| Dersin Kodu | Dersin Adı | Dersin Türü | Yıl | Yarıyıl | AKTS | | SULT1152021277 | | Seçmeli | 1 | 1 | 3 |
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| Dersin Seviyesi |
| Ön Lisans |
| Dersin Amacı |
| To teach the basic information about water, carbohydrates, proteins and lipids from food components and their structures, properties added to food and analysis methods. |
| Dersi Veren Öğretim Görevlisi/Görevlileri |
| Öğr. Gör. Dr. Gülşah AYDIN |
| Öğrenme Çıktıları |
| 1 | It gives information about the chemistry of basic food components. Explain the effects of these components on the physical and chemical properties of food. | | 2 | Discusses the problems that will occur during food processing. | | 3 | Summarizes food chemistry and applications. | | 4 | Searches scientific literature on food chemistry. | | 5 | Solve food processing problems efficiently. |
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| Öğrenim Türü |
| Formal Education |
| Dersin Ön Koşulu Olan Dersler |
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| Ders İçin Önerilen Diğer Hususlar |
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| Dersin İçeriği |
| Giving information about carbohydrates, lipids, proteins, enzymes, minerals and vitamins that make up the structure of food. |
| Haftalık Ayrıntılı Ders İçeriği |
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| 1 | Introduction to food chemistry, What is food? Major components of food, Historical development of food chemistry, Relationship between food processing and chemical changes | | | | 2 | Water, Functions of water in foods, Hydrogen bonds, Permanent dipole moment, Dielectric constant, Theories about solvent effect; Water activity and food stability; Sorption isotherm curve, The role of water in physical and chemical reactions in foods | | | | 3 | Carbohydrates; classification, nomenclature and structures of carbohydrates; isomers and absolute configurations of carbohydrates, physico-chemical properties of carbohydrates; sweetness of carbohydrates | | | | 4 | Functions of carbohydrates in foods, chemical reactions of carbohydrates; analytical methods used in the analysis of carbohydrates | | | | 5 | Carbohydrates; polysaccharides and dietary fibers | | | | 6 | Proteins; Classification, nomenclature and structure of amino acids | | | | 7 | Proteins, classification of proteins, main properties of proteins; structure of proteins; functional groups of proteins and their chemical structures, hydrophobic properties | | | | 8 | Midterm | | | | 9 | Proteins; isoelectric point and solubility, protein denaturation and effects in food systems | | | | 10 | Proteins; nutritional quality of proteins; Principles and applications of analytical methods used in protein and amino acid analysis and functional properties of proteins | | | | 11 | Building blocks and classification of oils: fatty acids | | | | 12 | Building blocks and classification of oils: fatty acids (continued) | | | | 13 | Degradation reactions and other main reactions occurring in lipids with other building blocks of oils other than fatty acids | | | | 14 | Enzyme structure and properties and enzyme kinetics | | | | 15 | Enzymes found in foods and used in food production | | | | 16 | Final exam | | |
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| Ders Kitabı / Malzemesi / Önerilen Kaynaklar |
| Gıda Kimyası, İlbilge Saldamlı, Hacettepe Üniversitesi Yayınları, 2007 |
| Planlanan Öğrenme Aktiviteleri ve Metodları |
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| Değerlendirme | |
| TOPLAM | 0 | |
| TOPLAM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | TOPLAM | 100 |
| | Dersin Sunulduğu Dil | | Turkish | | Staj Durumu | |
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| İş Yükü Hesaplaması |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 2 | 28 |
| Discussion | 14 | 1 | 14 |
| Individual Study for Mid term Examination | 2 | 6 | 12 |
| Individual Study for Final Examination | 3 | 9 | 27 |
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| Program ve Öğrenme Çıktıları İlişkisi |
| ÖÇ1 | 3 | 3 | 4 | 2 | 5 | 1 | 3 | 1 | 1 | 1 | 4 | 2 | | ÖÇ2 | 4 | 2 | 3 | 3 | 3 | 1 | 3 | 1 | 1 | 1 | 4 | 2 | | ÖÇ3 | 3 | 3 | 4 | 3 | 3 | 1 | 5 | 1 | 1 | 1 | 4 | 3 | | ÖÇ4 | 4 | 3 | 3 | 2 | 4 | 1 | 4 | 1 | 1 | 1 | 5 | 3 | | ÖÇ5 | 3 | 4 | 4 | 2 | 4 | 1 | 4 | 1 | 1 | 1 | 3 | 3 |
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| * Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek |
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Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
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