Information Package / Course Catalogue
| Course Code | : FE205 |
| Course Type | : Required |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : English |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 2 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 4 |
Food Chemistry I is a basic course in food engineering education. The aim of the course is to explain the composition and properties of the basic components of nutrients, such as fat, carbohydrates, minerals, vitamins and water, and the physical and chemical changes during processing and storage.
Water (physical properties of water and ice, structure of water molecule, types of water, water activity and spoilage of foods), carbohydrates (mono, oligo and polysaccharides, sugar reactions, Maillard reaction and caramelization, structure of starch, glycogen, food gums), lipids (definition and classification of lipids and edible oils, structure and properties of fatty acids, triglyceride structures, minor components found in oils, spoilage reactions of oils, antioxidants), vitamins (fat and water soluble vitamins), mineral substances (general properties and classification of minerals, essential minerals and trace minerals found in foods, toxic minerals).
| Prof. Aslı YORULMAZ |
| 1. | Learning the chemical structure of water and the structure of water found in foods |
| 2. | Learning the structure and basic reactions of carbohydrates found in foods |
| 3. | Learning the chemical structure of oils and oil degradation reactions |
| 4. | To have information about vitamins and minerals in foods |
| 5. | Ability to analyze basic components in foods |
| 6. | To have knowledge about performing basic analysis of food components, evaluating and interpreting analysis results. |
| 1. | Heimann, W., 1980, Fundamentals of Food Chemistry, The Avi Publishing Company, 344 pp. Lee, F.A., 1983, Basic Food Chemistry Second edition, The Avi Publishing Company, 563 pp. Gunstone, F.D., Harwood, J.L. & Padley, F.B., 1986, The Lipid Handbook, Chapman and Hall, London, 571 pp. |
| 2. | deMan, J.M., 1990, Principles of Food Chemistry Second edition, The Avi Publishing Company, 469 pp. |
| 3. | Damodaran, Srinivasan, Kirk L. Parkin, and Owen R. Fennema, eds. Fennema's food chemistry. CRC press, 2007 |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %20 |
| Final Examination | 1 | %40 |
| Report | 5 | %40 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Lecture - Practice | 14 | 1 | 2 | 42 |
| Assignment | 6 | 1 | 1 | 12 |
| Practice Examination | 1 | 5 | 1 | 6 |
| Midterm Examination | 1 | 5 | 1 | 6 |
| Final Examination | 1 | 8 | 1 | 9 |
| TOTAL WORKLOAD (hours) | 103 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 2 | 4 | 3 | 4 | 2 | 1 | 3 | 3 | 1 | 1 | |
OÇ-2 | 2 | 5 | 3 | 4 | 2 | 1 | 3 | 3 | 1 | 5 | |
OÇ-3 | 2 | 4 | 3 | 4 | 2 | 1 | 3 | 3 | 1 | 1 | |
OÇ-4 | 2 | 4 | 5 | 4 | 2 | 1 | 3 | 3 | 1 | 1 | |
OÇ-5 | 2 | 4 | 3 | 4 | 2 | 1 | 3 | 3 | 1 | 1 | |
OÇ-6 | 5 | 5 | |||||||||