FACULTY OF ENGINEERING

Department of Food Engineering

FE 270 | Course Introduction and Application Information

Course Name
Food Chemistry
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
FE 270
Spring
3
2
4
6

Prerequisites
  CHEM 100 To succeed (To get a grade of at least DD)
Course Language
English
Course Type
Required
Course Level
First Cycle
Mode of Delivery -
Teaching Methods and Techniques of the Course -
Course Coordinator -
Course Lecturer(s)
Assistant(s)
Course Objectives This course gives the student an understanding of the major components of foods: carbohydrates, lipids, proteins, minerals, vitamins and water, while teaching laboratory techniques and analyses of food constituents.
Learning Outcomes The students who succeeded in this course;
  • will be able to define food chemistry terms.
  • will be able to explain the functional properties and chemical reactions of food components
  • to be able to explain the changes during handling, storing, preservation and processing of food
  • to be able to use laboratory techniques for analyses of food constituents
  • will be able to solve problems related to food structure independently or by teamwork.
Course Description The components of food: carbohydrates, proteins, lipids, minerals, vitamins and water, chemical changes of food during preparation, storing, preserving and processing. Qualitative and quantitative analyses of food components. Effect of chemical changes of food components on functional, physical and nutritional features of food. Food additives, flavor and aroma components in foods, natural food colorants.

 



Course Category

Core Courses
Major Area Courses
X
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Properties of water, water in foods, water activity Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 1 and 2
2 The chemical properties of carbohydrates Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 4
3 The functional properties of carbohydrates Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 4
4 The chemical properties of proteins Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 6
5 The functional properties of proteins Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 6
6 The chemical properties of lipids Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 5
7 The functional properties of lipids Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 5
8 The functional properties of lipids Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 5
9 The chemical properties of minerals Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 9
10 The functional properties of minerals Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 9
11 The chemical properties of vitamins Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 8
12 The functional properties of vitamins Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 8
13 Food enzymes Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 7
14 Food additives Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 12
15 Flavor and aroma components in foods, natural food colorants Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 10&11
16 Final exam

 

Course Notes/Textbooks Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., New York.
Suggested Readings/Materials Saldamlı, İ., 1998. Gıda Kimyası. Hacettepe Üniversitesi Yayınları, Ankara. / Göğüş, F., Fadıloğlu, S., 2006. Food Chemistry. Nobel Yayın Dağıtım, Ankara. / deMan, J.M., 1990. Principles of Food Chemistry, 2nd edition, Chapman& Hall, New York.

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
Laboratory / Application
1
30
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
1
15
Project
Seminar / Workshop
Oral Exams
Midterm
1
20
Final Exam
1
35
Total

Weighting of Semester Activities on the Final Grade
3
65
Weighting of End-of-Semester Activities on the Final Grade
1
35
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Theoretical Course Hours
(Including exam week: 16 x total hours)
16
3
48
Laboratory / Application Hours
(Including exam week: '.16.' x total hours)
16
2
32
Study Hours Out of Class
14
2
28
Field Work
0
Quizzes / Studio Critiques
17
0
Portfolio
0
Homework / Assignments
0
Presentation / Jury
1
0
Project
0
Seminar / Workshop
0
Oral Exam
0
Midterms
1
20
20
Final Exam
1
35
35
    Total
163

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1 Being able to transfer knowledge and skills acquired in mathematics and science into engineering, X
2 Being able to identify and solve problem areas related to Food Engineering, X
3 Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, X
4

Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering,

X
5

Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually,

X
6

Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality,

X
7

Having professional and ethical awareness,

8 Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, X
9

Being able to apply entrepreneurship, innovativeness and sustainability in the profession,

10

Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level),

11

Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1)

X
12

Being able to speak a second foreign language at intermediate level.

13

Being able to relate the knowledge accumulated during the history of humanity to the field of expertise

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 


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