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Course Description Course Name : Food Chemistry Course Code : G 233 Course Type : Compulsory Level of Course : First Cycle Year of Study : 2 Course Semester : Fall (16 Weeks) ECTS : 4 Name of Lecturer(s) : Prof.Dr. CAHİDE YAĞMUR Learning Outcomes of the Course : Knows the properties that make up the qualiity concept in foods and some undesirable changes accordingly. Knows the factors that lead to changes in food quality and the results caused by these factors. Knows the basic components of foods, chemical structure, properties; and the chemical interactions among them. Knows the effects of parameters on chemical and enzimatic reactions, used in the production and storing processes of foods. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To teach the structure of the basic components of foods, physical and chemical propertie, the effects of food processing and storage on the food quality and application of this knowledge into practice. Course Contents : The chemical structures of the main constituents of foods, physical and chemical properties, chemical reactions, factors that have effect on the losses of nutrient elements losses, and food enrichment Language of Instruction : Turkish Work Place : classroom   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 FOOD CHEMISTRY INTRODUCTION (history, scope and development) The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 2 Carbohydrates STRUCTURES AND Nomenclature; monosaccharides, disaccharides, oligosaccharides The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 3 Polysaccharides, dietary fibers The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 4 Reactions of carbohydrates The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 5 LIPIDS, CLASSIFICATION, STRUCTURE The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 6 REACTIONS OF DETERIORATION CONSIST OF LIPIDS The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 7 THE OTHER MAJOR REACTIONS CONSIST OF LIPIDS The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 8 MIDTERM Repetition Writimg 9 THE IMPORTANCE OF PROTEINS IN ORGANISM, THE STRUCTURE. CLASSIFICATION OF AMINO ACIDS, BASIC PROPERTIES The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 10 THE CHEMICAL STRUCTURES OF AMINO ACIDS The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 11 THE FIRST, SECOND, THIRD DEGREE STRUCTURES OF PROTEINS, CHEMICAL AND FUNCTIONAL PROPERTIES; THE CHANGES DURİNG THE PROCESS The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 12 THE STRUCTURE, PROPERTIES OF VITAMINS, THE FACTORS CAUSING LOSS OF NUTRIENT; THE PROCESSES OF ENRICHMENT, RESTORATION AND REINFORCEMENT THAT ARE APPLIED ON FOODS. The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 13 CHEMICAL PROPERTIES OF MINERALS, FACTORS AFFECTING BIOAVAILABILITY, NUTRIENT LOSS FACTORS. The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 14 Structure of water molecule, hydrogen bonds İN water, solvent propertıes of water. The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 15 WATER IN FOODS, WATER ACTIVITY AND FACTORS AFFECTING The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 16/17 FINAL EXAM Repetition Writing   Required Course Resources Resource Type Resource Name Recommended Course Material(s)       Required Course Material(s)       Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 100     Homeworks/Projects/Others 0 0 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Gains the ability to use knowledge and skills in his/her field. 5 2 Improve a process-based system using the methods of measurement and evaluation 4 3 Has knowledge in the fields of basic science, engineering and food science and technology 5 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 0 5 Researches and analyzes complex systems using scientific methods 1 6 Uses objective and subjective methods to evaluate food quality and interprets the results 4 7 Selects and uses modern technical systems in food engineering and technology applications 0 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 0 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 1 10 Complies with teamwork 0 11 Analytically and critically evaluates the learned information. 3 12 Knows the necessity of lifelong learning. 5 13 Communicates effectively and healthily in the relevant field and uses communication technologies 0 14 Knows a foreign language at a level to follow the literature about foods and communicate 0 15 is respectful of professional ethics 4 16 Has ability to plan, implement and develop a food process 1 17 Knows the legislation and management systems related to foods 0 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 2 28     Out of Class Study (Preliminary Work, Practice) 14 4 56 Assesment Related Works     Homeworks, Projects, Others 0 0 0     Mid-term Exams (Written, Oral, etc.) 1 2 2     Final Exam 1 2 2 Total Workload: 88 Total Workload / 25 (h): 3.52 ECTS Credit: 4