TOROS ÜNİVERSİTESİ
Bilgi Paketi Ders Kataloğu

Course Information

FOOD CHEMISTRY
Code	Semester	Theoretical	Practice	National Credit	ECTS Credit
		Hour / Week
GTE106	Spring	2	2	3	4

Prerequisites and co-requisites	No
Language of instruction	Turkish
Type	Required
Level of Course	Associate
Lecturer	Prof. Dr. Yüksel ÖZDEMİR
Mode of Delivery	Face to Face
Suggested Subject	No
Professional practise ( internship )	None
Objectives of the Course	Teaching the chemical changes in the process (production, preparation, storage) between the composition and properties of foods and production-consumption. Examination of chemical and physical reactions affecting food quality.
Contents of the Course	Solvents and colloid systems. Structure, classification, properties, qualitative and quantitative tests of carbohydrates, proteins and fats. Structure of enzymes, classification, factors affecting enzyme activity, their presence in foods and their use in food industry. Pigments, flavors and odors found in foods, properties and functions

Learning Outcomes of Course

#	Learning Outcomes
1	Learn control reactions in foods.
2	Gain the ability to explain information and analysis results and to explain it in writing and orally
3	Will be able to use basic qualitative / quantitative methods in food analysis.
4	Understand the chemical and physical reactions that affect the quality of foods
5	Will have enough knowledge about the factors affecting the content and quality of foods and chemical changes

Course Syllabus

#	Subjects	Teaching Methods and Technics
1	Solvents and colloid systems	Lecture, Discussion
2	Structure of carbohydrates	Lecture, Discussion
3	Classification of carbohydrates, properties	Lecture, Discussion
4	Structure of proteins	Lecture, Discussion
5	Classification of proteins, properties	Lecture, Discussion
6	Structure of oils	Lecture, Discussion
7	Classification of oils, properties	Lecture, Discussion
8	Midterm
9	Qualitative and quantitative tests	Lecture, Discussion
10	Structure, classification of enzymes	Lecture, Discussion
11	Factors affecting enzyme activity	Lecture, Discussion
12	The presence of enzymes in food and their use in food industry	Lecture, Discussion
13	Properties and functions of pigments in foods	Lecture, Discussion
14	Properties and functions of flavor and fragrance items in foods	Lecture, Discussion
15	Course repetition	Lecture, Discussion
16	Final Exam

Course Syllabus

#	Material / Resources	Information About Resources	Reference / Recommended Resources
1	• Gıda Kimyası, İlbilge Saldamlı, Hacettepe Üniversitesi Yayınları, Ankara, 2017

Method of Assessment

#	Weight	Work Type	Work Title
1	40%	Mid-Term Exam	Mid-Term Exam
2	60%	Final Exam	Final Exam

Relationship between Learning Outcomes of Course and Program Outcomes

#	Learning Outcomes	Program Outcomes	Method of Assessment
1	Learn control reactions in foods.	1͵2	1͵2
2	Gain the ability to explain information and analysis results and to explain it in writing and orally	2	1͵2
3	Will be able to use basic qualitative / quantitative methods in food analysis.	1͵13	1͵2
4	Understand the chemical and physical reactions that affect the quality of foods	4͵7	1͵2
5	Will have enough knowledge about the factors affecting the content and quality of foods and chemical changes	2͵13	1͵2

PS. The numbers, which are shown in the column Method of Assessment, presents the methods shown in the previous table, titled as Method of Assessment.

Work Load Details

#	Type of Work	Quantity	Time (Hour)	Work Load
1	Course Duration	14	4	56
2	Course Duration Except Class (Preliminary Study, Enhancement)	14	2	28
3	Presentation and Seminar Preparation	0	0	0
4	Web Research, Library and Archival Work	0	0	0
5	Document/Information Listing	0	0	0
6	Workshop	0	0	0
7	Preparation for Midterm Exam	0	0	0
8	Midterm Exam	1	3	3
9	Quiz	1	1	1
10	Homework	0	0	0
11	Midterm Project	0	0	0
12	Midterm Exercise	0	0	0
13	Final Project	0	0	0
14	Final Exercise	0	0	0
15	Preparation for Final Exam	1	3	3
16	Final Exam	1	1	1
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