Information Package / Course Catalogue
| Course Code | : LBT134 |
| Course Type | : Area Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 2 |
To teach the chemical properties, functions, and roles of the main components found in foods (water, carbohydrates, proteins, lipids, vitamins, minerals, and enzymes) in food systems, and to help understand the effects of chemical reactions occurring in these components on food quality and processing processes.
The structure and physical properties of water and ice, the classification and reactions of carbohydrates, the Maillard reaction, the structure and properties of starch, lipids and fatty acids, amino acids and proteins, vitamins and minerals, and the structure, classification, and applications of enzymes in the food industry are covered within the scope of this course. In addition, the effects of food components on quality, nutrition, and processing processes are examined.
| 1. | Explains the structures, properties, and functions of the main food components: water, carbohydrates, proteins, lipids, vitamins, and minerals. |
| 2. | Evaluates the fundamental chemical reactions occurring in carbohydrates, proteins, and lipids, and their effects on food quality. |
| 3. | Explains the importance and biological functions of vitamins, minerals, and enzymes in foods. |
| 4. | Interprets the changes in food components during processing, storage, and preservation conditions. |
| 5. | Evaluates the relationship between the nutritional value, quality characteristics, and industrial applications of food components. |
| 1. | 1) Caner, C. (2019). Gıda Kimyasının Temelleri. Sidas Yayıncılık, İzmir. |
| 2. | 2) Belitz, H.-D., Grosch, W., & Schieberle, P. (2009). Food Chemistry (4th ed.). Springer |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %5 |
| Quiz | 1 | %5 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Assignment | 1 | 2 | 0 | 2 |
| Individual Work | 14 | 0 | 1 | 14 |
| Quiz | 1 | 1 | 1 | 2 |
| Midterm Examination | 1 | 1 | 1 | 2 |
| Final Examination | 1 | 2 | 1 | 3 |
| TOTAL WORKLOAD (hours) | 51 | |||
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 | PÇ-14 | |
OÇ-1 | 5 | 5 | 3 | 3 | 3 | |||||||||
OÇ-2 | 5 | 5 | 3 | 3 | 3 | |||||||||
OÇ-3 | 5 | 5 | 3 | 3 | 3 | |||||||||
OÇ-4 | 5 | 5 | 3 | 3 | 3 | |||||||||
OÇ-5 | 5 | 5 | 3 | 3 | 3 | |||||||||