COURSE UNIT TITLE

: FOOD CHEMISTRY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 2007 FOOD CHEMISTRY COMPULSORY 3 0 0 3

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR ASLI EMINE ÖZEN DE HAAS

Offered to

Gastronomy and Culinary Arts

Course Objective

Educate students to identify structure and properties of basic food components (water, proteins, carbohydrates, lipids) and their roles in food systems. Developing awareness on the effects of major food components on end product quality and food safety. Educate students to identify, the basic properties of vitamins, minerals, aroma compounds, colors and their roles in food systems. Develop skills an understanding of how these food components contributes to the overall quality of foods. Provide the students with an understanding chemical reactions in food processing and their effects on overall food quality.

Learning Outcomes of the Course Unit

1   By the end of the course, students will be able to: Learn the chemical structure of macro and micro-components of foods.
2   Recognize important reactions and mechanisms in food chemistry.
3   Use the basic terminology of food chemistry competently and have ability to demonstrate and comment on major food chemistry reactions.
4   Remark on the effects of temperature, pH, ionic strength, type of bonds and water activity (aw) on the chemical changes in food systems.
5   They will learn the effects of biological material interactions on the development of different physical structures in foods.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Water/Ice
2 Amino acids, structure, classification, physical properties, chemical reactions of amino acids, peptides, general remarks, nomenclature
3 Proteins, structure and conformation, protein denaturation, physico-chemical properties of proteins, isolation and purification of proteins
4 Definitions of fats and lipids, their importance, classifications of lipids, sterols,phospholipids, fatty acids, their structure and nomenclature, cis/trans isomers, gliserides, polymorphism
5 Major chemical reactions of lipids (saponification, hydrogenation, interesterification), fat replacers, lipid deterioration (chemical and enzymatic hydrolysis, otoxidation), antioxidants
6 Structure and nomenclature of carbohydrates, absolute configuration, monosaccharides, chemical reactions of sugars, nonenzymic browning reactions, oligosaccharides, polysaccharides, starch
7 Mid-term exam
8 Mid-term exam
9 Vitamins, clasification, nomenclature, sources, bioavalibility, fat-soluble and water soluble vitamins, requirement, occurence, stability, degradations, losses of vitamin
10 Minerals, Main elements, trace elements
11 Colorants and flavors
12 Physical changes of biological materials during processing
13 Maillard reactions
14 Chemical Interactions of food components, lipid oxidation and further reactions, interactions of flavor components
15 Final exam
16 Final exam

Recomended or Required Reading

Coultate, TP. (2009). Food - The Chemistry of its Components (5th Edition). Royal Society of Chemistry.
Belitz H.D, Grosh W.,Schieberle P. Food Chemistry,4th Edition, Springer, Verlag, 2009.

Planned Learning Activities and Teaching Methods

Lecture
Discussion
Question and Answer

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCGR FINAL COURSE GRADE MTE*0.40+FIN * 0.60
4 RST RESIT
5 FCG FINAL COURSE GRADE MTE*0.40+RST * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

will be announced

Language of Instruction

Turkish

Course Policies and Rules

will be announced

Contact Details for the Lecturer(s)

will be announced

Office Hours

will be announced

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Preparations before/after weekly lectures 12 2 24
Preparation for midterm exam 1 6 6
Preparation for final exam 1 12 12
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 80

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.155
LO.255
LO.355
LO.455
LO.555

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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