Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
404004342001FOOD CHEMISTRYElective483
Level of Course Unit
First Cycle
Objectives of the Course
The aims are: - to develop an understanding of the properties and the metabolism of the major constituents of foods, feeds and natural fibers, - to provide students with knowledge of the chemistry and biochemistry of cereal and legume grains and their products, - to teach students practical skills in chemical and biochemical methods of analysis used in laboratories of enterprises in the food and beverage industries and the processing of agricultural products.
Name of Lecturer(s)
Prof.Dr.Ali KILINÇ
Learning Outcomes
1Develop and understanding of how individual food components contributes to the overall quality of foods
2Gain an ability to understand scientific literature searching procedures
3Gain an ability to communicate effectively, both orally and in writing
4Be able to use techniques, skills and tools necessary for Food Chemistry
5Achieve an understanding of the chemical changes that take place with food components during processing and storage
6Recognize reactions and mechanisms important in food chemistry
7Be capable of interpreting data to understand important food chemistry principles
Mode of Delivery
Face to Face
Prerequisites and co-requisities
Yok
Recommended Optional Programme Components
Yok
Course Contents
Apply knowledge of the physical and chemical behavior of food constituents in the context of the manufacture and storage of foods, and in relation to their safety and nutritional attributes, Water and sorption events, water activity and food storage, lipids, auto oxidation, hydrogenation, proteins, Mailard reactions, chemical variations, carbohydrates, caramelization, vitamins, minerals, color and taste, food pigments, color and flavor enzymes and their structures and functions, food supplements, production of foods, and beverages with alcohol, cheese and yogurt technology
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Food chemistry and importance of food chemistry, classification of food components
2Food technology - Food storage methods - The factors that cause degradation of foods - Prebiotics, probiotics and sinbiyotic nutrients - HACCP
3Water - Water structure and its importance - The availabilityof water in Nutrients - Water activity and importance - Relationship between water activity and reactions occurred in the nutrients
4Water - Water activity and microbial activity - Sorption isotherms and its importance - Water activity and the stability of nutrients, - Water activity determination methods
5Carbohydrates - Structures and derivatives of sugars, monosaccharides, polysaccharides - Degradation reactions of sugars - non-enzymatic and enzymatic browning reactions and prevent formation - Carbohydrate analysis
6Lipids - Distribution of simple lipids, fatty acids, essential fatty acids in foods - Degradation reactions of lipids and prevent - Antioxidant substances
7Lipids - Esterification, and interesterification reactions, etc. - Lipid analysis
8Midterm exam
9Proteins - Amino acids, protein structure and the importance of protein structure in various foods - Protein analysis
10Vitamins and Minerals
11Food Additives
12Food Contamination
13Some examples of the preparation of food - Milk and milk products - Cereals and cereal products
14Some examples of the preparation of food - Oil and fat industry
15Some examples of the preparation of food - Alcoholic beverages
16Final Exam
Recommended or Required Reading
1. H.D. Belitz, W. Grosch, “Food Chemistry” second Edition, Springer, (1999) 2. Food, The Chemistry of Its Components, Sec. Ed. 1990. T.P. Coultate, Royal Society of Chemistry 3. Gıda Kimyası, 2. Baskı (Ed. İlbilge Saydamlı), Hacettepe Üniversitesi Yayınları, 2005 4. Food Chemistry3rd Revised edition (Ed. H.D.Belitz), Springer, 2004 5. Gıda Teknolojisi, 3. Baskı (Ed. Sıdıka Bulduk), Detay Yayıncılık, 2006
Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
SUM0
End Of Term (or Year) Learning ActivitiesQuantityWeight
SUM0
SUM0
Language of Instruction
Turkish
Work Placement(s)
Yok
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination122
Final Examination122
Attending Lectures14228
Discussion7214
Question-Answer7214
Individual Study for Mid term Examination11010
Individual Study for Final Examination11010
Reading7214
TOTAL WORKLOAD (hours)94
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO
10
PO
11
PO
12
PO
13
PO
14
PO
15
PO
16
PO
17
PO
18
PO
19
PO
20
PO
21
PO
22
LO133                  4 
LO2   5      3 3         
LO3           4    45  5 
LO434    5     4       5 
LO54 4  43 3   4         
LO654    4   3 4         
LO7   4435             5 
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr