COURSE UNIT TITLE

: ELECTIVE II (FOOD CHEMISTRY)

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
OKM 4119 ELECTIVE II (FOOD CHEMISTRY) ELECTIVE 2 0 0 3

Offered By

Chemistry Teacher Education

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR ŞENOL ALPAT

Offered to

Chemistry Teacher Education

Course Objective

Be able to make choices about food sources for healthy eating and benefit from these sources conciously and informing food sources in terms of amio acids, protein, carbohydrate, lipid, vitamin and anorganic salt content and metabolic importance

Learning Outcomes of the Course Unit

1   make choices about food sources for healthy eating conciously
2   benefit from food sources conciously
3   enlightenment about food sources
4   comprehend the importance of nutrients metabolically
5   understand chemical changes that may occur during production and storage of foodstuffs
6   communicate verbal and written effectively
7   comprehend important reactions and mechanisms of food chemistry

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Food chemisty and its importance, classification of food components
2 Food technology-food storage methods- factors causing food decay- Prebiotics, probiotics and simbiotic foodstuffs
3 Water-significance and structure of water- condition of water of foodstuffs
4 Water-water activity-microbial activity- sorption isotherms and their signifance- Water activity and stability of foodstuffs -Determination methods of water activity
5 Carbohydrates- structures and derivatives of sugars, monosaccharides, polysaccharides and derivatives structures - sugars decomposition reactions -the formation and prevention of enzymatic and non-enzymatic browning reactions - Carbohydrate analysis
6 Lipids - Simple lipids, fatty acids, essential fatty acids and food distributions - the prevention of deterioration reactions ofl ipids - antioxidant substances -esterification, interesterification reactions, etc. Lipid Analysis
7 Proteins - amino acids, protein structure and importance of protein structure of various foods -protein analysis
8 Midterm Exam
9 Vitamins and Minerals
10 Food Additives
11 Food Contamination
12 Examples related preparation of some foodstuffs - milk and milk products - Cereals and cereal products
13 Examples related preparation of some foodstuffs - lipid and lipid industry
14 Examples related preparation of some foodstuffs alcoholic beverages
15 Final Exam

Recomended or Required Reading

1- Food Chemistry by H. D. Belitz, W. Grosch, P. Scieberle, M. M. Burghagen, H.-D Belitz, Peter Schieberle, Springer Verlag; 3rd Rev edition (2004) ISBN: 3540408185, Food Chemistry by Owen R. Fennema, Marcel Dekker; 3rd edition (1996), ISBN: 0824796918

Planned Learning Activities and Teaching Methods

Brainstorming, cooperative learning, learning with project assignment, lecture, presentation

Assessment Methods

Successful / Unsuccessful

Further Notes About Assessment Methods

None

Assessment Criteria

Midterm exam points (40%) and final exam points (60%)

Language of Instruction

Turkish

Course Policies and Rules

Attendance to the course is important

Contact Details for the Lecturer(s)

senol.alpat@deu.edu.tr

Office Hours

Thursday 10.00-12.00 am

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 11 2 22
Application 2 2 4
Preparations before/after weekly lectures 5 2 10
Preparation for midterm exam 1 15 15
Preparation for final exam 1 20 20
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 73

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17PO.18PO.19
LO.133333
LO.2345
LO.35345
LO.4543
LO.55533
LO.635
LO.755

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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