COURSE INFORMATON 
Course Title Code Semester L+P (Hour) Credits ECTS
Food Chemistry GM203 3/Fall 2 + 2 3 4
Prerequisites  
Language of Instruction Turkish
Course Level Undergraduate
Course Type Compulsory
Course Instructor Prof. Hasim Kelebek
Assistants Res. Assist. Semih Latif İpek
Goals Educate students to identify structure and properties of basic food components (water, proteins, carbohydrates, lipids) and their roles in food systems. Developing awareness on the effects of major food components and processing on end product quality and food safety. 
Content Structure of water, aminoacids, proteins and lipids and their functional properties, nomenclature and classification of lipids, nomenclature and structures of fatty acids, gliserides, cis/trans isomers, polymorphism, sterols, phospholipids, hydrolysis (chemical and enzymatic), mechanisms of lipid oxidation, autoxidation pathways, antioxidants, structure and nomenclature of carbohydrates, various chemical reactions of sugars, oligosaccharides, polysaccharides, starch, cellulose, pentosan, gums, pectin, dietary fiber.  
Learning Outcomes Teaching Methods Assessment Methods
1. By the end of the course, students will be able to: 1.Learn the chemical structure of macro-components of foods including water, amino acids, proteins, fats and carbohydrates,  1,2,3,4,5,6,12 A, C, D
2. Recognize important reactions and mechanisms in food chemistry,Use the basic terminology of food chemistry competently and have ability to demonstrate and comment on major food chemistry reactions
3. Apply chemical principles on food macro-components to understand food processing and solve problems related to food processing and storage
4. Discuss the relationship between chemical composition and structure of macro-constituents and their functions in foods, 5. Remark on the effects of temperature, pH, ionic strength, type of bonds and water activity (aw) on the chemical changes in food systems.
 
 
 
Teaching Methods:  1: Lecture, 2: Question-Answer, 3: Discussion, 4: Drilland Practice, 5: Demonstration, 6: Motivations to Show, 7: Role Playing, 8: Group Study, 9: Simulation, 10: Brain Storming, 11: Case Study, 12: Lab / Workshop, 13: Self Study, 14: Problem Solving, 15: Project Based Learning, 16: Undefined
Assessment Methods:  A: Testing, B: Oral Exam, C: Homework, D: Project / Design, E: Performance Task,           F: Portfolio, G: Undefined
 
COURSE CONTENT
Week Topics Study Materials
1 Food Chemıstry Introductıon (History, Scope And Development)  
2 Structure of Water Molecule, Hydrogen Bonds in Water, Solvent Properties of Water  
3 Water in Foods, Water Actıvıty and Factors Affectıng  
4 Carbohydrates Structures and Nomenclature; Monosaccharides, Disaccharides, Oligosaccharides  
5 Reactions Of Carbohydrates  
6 Cellulose, Pentosan, Gums, Pektin, Dietary Fiber  
7 Definitions Of Fats and Lipids, Their Importance, Classifications of Lipids, Sterols, Phospholipids  
8 Fatty Acids, Their Structure And Nomenclature, cis/trans Isomers, Gliserides, Polymorphism  
9 Lipid Deterioration (Chemical And Enzymatic Hydrolysis, Otoxidation), Antioxidants  
10 Major Chemical Reactions Of Lipids (Saponification, Hydrogenation, İnteresterification), Fat Replacers  
11 Amino Acids, Structure, Classification, Physical Properties  
12 Chemical Reactions Of Amino Acids, Peptides, General Remarks, Nomenclature  
13 Proteins, Structure And Conformation, Protein Denaturation  
14 Physico-Chemical Properties Of Proteins, Isolation and Purification of Proteins  
           
       
RECOMMENDED SOURCES
Textbook 1. Saldamlı İ. Gıda Kimyası. Gıda Kimyası. H.Ü. Yayınları,
2. Damodaran S., Parkin K. L., Fennema O.R. Fennema's Food Chemistry, 4th Edition, CRC
Press
Additional Resources 3. Belitz H.D, Grosh W.,Schieberle P. Food Chemistry,4th Edition, Springer Verlag, 2009
 
 
 
MATERIAL SHARING
Documents 1-8 Weeks Course books
Exam Questions 7th week, questions for the mid-term exam
9-14 Weeks Course books
Assignments Homeworks Homeworks 1-14
Exams Date of Exams To be announced
Date of Quizzes 7th week
 
ASSESSMENT
IN-TERM STUDIES QUANTITY  
Midterm Exam 1 40
Assignment 1 -
Project 1 -
Total 40
Final Exam 1 60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 40
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 60
Total 100
 
COURSE CATEGORY  
 
 COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 Learning the fundamental principles of mathematics, science and engineering, and gaining the sufficient knowledge in the food engineering subjects.
4
2 Gaining the ability to define and solve complex engineering problems related to the food engineering.
4
3 Gaining the ability to analyze and design a complex system, process, device or product in the direction of defined targets under realistic constraints and conditions.
4
4 Gaining the ability to develop, select and use modern techniques and tools, and to use information technologies effectively.
4
5 Gaining the ability to design and conduct experiments/projects and to interpret data by analyzing the results. 5
6 Gaining the ability to work individually and within disciplinary or interdisciplinary teams.
5
7 Gaining the skills of oral and written communications.
4
8 Recognizing the importance of life-long learning and gaining the ability to constantly renew his/herself.  4
9 Gaining the understanding of the engineering profession with ethical values and sense of responsibility; the awareness about the relevant legislative compliance and legal consequences of food engineering applications.
5
10 Gaining the knowledge on current problems and the effects of food engineering applications on topics such as community health, environment, sustainable development, and work safety.  4
11 Gaining the knowledge of project development and management, and the ability to realize the projects by developing new ideas on the applications of food engineering. 4
12    
Contribution: 1: Very-Low, 2: Low, 3: Mid, 4:High, 5:Very-High
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total Workload (Hour)
Course Duration (Including the exam week: 16x Total course 14 2 28
Assignments  4 4 16
Midterm Exams   1 2 2
Performance Task (Laboratory) 14 2 28
Hours for off-the-classroom study (Pre-study, practice) 16 5 80
 Final Exam 1 2 2
Total Work Load 156
Total Work Load / 30 (h) 5.20
ECTS Credit of the Course 5