|
|
|
Catalog Data :
|
GID 221E Food Chemistry I (3-0) 3
|
|
|
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.
|
|
Prerequisites:
|
None
|
|
Language:
|
English
|
|
Textbook:
|
Belitz,H.-D.
and W. Grosch. 1999. Food Chemistry. Translated by D. Hadziyev (English), Springer-Werlag,
Berlin, Germany.
Lecture
material
|
|
Reference Books:
|
Coultate, T.P. 1997. Food:
The Chemistry of its Components. 3rd Ed. Royal Society of
Chemistry, Cambridge,
UK.
DeMan, J.M. 1990.
Principles of Food Chemistry. 2nd Ed. Van Rostrand
Reinhold, NY.
Whistler, R.L. and J.N. BeMiller. 1997.
Carbohydrate Chemistry for Food Scientists. Eagan
Press, MN.
Pomeranz, Y. 1985. Functional Properties of Food
Components. Academic Press, Inc., FL.
|
|
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 and (3) students will gain the ability to work
in teams.
|
|
Topics :
|
|
|
|
week
|
|
Introduction
|
1
|
|
Water
Structure and importance of water in
foods
Water activity: Reaction rates in
relation to water activity
|
1
|
|
Carbohydrates
Structures and reactions of mono-, di-,
and oligosaccharides
Chemical reactions of carbohydrates,
Maillard reactions
Structures
and properties of polysachharides and its applications
Properties of non-starch polysachharides
and food applications
|
4
|
|
Lipids
Basic classification, chemical structures
and reactions of lipids
Behavior of water in food emulsions,
using stabilizers, emulsifiers in food formulations
Auto-oxidation reactions of lipids,
effects on deterioration of food quality, use of antioxidants
|
3
|
|
Proteins
Structure of amino acids, peptide bonds,
protein conformation structures and effects on biological properties
Denaturation of proteins, functional
properties of proteins in foods
|
2
|
|
Enzymes
Enzymatic activity, reaction and
substrate specificity of enzymes
Classification of enzymes and properties
of specific enzymes
|
2
|
|
Enzymatic Browning
Reactions
The reactions of polyphenol oxidase group
of enzymes
Inhibition of the activity of phenolic
enzymes: Relation to food quality
Vitamins
|
0,5
0,5
|
|
Class Schedule :
|
|
|
Classes are held in one
session per week; 3 class hours in one session.
|
|
Contribution of course to meeting the
professional component: This course contributes to the requirement
of departmental topics with a special emphasis on the chemistry of food
components related to the food quality.
|
|
Relation of
course to program objectives:
Strategies and Actions
|
Student Learning Outcomes
|
ABET
Criterion 3 (a-k) & FdE (l)
|
Program
Objectives
|
Assessment
Methods / Metrics
|
|
A textbook and reference books are assigned to the
students in the beginning of the semester.
Lectures are based on syllabus.
Lecture notes are provided.
|
Demonstrate a basic food chemistry knowledge.
Demonstrate an understanding of the importance of
chemical and biochemical reactions on the properties of food products during
processing.
|
a,
d, e, i, l
|
1
|
Instruments
G, J
|
|
Questions are given to the teams following reading
selected parts of articles or prepared from lecture material & reading
assignments during lecture hours.
|
Scale down information to what is important.
Learn how to learn in groups.
Articulate ideas clearly and concisely.
|
a, b,
d, g, l
|
1, 2,
3
|
Instruments
G, N
|
|
At the end of each week students are given reading
assignments for next week’s topics.
|
Demonstrate
ability to learn independently.
Take
new information and effectively integrate with previous knowledge.
|
a,
b, e, i, l
|
1,
4
|
Instruments
G, K
|
|
A seminar on effective presentation techniques is
given to the students to improve their oral presentations.
|
Students
will be familiar with basic presentation techniques.
|
i,
k
|
2
|
Instruments
G
|
|
Students are randomly formed in teams of 4 to 5 in
the beginning of semester.
|
Students
will demonstrate an ability to cooperate with others.
|
d,
f, g
|
2
|
Instruments
G
|
|
A term project in teams is given to review the
functions, reactions and possible interactions of ingredients & additives
in a given food product (Brand selection is up to the team).
|
Apply principles and
generalization already learned to new problems and situations.
Clarify task requirements
and expectations as needed.
|
c,
d, e, h, j, l
|
3,
4
|
Instruments
G
|
|
Team performance is evaluated based on oral
presentations and written reports.
|
Apply presentation tools
such as multimedia applications effectively.
Organize written materials
in a logical sequence.
|
g,
k
|
2
|
Instruments
G, N,
O
|
|
Individual performance of the project is evaluated
on the basis of team member grading for accountability.
|
Assess each others’
performance critically and accurately.
Demonstrate an ability to
read, speak and write in English.
|
f,
g, i, l
|
3, 4
|
Instruments
G, P
|
|
|
Typical
Evaluation:
Class discussions:
5%
Term project assignment:
5%
Quizzes (From
reading assignments): 5%
Midterm
Examinations: 45%
Final Examination:
40%
|
|
Prepared By
: Prof. Dr. Dilek Boyacıoğlu
|
|
Date : October
3, 2001
|
|
 |
