Course Information

Course Name	Turkish	Gıda Kimyası I
	English	Food Chemistry I
Course Code	GID 221E	Credit	Lecture (hour/week)	Recitation (hour/week)	Laboratory (hour/week)
Semester	-	3	3	-	-
Course Language		English
Course Coordinator		Neşe Şahin Yeşilçubuk Dilara Erdil
Course Objectives		1.Students will learn important properties and chemical structures of food components; Understand the importance of the reactions of each food component taking place during food processing; Think critically for the effect of each component on food quality; Justify the effect of possible interactions between those components on losing or improving the food quality; Apply course concepts in solving various food chemistry problems, 2.Student will write and speak with effective communication skills, 3.Students will gain the ability to work in teams
Course Description		Comprehensive evaluation of individual components of foods, such as water, carbohydrates, proteins, lipids, enzymes, and vitamins giving particular attention to their chemical structures and reactions and to the role of each component on food quality.
Course Outcomes		1. Demonstrate an understanding of basic food chemistry knowledge 2. Demonstrate an understanding of the importance of chemical and biochemical reactions on the properties of food products during processing 3. Scale down information to what is important 4. Learn how to learn in groups 5. Articulate ideas clearly and concisely 6. Demonstrate ability to learn independently 7. Take new information and effectively integrate with previous knowledge 8. Be familiar with basic presentation techniques 9. Demonstrate an ability to cooperate with others 10. Apply principles and generalization already learned to new problems and situations 11. Clarify task requirements and expectations as needed 12. Apply presentation tools such as multimedia applications effectively 13. Organize written material in a logical sequence 14. Assess each other’s performance critically and accurately 15. Demonstrate an ability to read, speak and write in English
Pre-requisite(s)		None
Required Facilities
Other
Textbook		“FOOD:THE CHEMISTRY OF ITS COMPONENTS” Coultate, T.P. 2002. 4th Edition. Royal Society of Chemistry,Cambridge.
Other References		FOOD CHEMISTRY” Belitz, H.-D., Grosch, W., Schieberle, P. 2009. 5th Edition. Translated by M.M. Burghagen (English) Springer, Berlin “PRINCIPLES OF FOOD CHEMISTRY” DeMan, J.M. 1990. 2nd Edition. Van Rostrand Reinhold. “PRINCIPLES OF FOOD CHEMISTRY” DeMan, J.M. 1999. Aspen Publishers, Gaithersburg, Md. (EBOOK) “FOOD CHEMISTRY” Fennema O. R. 1996. Marcel Dekker Inc., New York Basel “PROGRESS IN FOOD CHEMISTRY” Koeffer, E.N. 2008. Nova Science Publishers, New York. “FOOD CHEMISTRY” Newton, D.E. 2007. Facts On File, New York. “FOOD CHEMISTRY” Göğüş, F., Fadıloğlu, S. 2006. Nobel, Ankara. “INTRODUCTION TO FOOD CHEMISTRY” Owusu-Apenten, R.K. 2005. CRC Press, Boca Raton, Fl.

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