|
Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GMS21082021341 | Food Chemistry | Elective | 2 | 3 | 4 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | To inform the students about the classification of water, carbohydrates, lipids, vitamins, minerals, proteins, enzymes and water (classification, reaction, nomenclature, properties) which are the basis of food chemistry. | | Name of Lecturer(s) | | Öğr. Gör. Serap ÖRÜNDÜ | | Learning Outcomes | | 1 | Understand the reactions related to basic food components | | 2 | To be able to comprehend the analysis that can be done thanks to the basic knowledge | | 3 | Having basic knowledge about proteins, lipids and carbohydrates | | 4 | Having basic knowledge about minerals, vitamins, enzymes and water |
| | Mode of Delivery | | Formal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | Carbohydrates, proteins, lipids, minerals, vitamins, enzymes and chemical structure of water, general properties, importance in food industry. | | Weekly Detailed Course Contents | |
| 1 | Introduction | | | | 2 | Introduction and classification of carbohydrates | | | | 3 | Properties of carbohydrates, chemical structures | | | | 4 | Classification of lipids, nomenclature of lipids | | | | 5 | General properties of lipids | | | | 6 | Oil-like substances | | | | 7 | Amino acids and chemical structures, classification, acid-base properties of amino acids | | | | 8 | Midterm | | | | 9 | Structures of proteins; Primer, secondary, quadrature and quaternary | | | | 10 | Some properties of proteins | | | | 11 | Water chemistry, properties, aquatic water types | | | | 12 | Water activity, water activity and food breakdown | | | | 13 | Mineral substances, chemical structure, general properties | | | | 14 | General properties of vitamins | | | | 15 | Enzymes, general properties, use in food industry | | | | 16 | Final | | |
| | Recommended or Required Reading | |
Food Chemistry, Prof. Dr. Mustafa DEMİRCİ, 2016. | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 1 | 1 | | Self Study | 14 | 2 | 28 | | Individual Study for Mid term Examination | 16 | 4 | 64 | | Individual Study for Final Examination | 14 | 2 | 28 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 5 | 5 | 5 | 5 | 5 | 5 | | LO2 | 5 | 5 | 5 | 5 | 5 | 5 | | LO3 | 5 | 5 | 5 | 5 | 5 | 5 | | LO4 | 5 | 5 | 5 | 5 | 5 | 5 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
|
|
|
|
Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
|
|
|