Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

FACULTY OF LETTERS & SCIENCE / KİM 317 - CHEMISTRY

Code: KİM 317 Course Title: FOOD CHEMISTRY Theoretical+Practice: 2+0 ECTS: 3
Year/Semester of Study 3 / Fall Semester
Level of Course 1st Cycle Degree Programme
Type of Course Optional
Department CHEMISTRY
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer DİLEK NARTOP (dileknartop@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
Biomolecules contained in foods, food degradation suffered during the biomolecules, aims to inform the new developments in food and beverage industry

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 Can learn the carbohydrates, vitamins and enzymes PO-
Examination
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
General introduction to biotechnology, microorganisms and their metabolisms, cell cultures, fermentation techniques, basic applications in biotechnology, microbial growth and the kinetics of bioproduct formation, fermentations, applications of biotechnology
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Chemical and physical properties of water Expression
2 Clearing the waters Expression
3 Properties and classification of carbohydrates Expression
4 Important Carbohydrates and Usage Expression
5 Bakery products, carbohydrate metabolism Expression
6 Features of proteins Expression
7 Animal and vegetable proteins, functions of proteins organism Expression
8 mid-term exam
9 Classification of oils, Chemical Composition of fats and lipids Expression
10 Physical and chemical properties of lipids Expression
11 Deterioration of lipids, production techniques of lipids Expression
12 Properties and classification of vitamins Expression
13 Situations that increase the need for vitamins, mineral substances Expression
14 Classification of enzymes, enzyme use in the food industry Expression
15 Pigments-color materials Expression
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Gıda Kimyası M. Tayar and R. Çıbık Dora yayıncılık Bursa 2011
2 Gıda Kimyası M. Demirci İstanbul 2010
Required Course instruments and materials
projection

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 8 2 40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam 16 2 60

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 2 14 28
Outside Class
       a) Reading 3 13 39
       b) Search in internet/Library 0
       c) Performance Project 0
       d) Prepare a workshop/Presentation/Report 0
       e) Term paper/Project 0
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 10 1 10
mid-term exam 1 1 1
Own study for final exam 11 1 11
final exam 1 1 1
0
0
Total work load; 90