GMÜ617 - ADVANCED FOOD CHEMISTRY
| Course Name | Code | Semester | Theory (hours/week) |
Application (hours/week) |
Credit | ECTS |
|---|---|---|---|---|---|---|
| ADVANCED FOOD CHEMISTRY | GMÜ617 | 1st Semester | 4 | 0 | 4 | 9 |
| Prequisites | ||||||
| Course language | Turkish | |||||
| Course type | Must | |||||
| Mode of Delivery | Face-to-Face | |||||
| Learning and teaching strategies | Lecture Discussion Question and Answer Preparing and/or Presenting Reports | |||||
| Instructor (s) | Department academic staff | |||||
| Course objective | The course will give a critical insight into the understanding of individual food components, their reaction mechanisms and their contribution to the quality of foods. The students will acquire an understanding of the chemical changes that take place in food components during processing and storage and discuss in detail the reaction mechanisms of antioxidants during the oxidation of foods. | |||||
| Learning outcomes |
| |||||
| Course Content | This course focuses on chemical, physical, technological and functional properties of food components (water, carbohydrates, lipids, proteins, vitamins, minerals, enzymes, colors, flavors and antioxidants) and their chemical reactions, individually or in food systems. The variable effects of processing and storage on those constituents and the mechanisms of antioxidants in foods will also be examined. | |||||
| References | Handouts and relevant literature will be provided. Gıda Kimyası (İlbilge Saldamlı, Hacattepe Üniversitesi Basımevi, 1998 ). Fennema's Food Chemistry, 4th Ed. (.S. Damodaran, K. L. Parkin, O. R. Fennema, 2008). Food Chemistry, (H.D. Belitz, W. Grosch, P. Schieberle, 2008). | |||||
Course outline weekly
| Weeks | Topics |
|---|---|
| Week 1 | Major lipid components, physicochemical properties of lipids |
| Week 2 | Lipid prossesing, mechanisms of lipid oxidation, antioxidants |
| Week 3 | Deep fat frying process, food lipids and health |
| Week 4 | Vitamins; structure and general properties, stability and degradation mechanism, analytical methods |
| Week 5 | Essential minerals, mineral chemistry; solubility of minerals in aqueous systems, minerals and acid/base chemistry, bioavailability of minerals in foods |
| Week 6 | Chemical structures and properties of simple carbohydrates and polysaccharides, cellulose, pentosans and hemi-celluloses, gums, hydrocolloids, dieatry fibers |
| Week 7 | The chemical changes in carbohyrates during prossesing, non-enyzmatic browning reactions |
| Week 8 | Midterm, structure and properties of water |
| Week 9 | Protein structure and properties, classification of proteins |
| Week 10 | The chemical changes in proteins during prossesing, functional properties of proteins, |
| Week 11 | Colors; chlorophylls, myoglobin, carotenoids |
| Week 12 | Colors; anthocyanins, betalains, melanoidins |
| Week 13 | Antioxidant mechanisms |
| Week 14 | Major antioxidants in foods |
| Week 15 | Preparation for final exam |
| Week 16 | Final exam |
Assesment methods
| Course activities | Number | Percentage |
|---|---|---|
| Attendance | 10 | 0 |
| Laboratory | 0 | 0 |
| Application | 0 | 0 |
| Field activities | 0 | 0 |
| Specific practical training | 0 | 0 |
| Assignments | 0 | 0 |
| Presentation | 0 | 0 |
| Project | 0 | 0 |
| Seminar | 0 | 0 |
| Midterms | 1 | 50 |
| Final exam | 1 | 50 |
| Total | 100 | |
| Percentage of semester activities contributing grade succes | 0 | 50 |
| Percentage of final exam contributing grade succes | 0 | 50 |
| Total | 100 | |
WORKLOAD AND ECTS CALCULATION
| Activities | Number | Duration (hour) | Total Work Load |
|---|---|---|---|
| Course Duration (x14) | 14 | 3 | 42 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Specific practical training | 0 | 0 | 0 |
| Field activities | 0 | 0 | 0 |
| Study Hours Out of Class (Preliminary work, reinforcement, ect) | 14 | 4 | 56 |
| Presentation / Seminar Preparation | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Homework assignment | 0 | 0 | 0 |
| Midterms (Study duration) | 1 | 70 | 70 |
| Final Exam (Study duration) | 1 | 102 | 102 |
| Total Workload | 30 | 179 | 270 |
Matrix Of The Course Learning Outcomes Versus Program Outcomes
| D.9. Key Learning Outcomes | Contrubition level* | ||||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |
| 1. The graduates have acquired extensive and profound knowledge from the scientific work being carried out in their field. They are able to evaluate data critically and to draw conclusions from it. | X | ||||
| 2. The graduates have understanding of applicable techniques and methods and their limits. | X | ||||
| 3. They are aware of new developments in their field and familiarise themselves with new tasks systematically and without taking too long. | X | ||||
| 4. The graduates are able to formulate engineering problems and find solutions which require very considerable competence as far as methods are concerned. | X | ||||
| 5. The graduates are able to develop new and/or original idea and methods and apply innovative methods in solving the products or processes design problems. | X | ||||
| 6. The graduates have ability to use their powers of judgment as engineers in order to work with complex and possibly incomplete information, to recognise discrepancies and to deal with them. | X | ||||
| 7. The graduates are able to understand the impact of engineering solutions in an environmental and societal context. | X | ||||
| 8. The graduates have ability to design and implement the analytical modelling and experimental research, and deal with complexity and evaluate data critically. | X | ||||
| 9. The graduates have ability to understand professional, social and ethical responsibility and to act responsibly in the collection, integration, analysis, interpretation and communication of data. | X | ||||
| 10. The graduates have made a contribution through the written or oral presentation of original research results in the national and international scholarly community. | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest