Erciyes University - Info Package

Course unit title	Level of course unit	Course unit code	Type of course unit	Semester of course unit	Local credit	ECTS credit	Syllabus
FOOD CHEMISTRY AND ANALYSIS I	Third cycle	BES 231		3	5.00	5.00	Print

Description of course unit

Prerequisites and course requisities	None
Language of instruction	Turkish
Coordinator	YRD.DOÇ. DR. OYA SİPAHİOĞLU
Lecturer(s)	YRD.DOÇ. DR. OYA SİPAHİOĞLU
Teaching assitant(s)	Research Assisstant Hatice Özçalışkan
Mode of delivery	Face-to-face teaching method
Course objective	To understand the chemical changes in nutrient contents, characteristics and properties of foods during processes (manufacturing, preparing, storing). To evaluate the chemical and physical reactions influencing food quality.
Course description	This course includes solutions and colloid systems,the structure of carbohydrates, proteins and lipids, their classifications, characteristics, qualitative and quantitative tests, the structure of enzymes, the factors influencing the activity of enzymes, their presence in foods and their use in food industry, the pigments in foods, taste and odour compounds, their characteristics and functions.

Course contents

1	Introduction to Food Chemistry, water, chemical solutions and colloidal systems
2	Carbohydrate chemistry-1
3	Carbohydrate chemistry-2
4	Aminoacid chemistry-1
5	Aminoacid chemistry-2
6	Protein chemistry-1
7	Protein chemistry-2
8	Mid-term exam
9	Lipid chemistry-1
10	Lipid chemistry-2
11	Enzymes in foods
12	Pigments in foods
13	Taste and flavor compounds in foods
14	General overview
15	Final exam
16
17
18
19
20

Learning outcomes of the course unit

1	Gains information about the chemical compounds of foods
2	Knows about the systems such as solutions and colloids which may contain foods
3	Learns the structures and functions of proteins, carbohydrates and lipids in foods
4	Learns the reactions of macronutrients as a component of foods
5	Recognizes and learns the functions of food components such as enzymes and pigments
6	Learns natural flavor elements, natural toxic compounds and food additives and can interpret about their presence in food, their formation and change fetures
7	Learns the concept of food safety and recognizes food safety management systems applied in the food industry
8
9
10

*Contribution level of the course unit to the key learning outcomes

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
Number of stars refer to level of contribution from 1 (the least) to 5 (the most)

Planned learning activities, teaching methods and ECTS work load

	Quantity	Time (hour)	Quantity*Time (hour)
Lectures (face to face teaching)	15	3	45
Study hours out of classroom (study before and after the class)	15	2	30
Homework	7	2	14
Presentation / seminar	0	0	0
Quiz	7	1	7
Preparation for midterm exams	1	15	15
Midterm exams	1	1	1
Project (term paper)	0	0	0
Laboratuar	0	0	0
Field study	0	0	0
Preparation for final exam	1	20	20
Final exam	1	1	1
Research	0	0	0
Total work load			133
ECTS			5.00

Assessment methods and criteria

Evaluation during semester	Quantity	Percentage
Midterm exam	1	60
Quiz	7	20
Homework	7	20
Semester total		100
Contribution ratio of evaluation during semester to success		40
Contribution ratio of final exam to success		60
General total		100

Recommended and required reading

Textbook	Saldamlı İ. Gıda Kimyası. Hacettepe Üniversitesi Yayınları, Ankara, 1997.
Additional references	Belitz HD.,Grosch W. FoodChemistry. Springer-Verlag Berlin Heidelberg-Germany, 1999.

Files related to the course unit