Food Chemistry

Course Code:

FDE 201

Course Period:

Autumn

Course Type:

Core

Credits:

3

Theoric:

3

Practice:

0

Laboratory Hour:

0

ECTS:

5

Prerequisite Courses:

General Chemistry I

Course Language:

English

Course Coordinator:

Gonca Bilge Özel

Courses given by:

Gonca Bilge Özel

Course Objectives:

The goal of this course is to introduce foods to the students as chemical systems; defining the essential food constituents which make up these systems, the nutrients; the mechanisms of changes which take place during processing and storage of foods.

Course Content:

Food constituents, water, macronutrients: carbohydrates, lipids, proteins, enzymes, micronutrients: minerals and vitamins, non-nutrient food constituents: aromas, colorants, food contaminants.

Course Methodology:

1: Lecture by instructor, 2: Lecture by instructor with class discussion, 3: Problem solving by instructor, 4: Use of simulations, 5: Problem solving assignment, 6: Reading assignment, 7: Laboratory work, 8: Term research paper, 9: Presentation by guest s

Course Evaluation Methods:

A: Written exam, B: Multiple-choice exam C: Take-home quiz, D: Experiment report, E: Homework, F: Project, G: Presentation by student

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Course Learning Outcomes

Course Learning Outcomes	Detailed Program Outcomes	Teaching Methods	Assessment Methods
Ability to define food chemistry, its scope and objectives	1a, 6c, 7b	1, 2	A
Knowledge of chemical structure of carbohydrates, their physical properties and their use in foods	1a, 6c, 7b	1, 2, 4	A, D
Ability to describe the basic carbohydrate reactions that take place during food processing or storage and analyse how reactions affect food quality and safety and identify the controlling factors	1a, 6c, 7b	1, 2	A, D
Knowledge about polysaccharides and sweeteners used in foods	1a, 6c, 7b	1, 2, 4	A, D
Ability of define the chemical structure and physical properties of water and discuss the role it plays in foods	1a, 6c, 7b	1, 2	A, D
Ability to define common lipids in foods and their chemical and functional properties.	1a, 6c, 7b	1, 2	A, D
Knowledge about food reactions involving lipids and ability to analyse the effects of lipid oxidation and crystallization.	1a, 6c, 7b	1, 2, 4	A, D
Ability to identify the chemical structure and types of amino acids that make up proteins.	1a, 6c, 7b	1, 2	A, D
Knowledge about the physical properties of proteins, their functions in foods, and mechanism of protein denaturation and the subsequent changes in foods due to protein denaturation.	1a, 6c, 7b	1, 2, 4	A, D
Ability to define the chemical names and types of vitamins and minerals, the foods they are in, their role in the human body and the symptoms experienced in case of deficiency.	1a, 6c, 7b	1, 2	A, D

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Introduction to food chemistry, water and ice chemistry	Lecture notes
2	Carbohydrates: Chemical structure, physical properties and functions	Lecture notes
3	Carbohydrates: Reactions and polysaccharides	Lecture notes
4	Proteins: Amino Acids, chemical structures, peptides	Lecture notes
5	Proteins: Physical properties and reactions	Lecture notes
6	Proteins: Functional properties	Lecture notes
7	Enzymes	Lecture notes
8	Lipids: Chemical structure, physical properties	Lecture notes
9	Lipids: Reactions	Lecture notes
10	Lipids: Lipid resemble compounds	Lecture notes
11	Vitamins and minerals	Lecture notes
12	Food colorants and aroma compounds	Lecture notes
13	Food additives	Lecture notes
14	Food contaminants	Lecture notes

Recommended Sources

Textbook

Fennema’s Food Chemistry, 2007, 4th Edition. Srinivasan Damodaran, Kirk L. Parkin and Owen R. Fennema (eds)

Food Chemistry, 2009, 4th edition. H.D. Belitz, Werner Grosch, Peter Schieberle

Food: The Chemistry of Its Components, 2016, 6th edition. T.P. Coultate.

Principles of Food Chemistry, 2013, 3rd Edition. John M. deMan

Additional Resources

Lecture Notes (Slides)

Material Sharing

MATERIAL SHARING
Documents	Yulearn
Assignments	Yulearn
Exams	Classroom

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Midterm	1	50
Homework	3	25
Quiz, in-class activity	3	25
Total		100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		60
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM OUTCOMES
No	Program Learning Outcomes	check √
1a	Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline,	√
1b	Ability to use theoretical and applied knowledge in these areas in complex engineering problems.
2a	Ability to identify, formulate, and solve complex engineering problems,
2b	Ability to select and apply proper analysis and modeling methods for this purpose.
3a	Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result,
3b	Ability to apply modern design methods for this purpose.
4a	Ability to devise, select and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice.
4b	Ability to employ information technologies effectively.
5a	Ability to design experiments for investigating complex engineering problems or discipline specific research questions,
5b	Ability to conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.
6a	Ability to work efficiently in intra-disciplinary teams,
6b	Ability to work efficiently in multi-disciplinary teams,
6c	Ability to work individually.	√
7a	Ability to communicate effectively in Turkish, both orally and in writing,
7b	Knowledge of a minimum of one foreign language,	√
7c	Ability to write effective reports and comprehend written reports, prepare design and production reports,
7d	Ability to make effective presentations,
7e	Ability to give and receive clear and intelligible instructions.
8a	Recognition of the need for lifelong learning, ability to access information, ability to follow developments in science and technology,
8b	Ability to continue to educate him/herself.
9a	Consciousness to behave according to ethical principles and professional and ethical responsibility.
9b	Knowledge on standards used in engineering practice.
10a	Knowledge about business life practices such as project management, risk management, change management.
10b	Awareness in entrepreneurship and innovation.
10c	Knowledge about sustainable development.
11a	Knowledge about the global and social effects of engineering practices on health, environment, and safety,
11b	Knowledge about contemporary issues of the century reflected into the field of engineering.
11c	Awareness of the legal consequences of engineering solutions.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	3	42
Quiz	3	2	6
Midterm - Personal study	1	10	10
Final exam - Personal study	1	20	20
Total Work Load			120
Total Work Load / 25 (h)			4.8
ECTS Credit of the Course			5

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