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 |
|
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Course Language |
English
|
|||||||
Course Type |
Required
|
|||||||
Course Level |
First Cycle
|
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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;
|
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. |
|
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), |
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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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