Ders Bilgileri

FOOD CHEMISTRY
Kodu	Dönemi	Teori	Uygulama	Ulusal Kredisi	AKTS Kredisi
		Saat / Hafta
GDT 102	Spring	3	0	3	4

Ön Koşulu Olan Ders( ler )	none
Dili	en
Türü	Required
Seviyesi	Associate
Öğretim Elemanı( ları )	Assist. Prof. Dr.Ayşin GÜZEL DEĞER
Öğretim Sistemi	Face to Face
Önerilen Hususlar	none
Staj Durumu	None
Amacı	To provide basic understanding of basic food components and the changes that occurs in food components during processing and storage. The impact of specific food components on technological and/or nutritional quality of food products.
İçeriği	Water and ice, protein, carbohydrate, lipid, vitamins, minerals: structure, properties and functions.

Dersin Öğrenim Çıktıları

#	Öğrenim Çıktıları
1	To be able to define the basic elements of the composition of foodstuffs
2	To be able to define the importance of water in the structure of the foodstuffs and its relation with other food components
3	To be able to identify proteins and amino acids
4	To be able to analyze monosaccharides, oligosaccharides and polysaccharides
5	To be able to analyze non-enzymatic browning reactions
6	To be able to interpret lipids and fatty acids
7	To be able to interpret the changes in the basic components of food during the processing of food materials
8	To be able to analyze the reactions of the formation of flavor compounds that occur during the processing of food materials

Haftalık Ayrıntılı Ders İçeriği

#	Konular	Öğretim Yöntem ve Teknikleri
1	The importance of water in foods and their functions	Lecture and discussion
2	The importance of water in foods and their functions, The importance and functions of carbohydrates in foods.	Lecture and discussion
3	The importance and functions of carbohydrates in foods.	Lecture and discussion
4	The importance and functions of carbohydrates in foods. The importance and function of proteins in foods.	Lecture and discussion
5	The importance and function of proteins in foods.	Lecture and discussion
6	The importance and function of lipids in foods.	Lecture and discussion
7	The importance and function of lipids in foods. The importance and function of enzymes in foods.	Lecture and discussion
8	Mid term Exam
9	The importance and function of enzymes in foods.	Lecture and discussion
10	The importance of minerals in foods and their functions. The importance of vitamins in foods and their functions.	Lecture and discussion
11	The importance of vitamins in foods and their functions.	Lecture and discussion
12	The importance and functions of phenolic compounds in foods	Lecture and discussion
13	The importance of the natural flavor of foods, ingredients and their functions	Lecture and discussion
14	The importance of the natural flavor of foods, ingredients and their functions. The importance of toxic materials and contaminants in foods and their functions.	Lecture and discussion
15	The importance of toxic materials and contaminants in foods and their functions.	Lecture and discussion
16	Final Exam

Resources

#	Malzeme / Kaynak Adı	Kaynak Hakkında Bilgi	Referans / Önerilen Kaynak
1	Saldamlı, İlbilge. Gıda Kimyası. Hacettepe Üniversitesi Yayınları, Ankara 2007 – 587s
2	Food Chemistry (Dr. Engin YARALI Lecture Notes) - Foodelphi.com

Ölçme ve Değerlendirme Sistemi

#	Ağırlık	Çalışma Türü	Çalışma Adı
1	0.4	1	1. Mid-Term Exam
2	0.6	5	Final Exam

Dersin Öğrenim Çıktıları ve Program Yeterlilikleri ile İlişkileri

#	Öğrenim Çıktıları	Program Çıktıları	Ölçme ve Değerlendirme
1	To be able to define the basic elements of the composition of foodstuffs	1͵3	1͵2
2	To be able to define the importance of water in the structure of the foodstuffs and its relation with other food components	1͵3	1͵2
3	To be able to identify proteins and amino acids	1͵3	1͵2
4	To be able to analyze monosaccharides, oligosaccharides and polysaccharides	1͵3	1͵2
5	To be able to analyze non-enzymatic browning reactions	1͵3	1͵2
6	To be able to interpret lipids and fatty acids	1͵3	1͵2
7	To be able to interpret the changes in the basic components of food during the processing of food materials	1͵3	1͵2
8	To be able to analyze the reactions of the formation of flavor compounds that occur during the processing of food materials	1͵3	1͵2

Not: Ölçme ve Değerlendirme sütununda belirtilen sayılar, bir üstte bulunan Ölçme ve Değerlerndirme Sistemi başlıklı tabloda belirtilen çalışmaları işaret etmektedir.

İş Yükü Detayları

#	Etkinlik	Adet	Süre (Saat)	İş Yükü
1	Course Duration Except Class (Preliminary Study, Enhancement)	14	2	28
0	Course Duration	14	3	42
2	Presentation and Seminar Preparation	0	0	0
3	Web Research, Library and Archival Work	0	0	0
4	Document/Information Listing	0	0	0
5	Workshop	0	0	0
6	Preparation for Midterm Exam	1	8	8
7	Midterm Exam	1	1	1
8	Quiz	0	0	0
9	Homework	0	0	0
10	Midterm Project	0	0	0
11	Midterm Exercise	0	0	0
12	Final Project	1	10	10
13	Final Exercise	0	0	0
14	Preparation for Final Exam	1	10	10
15	Final Exam	1	1	1
				100