Information Package / Course Catalogue
Food Chemistry
Course Code: KGK104
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 3
Objectives of the Course

The student to learn the food chemistry

Course Content

In this course, physical and chemical properties of water, carbohydrates, lipids, proteins, vitamins and mineral substances, enzymes, phenolic compounds, natural flavors, natural toxic constituents and contaminants will be learnt to students

Name of Lecturer(s)
Ins. Nurhan GÜNAY
Learning Outcomes
1.To understand the basic components and chemical properties of foods
2.To understand the basic components and chemical properties of foods
3.To explain the physical and chemical properties of carbohydrates, lipids and proteins
4.To explain the physical and chemical properties of vitamins, minerals and enzymes
5.To comprehend the phenolic compounds, natural colours and flavours found in foods
6.To explain the effects of chemical changes on the functional, physical and nutritional properties of food components
Recommended or Required Reading
1.FOOD CHEMISTRY (Editör)Prof Dr. İlbilge SALDAMLI
2.FOOD CHEMISTRY Prof.Dr. Arsan BİLİŞLİ
3.FOOD CHEMISTRY Prof.Dr. Arsan BİLİŞLİ
Weekly Detailed Course Contents
Week 1 - Theoretical
Importance of water in foods, changes in physical and chemical properties during food processing operations
Week 2 - Theoretical
Importance and chemical properties of carbohydrates in food
Week 3 - Theoretical
Changes in properties of carbohydrates during food processing
Week 4 - Theoretical
Properties and significance of common carbohydrates used in food industry,Importance of proteins
Week 5 - Theoretical
The chemical structure of proteins, major proteins found in foods and their properties
Week 6 - Theoretical
Changes occurred in proteins during processing of foods
Week 7 - Theoretical
The importance of lipids, chemical properties and classification
Week 8 - Theoretical
The technological importance of lipids, the changes occurred during processing.Other reactions and hydrogenation of lipids
Week 9 - Theoretical
The technological importance of lipids, the changes occurred during processing.Other reactions and hydrogenation of lipids
Week 10 - Theoretical
The importance, chemical structures and classification of vitamins in food, characteristics of major vitamins,The changes of vitamins during food processing
Week 11 - Theoretical
The importance and classification of minerals, basic properties of minerals and major minerals found in foods
Week 12 - Theoretical
The importance, chemical structures and classification of enzymes, the specificity of the enzymes, enzymatic changes occurred during processingMajor enzymes seen in the food industry
Week 13 - Theoretical
The importance of natural flavour and phenolic compounds substances found in foods and their characteristics, importance in terms of food production technology
Week 14 - Theoretical
Toxic substances and contaminant found in foods
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory280256
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)78
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
PÇ-13
OÇ-1
5
4
5
OÇ-2
4
3
4
OÇ-3
5
3
4
OÇ-4
5
3
4
OÇ-5
4
2
3
OÇ-6
4
3
3
Adnan Menderes University - Information Package / Course Catalogue
2026