Information Package / Course Catalogue
| Course Code | : KMY369 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 4 |
Examination of nutrients according to their content (carbohydrate, lipid, etc.). Understanding the chemical changes that occur during food preparation. Examining the changes that occur during food preparation steps.
Learning the quality and quantity of nutrients, their chemical structures and reactions during the formation, production and preparation stages, and food analysis and storage methods.
| Prof. Murat UYGUN |
| 1. | Learns the chemical components of foods. |
| 2. | Learns food preservation methods. |
| 3. | Learns the chemical properties of food additives. |
| 4. | Learns the chemical properties of food additives. Obtains information about food toxicology. |
| 5. | Have knowledge about food quality and safety. |
| 6. | Understands the chemical reactions that occur during food production. |
| 1. | Gıda Kimyası, Prof. Dr. Mehmet Demirci, Gıda Teknolojisi Derneği Yayını No:40, 2010. |
| 2. | Besin Kimyası, Prof. Dr. Azmi Telefoncu, Ege Üniversitesi Fen Fakültesi Yayınları No: 149, 1993. |
| 3. | Gıda Kimyası Ed: İlbilge Saldamlı, Hacettepe Üniversitesi Yayınları, 2005. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Reading | 21 | 1 | 0 | 21 |
| Midterm Examination | 1 | 16 | 1 | 17 |
| Final Examination | 1 | 32 | 1 | 33 |
| TOTAL WORKLOAD (hours) | 99 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | |
OÇ-1 | 5 | 2 | 5 | 5 | 2 | |||||
OÇ-2 | 5 | 2 | 5 | 5 | 2 | |||||
OÇ-3 | 5 | 2 | 5 | 5 | 2 | |||||
OÇ-4 | 5 | 2 | 5 | 5 | 5 | |||||
OÇ-5 | 5 | 5 | ||||||||
OÇ-6 | ||||||||||