PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GIT 109	FOOD CHEMISTRY	3 + 0	2nd Semester	4

COURSE DESCRIPTION

Course Level	Associate's Degree
Course Type	Compulsory
Course Objective	Chemistry of major and minor components in foodstuff. Effects of chemical changes on the chemical properties of food components on their functional, nutritional and physical properties. Inter-and intra-molecular associations and their functions. Complex enzymatic and chemical reactions in foods and the effect of these reactions on the physical, chemical and nutritional properties of food systems.
Course Content	Introduction to food chemistry, composition of foods, water, structure of carbohydrates, structure of proteins, structure of lipids, minerals, vitamins, enzymes and the importance of all of these food components in processing foods.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	To be able to understand the structure and functions of the basic components of food.
2	Students to recognize the physical, chemical and biological properties of food components
3	Students learn chemical reactions that develop during processing, storage and distribution of foods
4	Learning the chemical structure and technologies of some food groups of the student

COURSE'S CONTRIBUTION TO PROGRAM

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Hours for off-the-classroom study (Pre-study, practice)	14	4	56
Mid-terms	1	16	16
Final examination	1	20	20
Course Duration	12	1	12
Total Work Load ECTS Credit of the Course			104 4

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GIT 109	FOOD CHEMISTRY	3 + 0	1	Turkish	2023-2024 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Lecturer BURCU ÖZEL	bozel@pau.edu.tr		ÇAMYO B0004	%70

Goals		Chemistry of major and minor components in foodstuff. Effects of chemical changes on the chemical properties of food components on their functional, nutritional and physical properties. Inter-and intra-molecular associations and their functions. Complex enzymatic and chemical reactions in foods and the effect of these reactions on the physical, chemical and nutritional properties of food systems.
Content		Introduction to food chemistry, composition of foods, water, structure of carbohydrates, structure of proteins, structure of lipids, minerals, vitamins, enzymes and the importance of all of these food components in processing foods.

Topics

Weeks	Topics
1	ıntroductıon of food chemistry
2	composition of foods
3	water and importance in foods
4	structure of carbonhydrates and importance in foods
5	structure of carbonhydrates and importance in foods
6	structure of proteins and importance in foods
7	structure of proteins and importance in foods
8	structure of lipids and importance in foods
9	structure of lipids and importance in foods
10	minerals and importance in foods
11	minerals and importance in foods
12	enzymes and importance in foods
13	vitamins and importance in foods
14	interactions between food components

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student