Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

FACULTY OF ENGINEERING & ARCHITECTURE / GM-206 - FOOD ENGINEERING

Code: GM-206 Course Title: FOOD CHEMISTRY Theoretical+Practice: 2+0 ECTS: 4
Year/Semester of Study 2 / Spring Semester
Level of Course 1st Cycle Degree Programme
Type of Course Compulsory
Department FOOD ENGINEERING
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer CEM OKAN ÖZER (cemokanozer@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
To provide basic understanding of basic food components and the changes that occur in food components during processing and storage. The impact of specific food components on technological and/or nutritional quality of food products.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 To be able to define the basic elements of the composition of foodstuffs PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-5 Grasps the methods of access to knowledge.
 		Examination
LO-2 To be able to define the importance of water in the structure of the foodstuffs and its relation with other food components PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-3 Plans, applies and analyses the results of high-quality research
 		Examination
LO-3 To be able to identify proteins and amino acids PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-5 Grasps the methods of access to knowledge.
 		Examination
LO-4 To be able to analyze monosaccharides, oligosaccharides and polysaccharides PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-5 Grasps the methods of access to knowledge.
 		Examination
LO-5 To be able to analyze non-enzymatic browning reactions PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-5 Grasps the methods of access to knowledge.
 		Examination
LO-6 To be able to interpret lipids and fatty acids PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-5 Grasps the methods of access to knowledge.
 		Examination
LO-7 To be able to interpret the changes in the basic components of food during the processing of food materials PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-5 Grasps the methods of access to knowledge.
 		Examination
LO-8 To be able to analyze the reactions of the formation of flavor compounds that occur during the processing of food materials PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-5 Grasps the methods of access to knowledge.
 		Examination
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
Water and ice, protein, carbohydrates, lipid, vitamins, minerals, colorants, flavor components and their functions on foods.
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Physical and chemical properties of water and ice; water in foods Lecture, discussion
2 Water activity; equilibrium moisture content and sorption isotherms Lecture, discussion
3 Definition and classification of lipids; fatty acids; glycerin, phospholipids; sterols Lecture, discussion
4 Lypochromes; natural antioxidants; main chemical reactions of lipids Lecture, discussion
5 Basic structure of carbohydrates; monosaccharide; some physicochemical properties of monosaccharide Lecture, discussion
6 Disaccharides and oligosaccharides Lecture, discussion
7 Repeating Lesson Lecture, discussion
8 mid-term exam
9 Polysaccharides; basic properties of polysaccharides Lecture, discussion
10 Structure and classification of amino acids; properties and functions of amino acids Lecture, discussion
11 Primary, secondary, tertiary, and quaternary structure of proteins; interactions and bonding in proteins; classification of proteins Lecture, discussion
12 Some physical, chemical and functional properties of proteins Lecture, discussion
13 Phenolic substances and natural food colorants Lecture, discussion
14 Flavor components in foods Lecture, discussion
15 Course evaluation and feedback Lecture, discussion
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Saldamlı, İ. (Editör). 1998. Gıda Kimyası. Hacettepe Üniversitesi Yayınları, Ankara.
2 öğüş, F., Fadıloğlu, S. 2006. Food Chemistry. Nobel Yayın Dağıtım, Ankara.
3 elefoncu, A. 1993. Besin Kimyası. Ege Üniversitesi Yayınları No: 149, İzmir
4 Fennema, O.R. (Editör). 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., New York
Required Course instruments and materials

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 2 5 10
       b) Search in internet/Library 2 8 16
       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 4 7 28
mid-term exam 2 1 2
Own study for final exam 4 8 32
final exam 2 1 2
0
0
Total work load; 118