FOOD CHEMISTRY I

NUT253

Course Code: NUT253
Semester: Third Term (Fall)
Theory+Practice: 3 + 2
ECTS: 4

Course Type

Compulsory Course

Course Level

Bachelor's Degree

Year of Study

Semester

Third Term (Fall)

ECTS

Name of Lecturer(s)

Associate Professor Esen Yeşil

Learning Outcomes

At the end of this course, the students;

Get basic knowledge about nutrients
Learn the properties of water and solutions
Learn the compositions of macronutrients
Learn the compositions of micronutrients
Carry out lab experimentations and discuss
Understand the chemical and physical reactions in the properties of foods

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Course Description

This course aims to teach students the relationship of food components in the processing, quality and stability of food, give them an understanding of the chemical changes that take place in foods during processing and storage

Course Contents

WEEK	TOPICS
1^st Week	Introduction to Food Chemistry
2^nd Week	Water, Structure, and Properties
3^rd Week	Water, Structure, and Properties
4^th Week	Solutions
5^th Week	Carbonhydrates I
6^th Week	Carbonhydrates II
7^th Week	Lipids
8^th Week	Midterm Exam I
9^th Week	Proteins
10^th Week	Minerals, Enzymes
11^th Week	Vitamins
12^th Week	Midterm Exam II
13^th Week	Pigments, Flavor, and Taste
14^th Week	General Review

Recommended or Required Reading

1)Fennema OR (Ed.). Food Chemistry. Thirth Edition, Marcel Dekker Inc., 1996.
2)James C.S. Analytical Chemistry of Food. Aspen Publisher Inc., Maryland, 1999.
3)Mc Williams M. Foods, Experimental Perspectives. Fourth edition, Prentice Hall, New Jersey, 2001.
4)Gaman P.M., Sherrington K.B. The Science of Food. Fourth Edition, Butter-Heinemann, Oxford, 2000.
5)Miller D.D. Food Chemistry: A Laboratory Manual. John Wiley and Sons Inc. New York, 1998.
6)Christen G.L. Scott Smith J (Eds). Food Chemistry: Principles and Applications, Science Technology System (sTs). West Sacromento, California, 2000.
7)Coultate T.P. Food: The Chemistry of Its Compenents. The Royal Society of Chemistry, 1995.

Planned Learning Activities and Teaching Methods

Lecture
Discussion
Experiment
Practice

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	2	30
Assignment	5	20
Quiz	4	10
Total(%)		60
Contribution of In-term Studies to Overall Grade(%)		60
Contribution of Final Examination to Overall Grade(%)		40
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	2	2	4
Preparation for Quiz	4	1	4
Individual or group work
Preparation for Final exam	7	3	21
Course hours	14	2	28
Preparation for Midterm exam	2	10	20
Laboratory (including preparation)	5	4	20
Final exam	1	2	2
Homework	5	2	10
Quiz	4	1	4
Total Work Load			113
Total Work Load / 30 (h)			3.76
ECTS Credit of the Course			4

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

	LO1	LO2	LO3	LO4	LO5	LO6
K1	X	X	X	X	X	X
K2	X	X	X	X	X	X
K3	X	X	X	X	X	X
K4
K5
K6
K7
K8
K9