|
| Course Description |
|
| Course Name |
: |
Food Chemistry |
|
| Course Code |
: |
SUF420 |
|
| Course Type |
: |
Optional |
|
| Level of Course |
: |
First Cycle |
|
| Year of Study |
: |
4 |
|
| Course Semester |
: |
Spring (16 Weeks) |
|
| ECTS |
: |
3 |
|
| Name of Lecturer(s) |
: |
Prof.Dr. ABDURRAHMAN POLAT
|
|
| Learning Outcomes of the Course |
: |
Explaine the basic chemical composition of Foods
Explaine the spesification of water in food
Describe the chemical specification of sea foods and other foods in terms of their protein, lipid and carbohydrate composition
Explaine the omega 3 fatty acids
Explaine the food additives and contaminants
|
|
| Mode of Delivery |
: |
Face-to-Face |
|
| Prerequisites and Co-Prerequisites |
: |
None |
|
| Recommended Optional Programme Components |
: |
None |
|
| Aim(s) of Course |
: |
Teaching on the basic chemical composition and spesification of foods (mainly seafood) which are important in human nutrition |
|
| Course Contents |
: |
Food, proximate composition of food, water in food and its importance, nature of water in food, water activity and its importance in food storage, emulsions, mailard reaktions, chemical structure and ratios of protein, lipid and carbohydrate in food, essential amino acids and fatty acids in nutrition, lipit oxidation, chemical structure of vitamins in food, food additives, contamination in food |
|
| Language of Instruction |
: |
Turkish |
|
| Work Place |
: |
Classroom of Faculty of Fisheries, Çukurova University |
|
|
Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
Introduction |
Reading the course notes and other relevant information |
Lecture, |
|
2 |
Description of food, homework |
Reading the course notes and other relevant information |
Lecture, visual demonstration |
|
3 |
Water content of sea food and oters, water typs, relation between water activity and spoilage |
Reading the course notes and other relevant information, study for homework |
Lecture, visual demonstration |
|
4 |
Protein and amino acid content of sea food and others, homework |
Reading the course notes and other relevant information, study for homework |
Lecture, visual demonstration |
|
5 |
Aminoacid contents of food and essential amino acids in human, homework |
Reading the course notes and other relevant information, study for homework |
Lecture, visual demonstration |
|
6 |
Mailard reaction, spoilage of protein, denaturation and oxidation, homework |
Reading the course notes and other relevant information, study for homework |
Lecture, visual demonstration |
|
7 |
fat contents of sea food and others, chemical structure of fatty acids, omega 3 fatty acids |
Reading the course notes and other relevant information |
Lecture, visual demonstration |
|
8 |
Midterm exam |
Study for midterm exam |
Writing exam |
|
9 |
Cis and trans fatty acids, classification of seafoods in terms of their fat contents |
Reading the course notes and other relevant information |
Lecture, visual demonstration |
|
10 |
The importance of omega 3 fatty acids |
Reading the course notes and other relevant information |
Lecture, visual demonstration |
|
11 |
Carbohydrate content of some foods, chemical spesification of glycose |
Reading the course notes and other relevant information |
Lecture, visual demonstration |
|
12 |
Amylose, amylopectin, vitamins in foods |
Reading the course notes and other relevant information |
Lecture, visual demonstration |
|
13 |
Emulsions, Food additives |
Reading the course notes and other relevant information |
Lecture, visual demonstration |
|
14 |
Food contaminants |
Reading the course notes and other relevant information |
Lecture, visual demonstration |
|
15 |
Evaluation of hpmework |
Reading the course notes and other relevant information |
Lecture, visual demonstration, brain storm |
|
16/17 |
Final exam |
Study for final exam |
Writing exam |
|
|
|
Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 TEFLONCU, A., "Food Chemistry" , Eagean University, Faculty of Science, No:149
POLAT,A.,2013. " Food Chemistry" (Course notes)
VOET, D.,VOET, J.G., 1990. Biochemistry
|
| |
| Required Course Material(s) | |
|
|
|
Assessment Methods and Assessment Criteria |
|
Semester/Year Assessments |
Number |
Contribution Percentage |
|
Mid-term Exams (Written, Oral, etc.) |
1 |
40 |
|
Homeworks/Projects/Others |
3 |
60 |
|
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 |
Using the informatics and communicating technology |
3 |
|
2 |
Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas. |
3 |
|
3 |
Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field |
4 |
|
4 |
Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. |
5 |
|
5 |
assessment of data scientifically on fisheries engineering, determining and solving the problems |
4 |
|
6 |
Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. |
0 |
|
7 |
Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution |
2 |
|
8 |
Having plan any study related to fisheries science as an individually, managing and consulting |
1 |
|
9 |
Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning |
2 |
|
10 |
Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication |
4 |
|
11 |
Improving life-long learning attitude and using the information to the public interest. |
4 |
|
12 |
Having skills to apply modern techniques and computational tools necessary for engineering applications. |
5 |
|
13 |
Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field |
2 |
|
14 |
Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field |
2 |
|
15 |
Improves constantly itself , as well as professional development scientific, social, cultural and artistic fields according to his/her interests and abilities identifying needs of learning. |
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 |
1 |
14 |
| Assesment Related Works |
|
Homeworks, Projects, Others |
3 |
5 |
15 |
|
Mid-term Exams (Written, Oral, etc.) |
1 |
4 |
4 |
|
Final Exam |
1 |
6 |
6 |
|
Total Workload: | 67 |
| Total Workload / 25 (h): | 2.68 |
| ECTS Credit: | 3 |
|
|
|