Course Information
Course Title Code Semester T + P ECTS
Food Chemistry KIM423 7 2 + 0 3

Prerequisites non

Language Turkish
Level Bachelor's Degree
Type Area Elective
Coordinator Assist.Prof. BURAK ÇOBAN
Instructors Assist.Prof. BURAK ÇOBAN
Goals Food chemicals, their changes and effects on our helth will be explained.
Contents food chemicals, metabolism.
Work Placement(s) Absent

Number Learning Outcomes
1 food chemicals, their changes and their effects on our health

Mode of Delivery Face-to-Face
Planned Learning Activities & Teaching Methods lecturing
Assessment Methods written exams: one mid year and one final exam.



Course Content
Week Topics Study Materials
1 food chemistry: general informations basic biochemicals to be read from biochemistry books
2 food chemicals basic biochemicals to be read from biochemistry books
3 Proteins to be read from biochemistry books
4 carbohydrates to be read from biochemistry books
5 lipids and their degradation to be read from biochemistry books
6 inorganic elements to be read from biochemistry books
7 vitamins to be read from biochemistry books
8 water to be read from biochemistry books
9 oxygen (air) to be read from biochemistry books
10 the effect of enzymes on food enzymes to be read from biochemistry books
11 antioxidants to be read from biochemistry books
12 starch and cellulose to be read from biochemistry books
13 browning reactions of food get information about maillard reaction and caramelization
14 mid term exam



Sources
Textbook notes are in the internet site.
Additional Resources Food Chemistry, Fahrettin Göğüş Sibel Fadıloğlu Nobel Kitabevi 2006. Pocket Atlas of Nutrition, H. K. Biesalski, P. Grimm, 2005, Georg Thieme Verlag. Lehninger Principles of Biochemistry, Fourth Edition, David L. Nelson, Michael M. Cox, W. H. Freeman, 2004.



Assessment System Quantity Percentage
In-Term Studies
Mid-terms 1 100
In-Term Total 1 100
Contribution of In-Term Studies to Overall 40
Contribution of Final Exam to Overall 60
Total 100





Course's Contribution to PLO
No Key Learning Outcomes Level
1 2 3 4 5
1 Has textbooks containing current information, application tools and equipment , and advanced theoretical and practical knowledge supported by other resources in a scientific approach. x
2 Adapts and transfers the acquired knowledge to secondary education.
3 Uses advanced institutional and practical knowledge acquired in the field. x
4 Updates the information on daily conditions.
5 Comments on and evaluate the data by using advanced knowledge and skills acquired in the field, identifies and analyzes the current problems of technological developments, and comes up with solutions based on research and evidence. x
6 Has the ability to conceptualize the events and facts related with the field; analyze them with scientific methods and techniques.
7 Designs and performs experiments to analyze the problems, collects data, performs analyzes and comment on the results.
8 Carries out an advanced study related to the field independently.
9 Takes on responsibility individually and as a team member in order to solve unpredictable and complex problems encountered in applications related to the field.
10 Plans and manages the activities in a project under his responsibility for development.
11 Plays a role in the process of decision making when faced with problems about different discipline fields.
12 Uses time effectively in the process of inference with the ability of thinking analytically.
13 Evaluates the advanced knowledge and skills acquired in the field with a critical perspective.
14 Determines the learning requirements and leads the learning process.
15 Develops a positive attitude towards lifelong learning.
16 Is aware of the necessity of lifelong learning and develops his Professional knowledge and skills continuously. x
17 Informs people and organizations about the topics related to their fields; expresses his ideas and suggestions for solutions to problems in both oral and written form. x
18 Shares his ideas and suggestions for solutions to the problems with experts and non-experts by supporting them with quantitative and qualitative data.
19 Organizes projects and activities for social environment he lives in with an awareness of social responsibility.
20 Follows advances in the field and communicate with colleagues by using a foreign language at least at B1 level of European Language Portfolio.
21 Uses information and communication technology along with software the Human Sciences the field requires at an advanced level.
22 Uses his knowledge of human health and environmental awareness acquired in their fields for society’s ends. x
23 Behaves in a way adhering to the social, scientific, cultural and ethical values in the process of data collection, commenting, application, publicizing the results related with the field
24 Has a sufficient level of awareness about the universality of social rights, social justice, quality management, acting in a suitable way in processes and attendance (Instead of quality culture) the protection of cultural values, protection of the environment and health and security in the professional field.



ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration (Hour) Total Work Load (h)
Course Duration 14 2 28
Hours for off-the-classroom study (Pre-study, practice) 14 2 28
Mid-terms 1 15 15
Final examination 1 15 15
Total Work Load (h) 86
Total Work Load / 30 (h) 2.87
ECTS Credit of the Course 3