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
ELECTIVE

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

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 and Maillard reactions
13 Chemical Interactions of food components, lipid oxidation and further reactions, interactions of flavor components
14 Assignment presentation
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 DNC Dönemiçi Çalışma
2 VZ Arasınav
3 YVN Yaıryıliçi Notu DNC * 0.20 + VZ * 0.80
4 FN Yarıyılsonu Notu
5 BNS BNS YVN * 0.40 + FN * 0.60
6 BUT Bütünleme Notu
7 BBN Bütünleme Sonu Başarı Notu YVN * 0.40 + BUT * 0.60


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

Further Notes About Assessment Methods

None

Assessment Criteria

Midterm exam result and assignment grade will make up term time grade, which will be added to the contribution of the final exam result to determine the course grade.

Language of Instruction

Turkish

Course Policies and Rules

The student is required to be at class on time.
The student is expected to obey the rules of the classroom and the school.
The student is expected to attend the course regularly.
The student is expected to fulfil his responsibilities such as passing the exams.

Contact Details for the Lecturer(s)

asli.ozen@deu.edu.tr

Office Hours

Thursday 16.00-17.00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 11 3 33
Student Presentations 1 3 3
Preparations before/after weekly lectures 11 2 22
Preparation for midterm exam 1 6 6
Preparation for final exam 1 12 12
Preparing assignments 1 5 5
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 83

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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