| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Food Chemistry | GID2114 | Turkish | Compulsory | 2. Semester | 3 + 0 | 3.0 | 4.0 |
| Prerequisite Courses | |
| Course Level | Associate |
| Mode of delivery | Face to face |
| Course Coordinator | Dr. Öğr. Üyesi Ayşegül MUTLU İNGÖK |
| Instructor(s) | |
| Goals | The aim of the lecture is to give composition and properties of lipids, proteins, minerals and water, vitamins and enzymes which are basic components of food materials and to investigate physical and chemical changes during food processing and storage. |
| Course Content | Composition and properties of lipids, proteins, minerals and water, vitamins and enzymes, food processing steps and changes during storage |
| # | Öğrenme Kazanımı |
| 1 | To have basic knowledge about water, carbohydrates, proteins, fats, vitamins and enzymes. |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Food components | |
| 2. Week | Physical and chemical properties of water | |
| 3. Week | Water activity, types of water in foods | |
| 4. Week | Classification and structure of carbohydrates, Monosaccarides, oligosaccarides and polysaccarides | |
| 5. Week | Mechanisms of Maillard reactions, Caramelization | |
| 6. Week | Structure and properties of proteins, classification of proteins | |
| 7. Week | Biological fonksions and methabolism of protein | |
| 8. Week | Midterm | |
| 9. Week | Lipids, fats and oils; description and classification | |
| 10. Week | Fatty acids; nomenclature, classification, composition and properties of saturated and unsaturated fatty acids | |
| 11. Week | Identification, functions and classification of vitamins | |
| 12. Week | Enzyms and importance, Structure ,classification and properties of enzymes | |
| 13. Week | Pigments, colorants | |
| 14. Week | Food additivies |
| Program Requirements | DK1 |
|---|
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
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