Ders Detayları
| Code | Name | Type | Year | Semester | ECTS |
| 701002092018 | Food Chemistry-I | Seçmeli | 2 | 3 | 3.00 |
Objectives of the Course
Fundamentals of food chemistry and nutrition principles. The components of foods and their chemical and physical properties.
Name of Lecturer(s)
Prof. Dr. Adnan AYDIN
Learning Outcomes
| 1 | The student knows the principles of activities of food components in the body as well as their chemical contents. |
| 2 | Knows fundamental approaches on the food analysis. |
| 3 | Knows the chemical structures of proteins, amino acids, lipids, enzymes, vitamins as well as their interactions. |
| 4 | Discusses the properties and chemical reactions of food components. |
| 5 | The student discusses energy and food component requirements of a person needed for specific activities. |
Mode of Delivery
Prof. Dr. Adnan AYDIN
Prerequisites and co-requisities
None
Recommended Optional Programme Components
-
Course Contents
Fundamentals of food chemistry and nutrition principles. The components of the living matter, such as proteins, lipids, carbohydrates,etc., as wll as their existence in the foods and their behaviours in the metabolism and catabolism reactions.The basic experimental methods of analyses and subjects of the laboratory to understand the principles of chemical analysis.
Weekly Detailed Course Contents
| 1 | Chemistry of foods, definitions, Essential nutrients, Introduction to human energy metabolism |
| 2 | Specific dietary components, Outlines of cell structures, Main components of protoplasma, Extracellular composition in the body, Electrolytes. |
| 3 | Components of proteins; Formation of a protain chain; Demonstration of amino acid sequences. |
| 4 | Chemical structures and properties of amino acids; Stereoisomerism in amino acids; Isı electric point. Buffer solutions; Hydrolysis of proteins. |
| 5 | Biochemical reactions of amino acids; Catabolism |
| 6 | Chemical classification of proteins; Simple and conjogated proteins (Proteids) |
| 7 | MIDTERM EXAM WEEK |
| 8 | MIDTERM EXAM WEEK |
| 9 | Protein solutions, Precipitation of proteins; Denaturation; Colour reactions; Protein determination in foods |
| 10 | Enzymes, Lipids; classification, general properties of lipids |
| 11 | Oils and fats; general properties. |
| 12 | Carbohydrates, structures and classification of carbohydrates; stereoisomerism; reactions of carbohydrates; their determination methods |
| 13 | Classification of vitamins, their role in human metabolsm; Hormones and their importance in humans. |
| 14 | Macro elements, trace elements, their occurrence in the living matter and their importance. |
| 15 | FINAL EXAMINATION WEEK |
| 16 | FINAL EXAMINATION WEEK |
Recommended or Required Reading
Gıda Kimyası Ders Notları, Prof. Dr. Adnan AYDIN, İstanbul Bilim ÜniversitesiBesin Kimyası, Prof. Dr. Halit KESKİN, İÜ yayın No: 3450, Müh. Fak. yayın No: 72 (1987)Gıda Kimyası Mustafa Tayar, Recep Çıbık, Dora Basım yayın, 2.nci baskı, 2011Principles of Food Chemistry, John M. De Man Academic Press Elsevier, London and NewYork, 3rd Ed., 1999.Analytical Chemsitry of Foods, Ceinwyn S. james, Springer, 2012.
Assessment Methods and Criteria
| Yarıyıl (Yıl) İçi Etkinlikleri | 40 |
| Yarıyıl (Yıl) Sonu Etkinlikleri | 60 |
| 100 |
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
| Activities | Count | WORKLOAD (hours) | TOTAL WORKLOAD (hours) |
|---|---|---|---|
| Ara Sınav | 1 | 1 | 1 |
| Final Sınav | 1 | 1 | 1 |
| Derse Katılım | 12 | 3 | 36 |
| Bireysel Çalışma | 10 | 3 | 30 |
| Ara Sınav İçin Bireysel Çalışma | 4 | 2 | 8 |
| Final Sınavı içiin Bireysel Çalışma | 6 | 3 | 18 |
| 94 |