| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Food Chemistry | GTP104 | Compulsory | Associate degree | 1 | Spring | 4 |
Name of Lecturer(s)
Prof. Dr. Güralp ÖZKOÇ
Associate Prof. Dr. MELTEM GÖKSEL ŞAHIN
Associate Prof. Dr. Gülsüm Ebru ÖZER UYAR
Assistant Prof. Dr. Semin Özge KESKİN
Assistant Prof. Dr. Nadide SEYHUN
Lecturer Yasemin Ayşe ÇETREZ
Learning Outcomes of the Course Unit
1) Classify the chemical composition of foods.
2) Explain the functions of water in foods.
3) Use water activity for food protection.
4) Explain the composition of carbohydrates in foods.
5) Explain the composition of proteins in foods.
6) Explain the composition of lipids in foods.
7) Explain the composition and functions of enzymes in foods.
8) Explain the functions and importance of vitamins and minerals.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||
| Learning Outcomes | ||||||||
| 1 | No relation | No relation | High | No relation | No relation | No relation | No relation | |
| 2 | No relation | No relation | High | No relation | No relation | No relation | No relation | |
| 3 | No relation | No relation | No relation | No relation | No relation | High | No relation | |
| 4 | No relation | No relation | High | No relation | No relation | No relation | No relation | |
| 5 | No relation | No relation | High | No relation | No relation | No relation | No relation | |
| 6 | No relation | No relation | High | No relation | No relation | No relation | No relation | |
| 7 | No relation | No relation | High | No relation | No relation | No relation | No relation | |
| 8 | No relation | No relation | High | No relation | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
none
Course Contents
This course includes definition of food, definition and classification of food components such as carbohydrates, fats, proteins, vitamins and minerals, the other components found in food (water, organic acids, nucleic acids, enzymes, etc.).
Weekly Schedule
1) Definition of food chemistry and chemical composition of foods2) Water and water activity
3) Carbohydrates
4) Carbohydrates
5) Proteins
6) Proteins
7) Proteins
8) Midterm examination/Assessment
9) Enzymes
10) Enzymes
11) Lipids
12) Lipids
13) Lipids
14) Vitamins
15) Minerals
16) Final examination
Recommended or Required Reading
1- Gıda Kimyası, İlbilge Saldamlı, Hacettepe Üniversitesi Yayınları
2- Gıda Kimyası, Mehmet Demirci, Namık Kemal Üniversitesi Yayınları
3- Beslenme Biyokimyası, Prof. Dr. Meral Aksoy, Seçkin Yayıncılık
4- Ders sırasında verilecektir.
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Problem Solving
Assessment Methods and Criteria
Contribution of Semester Studies to Course Grade |
60% |
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|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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Contribution of Final Examination to Course Grade |
40% |
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Total | 100% | |||||||||||
Language of Instruction
Turkish
Work Placement(s)
Not Required