Course Information

Course Name	Turkish	Gıda Karbonhidratları
	English	Food Carbonhydrates
Course Code	GID 604E	Credit	Lecture (hour/week)	Recitation (hour/week)	Laboratory (hour/week)
Semester	-	3	3	-	-
Course Language		English
Course Coordinator		Dilara Erdil
Course Objectives		Provide knowledge about the chemical and nutritional aspects of carbohydrates, as well as their physicochemical properties and how carbohydrates can be used in product development for the benefit of the public.
Course Description		Mono and disaccharides: physicochemical and functional aspects, analytical aspects, health aspects, Carbohydrate reactions, Oligosaccharides: Chemistry, structure, food uses; Polysaccharides: Behaviors in solutions, dispersions and gels; Cell-wall polysaccharides: Cellulosics; Hemicellulosics; functional and analytical aspects; Gums and hydrocolloids: functional and analytical aspects, Starch: Structure and applications, functional, nutritional and analytical aspects; Starch enzymology; Modified starches; Bulking agents, fat mimetics and carbohydrates; Non-digestable carbohydrates: Dietary fiber: Chemistry, structure, measurements; Resistant starch: Structure and food uses ; Pectins: chemistry, functions and enzymology
Course Outcomes		1. Know the structure, physicochemical and functional properties, analytical aspects, health aspects and applications of all carbohydrates 2. Understand the principles and necessary conditions for carbohydrate reactions 3. Know the recent information about non-digestible carbohydrates, dietary fiber, modified starches and resistant starches 4. Prepare scientific reviews 5. Summarize and assimilate scientific articles and reports efficiently 6. Make research and solve the open-ended problems
Pre-requisite(s)		None
Required Facilities
Other
Textbook		Carbohydrates in Food, 2nd edition, Ed: Ann-Charlotte Eliasson, CRC Press, 2006. ISBN: 978-0-8247-5942-1, DOI: 10.1201/9781420015058.fmatt
Other References		Food carbohydrates : chemistry, physical properties, and applications / edited by Steve W. Cui, Boca Raton : Taylor & Francis, 2005 Complex carbohydrates in foods [electronic resource] / edited by Susan Sungsoo Cho, Leon Prosky, Mark Dreher, New York : Marcel Dekker, c1999 Analytical chemistry of carbohydrates / Heimo Scherz, Günther Bonn, Stuttgart ; New York : G. Thieme, 1998 Dietary fibre : bio-active carbohydrates for food and feed / editors, J.W. van der Kamp ... [et al.], Wageningen : Wageningen Academic Publishers, 2004. Carbohydrate chemistry for food scientists / James N. BeMiller, St. Paul, Minn. : AACC International, c2007, 2nd ed.

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