Information Package / Course Catalogue
Food Chemistry
Course Code: VBH501
Course Type: Required
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 6
Objectives of the Course

Food components (protein, fat, carbohydrate, mineral, vitamin), reactions of matter in food composition, chemical analyses of foods

Course Content

Food composition (protein, fat, carbohydrate, mineral, vitamin). Reactions of matter in food composition and chemical analyses of foods

Name of Lecturer(s)
Lec. Devrim BEYAZ
Learning Outcomes
1.To learn foodstuff
2.To learn foods' components
3.To learn reactions of matter in food composition
4.To learn working principles in a chemistry laboratory
5.To learn chemistry laboratory equipments
6.To have the ability of conducting chemical analyses of foods
Recommended or Required Reading
1.Altuğ, T. Gıda Katkı Maddeleri, İzmir, 2001.
2.M. DEMİRCİ, Gıda Kimyası, 2010
3.Fennema, O.R. FoodChemistry, Third Edition, RevisedandExpanded, MarcelDekker, Inc., New York, 1996
4.James, C.S. Analytical chemistry of foods. An Aspen Publication, Gaithersburg, Maryland, 1999.
5.Belitz, H.D., Grosch, W. FoodChemistry. Berlin, 1999.
6.Tayar, M, Çıbık, R. Gıda Kimyası, Bursa, 2011.
7.Bilişli A. Gıda Kimyası, 2009.
8.Saldamlı, İ. Gıda Kimyası. Hacettepe Üniversitesi Yayınları – Ankara, 1998.
Weekly Detailed Course Contents
Week 1 - Theoretical
Chemical and physical properties of water, water in foods
Week 1 - Practice
Sampling for water analysis and physical analysis of water
Week 2 - Theoretical
Clasification and properties of carbonhydrates
Week 2 - Practice
Chemical analyses of water
Week 3 - Theoretical
Functions of carbohydrates in foods
Week 3 - Practice
Water activity, moister and ash analyses of foods
Week 4 - Theoretical
Clasification and properties of proteins
Week 4 - Practice
Determination of protein in meat and meat products
Week 5 - Theoretical
Functions of proteins in foods
Week 5 - Practice
Determination of protein in milk and dairy products
Week 6 - Theoretical
Clasification and properties of enzyms, functions of enzyms in foods
Week 6 - Practice
Enzyme analyses of milk
Week 7 - Theoretical
Clasification and properties of lipids
Week 7 - Practice
Determination of lipid in meat and meat products
Week 8 - Intermediate Exam
Midterm
Week 9 - Theoretical
Functions of lipids in foods
Week 9 - Practice
Determination of lipid in milk and dairy products
Week 10 - Theoretical
Vitamins
Week 10 - Practice
Calculation of energy in meat and meat products
Week 11 - Theoretical
Minerals
Week 11 - Practice
Calculation of energy in milk and dairy products
Week 12 - Theoretical
Natural toxins and contaminants
Week 12 - Practice
Determination of pH and acidity in foods
Week 13 - Theoretical
Phenolic compounds
Week 13 - Practice
Determination of salt in foods
Week 14 - Theoretical
Natural taste compounds in foods
Week 14 - Practice
Determination of preservatives and platform tests in milk
Week 15 - Theoretical
Food additives
Week 15 - Practice
Overview and review of practical works carried out by
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140228
Assignment40936
Reading140228
Midterm Examination110111
Final Examination120121
TOTAL WORKLOAD (hours)152
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
3
1
1
2
4
5
OÇ-2
5
1
3
1
1
2
4
5
OÇ-3
5
4
3
1
1
2
4
5
OÇ-4
5
1
1
1
1
1
4
OÇ-5
5
1
1
1
1
1
5
1
1
OÇ-6
5
2
1
1
1
5
5
5
Adnan Menderes University - Information Package / Course Catalogue