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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 180300904107 | FOOD CHEMISTRY AND TECHNOLOGY | Elective | 2 | 4 | 3 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | To give information about the main components and chemical structures of foods. To study the changes of these ingredients during food processing | | Name of Lecturer(s) | | Dr. Ögr. Üyesi Elif Duygu KAYA | | Learning Outcomes | | 1 | Knows the basic terms used in Food Chemistry and Technology. | | 2 | Knows the basic terms used in Food Chemistry and Technology.
Learns the chemical structures of carbohydrates, proteins and lipids, which are the main components of foods. | | 3 | Learns about enzymes, knows their use in the food industry | | 4 | Have information about the changes in the structure of foods during processing and storage. | | 5 | Learns about vitamins and minerals. |
| | Mode of Delivery | | Daytime Class | | Prerequisites and co-requisities | | yok | | Recommended Optional Programme Components | | none | | Course Contents | | The basic components of foods; To give information about water, carbohydrates, proteins, fats, enzymes, vitamins, minerals, .
To investigate the chemical changes that occur in the composition of foods during the preparation, processing and storage. | | Weekly Detailed Course Contents | |
| 1 | Water chemistry, bonds in the structure of water, water in food, water activity | none | none | | 2 | Carbohydrates, monosaccharides, disaccharides and their chemical structures | none | none | | 3 | chemical structures of polysaccharides, their importance in food | none | none | | 4 | Structure and properties of amino acids | none | none | | 5 | Structure, classification, functions of proteins | none | none | | 6 | Protein denaturation, protein water interactions, some proteins found in foods | none | none | | 7 | Main properties of enzymes | none | none | | 8 | enzyme kinetics | none | none | | 9 | Enzymes used in the Food Industry | none | none | | 10 | Structure, classification and importance of vitamins in living things | none | none | | 11 | Minerals and their properties | none | none | | 12 | Changes in the composition of foods during preparation, storage and processing | none | none | | 13 | Pigments, phenolic compounds, flavonoids, anthocyanins in foods | none | none | | 14 | repetition | none | none |
| | Recommended or Required Reading | | WANG, D., LIN, H.,J KAN, İ., LIU, W., ZENG, X., SHENGRONG SHEN (Edited) .FOOD CHEMISTRY. 2012
Saldamlı, İ.,( Edited); “Gıda Kimyası” , Hacettepe University publishing | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | none |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 2 | 2 | | Attending Lectures | 14 | 1 | 14 | | Brain Storming | 14 | 1 | 14 | | Self Study | 14 | 2 | 28 | | Individual Study for Mid term Examination | 1 | 10 | 10 | | Individual Study for Final Examination | 1 | 10 | 10 | | Homework | 7 | 1 | 7 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 4 | 3 | 4 | 4 | 3 | 4 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 2 | 3 | | LO2 | 4 | 3 | 4 | 4 | 3 | 4 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 2 | 3 | | LO3 | 3 | 4 | 4 | 4 | 3 | 4 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 2 | 4 | | LO4 | 4 | 3 | 4 | 4 | 3 | 4 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 2 | 4 | | LO5 | 3 | 3 | 4 | 4 | 3 | 4 | 3 | 2 | 3 | 3 | 3 | 2 | 3 | 2 | 3 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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