Ders Planı

Lesson Information

Course Credit	3.0
Course ECTS Credit	5.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Compulsory
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	Z
Course Coordinator
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	By informing the relationship between food and food chemistry, the structural/physical/chemical properties of water, lipids, carbohydrates and proteins, which are the basic components of foods, and the chemical reactions that occur during the preparation/storage/shipment/sale of foods, applying the analysis methods of food components in the food laboratory and applying the methods given in food legislation. To teach them to reach their limits and to open them up for discussion.
Course Content	It covers in detail the water, carbohydrates, lipids, proteins and laboratory methods found in the composition of foods.

The aim of the course

By informing the relationship between food and food chemistry, the structural/physical/chemical properties of water, lipids, carbohydrates and proteins, which are the basic components of foods, and the chemical reactions that occur during the preparation/storage/shipment/sale of foods, applying the analysis methods of food components in the food laboratory and applying the methods given in food legislation. To teach them to reach their limits and to open them up for discussion.

Course Content

It covers in detail the water, carbohydrates, lipids, proteins and laboratory methods found in the composition of foods.

Learning Outcomes

PO1. Adequate knowledge of mathematics, science and engineering subjects related to Food Engineering; Ability to apply theoretical and applied knowledge in these fields to model and solve complex engineering problems.
PO2. Ability to identify, define, formulate and solve complex engineering problems; Ability to select and apply appropriate analysis and modeling methods for this purpose.
PO3. The ability to design a complex system, process, device or product to meet specific requirements, under realistic constraints and conditions; Ability to apply modern design methods for this purpose.
PO4. Ability to develop, select and use modern techniques and tools necessary for the analysis and solution of complex problems encountered in engineering applications; Ability to use information technologies effectively.
PO5. Ability to design, conduct experiments, collect data, analyze and interpret results for the study of complex engineering problems or discipline-specific research issues.
PO6. Ability to work effectively in intradisciplinary and multidisciplinary teams; individual work ability.
PO7. Ability to communicate effectively verbally and in written Turkish; knowledge of at least one foreign language; Ability to write effective reports and understand written reports, prepare design and production reports, make effective presentations, give and receive clear and understandable instructions.
PO8. Awareness of the necessity of lifelong learning; The ability to access information, follow developments in science and technology and constantly renew oneself.
PO9. Acting in accordance with ethical principles, awareness of professional and ethical responsibility; Information about the standards used in Food Engineering applications.
PO10. Knowledge of project management and business practices such as risk management and change management; awareness about entrepreneurship and innovation; Information about sustainable development.
PO11. Information about the effects of engineering applications on health, environment and security at universal and social dimensions and the problems of the age; Awareness of the legal consequences of engineering solutions.

Weekly Course Subjects

1	Food Components, Importance of Water, physical/chemical properties, forms, water activity, effect on food spoilage and relationship with microorganisms, energy calculation and moisture analysis
2	Definition of lipids, their properties, functions in food processing, classification, fatty acids, classification, saturated/unsaturated and essential fatty acids and their properties
3	Physical properties of oils, detailed reactions, factors affecting the reactions and their analysis
4	Oxidation in oils, prevention methods, quality and purity parameters in oils,
5	Polar/nonpolar substances formed in olive oils during the frying process, evaluation according to legislation
6	Introduction to carbohydrates and examination of terms, classification of carbohydrates, structures, monosaccharides
7	Definitions and properties of Monosaccharides and Disaccharides
8	Definitions and properties of polysaccharides
9	Midterm Exam
10	Digestion, absorption, metabolism of carbohydrates, introduction to the general properties of carbohydrates, Maillard reaction from chemical reactions
11	Fermentation, caramelization, non-enzymatic browning methods, dehydration and acrylamide formations in carbohydrates
12	Structure, classification, basic properties and functions of amino acids, physical/chemical properties of amino acids, chemical reactions, analysis methods
13	Main functions of proteins, their classification, areas of use of proteins in the food industry, physical properties, digestion/absorption of proteins
14	Changes in protein as a result of processes applied to foods, denaturation of proteins, other properties and Presentations

Resources

• Demirci, M., 2010. Gıda Kimyası, Gıda Teknolojisi Derneği, Yayın No:4

• Tayyar, M., ÇIBIK, R, 2021. Gıda Kimyası, Dora Yayınları
• Ayhan, Z., 2009. Gıda Kimyası ve Biyokimyası Ders Notları,Sakarya Üniversitesi Gıda Mühendisliği Bölümü.

• McGraw-Hill Press. 2003, Dictionary Of Food Chemistry, second edition

• Fennema, O.R., 1996, Food Chemistry, third edition, University of Wisconsin-Madison, Wisconsin ,ISBN 0-8247-9691-8

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

ABOUT IAU

COMMITTEE

PUBLICATIONS

MEDIA CENTER