Course Information

Course Name	Turkish	Gıda Kimyası
	English	Food Chemistry
Course Code	KIM 414	Credit	Lecture (hour/week)	Recitation (hour/week)	Laboratory (hour/week)
Semester	8	3	3	-	-
Course Language		Turkish
Course Coordinator		Oya Atıcı
Course Objectives		1. To instruct important properties and chemical structures of food components 2. Understand the importance of the reactions during food processing 3. Think critically for the effect of each component on food quality
Course Description		Introduction to food chemistry, formation, classification and nomenclature of proteins (phospoproteins and lipoproteins) special reactions and decomposition of proteins, special reactions of mono and disaccharides, polysaccharides (starch and pectin), decomposition of vitamin C and saccharides, fats, production, purification and hydrogenation of fats, other lipids (lipoproteins, vitamins, A, D, and E ) decomposition of fats, enzymes, decomposition, inorganic compounds in food chemistry, protection of foods by physical methods, protection of foods by chemicals.
Course Outcomes		By successful completion of this course, students will I. learn the importance of foods macrocomponents according to carbohydrate, protein and lipid contents, II. having general information about foods and food groups and also their decomposition, III. learn the importance of vitamin and inorganic compounds in food , IV. learn the importance and methods of food protection processing and storage V. understand how to find literature and make presentations and how to critique the presentations given by others
Pre-requisite(s)		KIM231 MIN DD, KIM104 MIN DD, KIM205 MIN DD, KIM205E MIN DD, KIM104E MIN DD , KIM303 MIN DD
Required Facilities
Other
Textbook		Gıda Kimyası, Oya ATICI, İ.T.Ü.Fen-Edebiyat Fakültesi Yayınları (1991)
Other References		1. Fundementals of food chemistry, W.Heiman, E.Horwood Lim. (1990), 2. Food chemistry, H.-D. Belitz, W. Grosch P.Schieberle ; trans. 5th Ed. by M.M. Burghagen, Springer Verlag, New York (2004), 3. Food chemistry, D.E.Newton, New York : Facts On File (2007), 4. Food chemistry, Owen R. Fennema, Marcel Dekker, New York (1996) 5. Introduction to Food chemistry, R.O. Apenten, Boca Raton, Fla.: CRC Press, c2005

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