Back>>Appendix I - Departmental Course Syllabi  
GID232 Food Chemistry II
 

Catalog Data :                       

GID 232 Food Chemistry II (3-0) 3

 

Food constituents other than carbohydrates, proteins, fats, vitamins, enzymes; food additives and food contaminants; their significance for food quality and safety; relevant toxicological concepts (LD50, NOEL, ADI, MAC, etc.)

Prerequisites:

None

Language:

Turkish

Textbook:

Belitz,H.-D. and W. Grosch. 1999. Food Chemistry.  Translated by D. Hadziyev (English), Springer-Werlag, Berlin, Germany.

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.

Course Objectives :

To educate students on food components other than the nutrient groups; provide students with basic information on properties of chemicals used as food additives and those found in foods as food contaminants, significance of both groups from food safety and food quality aspects, with emphasis on relevant toxicological concepts; improve the student’s written and oral communication skills through the homework assignment.

Lecture Topics :

week

Last group of nutrients:  Inorganics in foods

1

Classification of other food components; food contaminants, and related toxicological concepts; environmental toxic chemicals in foods, heavy metals and radionucleides

1

Contaminants from agricultural practices: Pesticides ,  veterinary drugs, antibiotics and hormones in foods

1

Metabolites of Microorganisms: Bacterial and mould toxins

1

Natural food contaminants and toxic chemicals formed during food processing

1

Food additives and processing aids: relevant concepts and classification;

Additives to extend shelf-life of foods: antioxidants and  preservatives 

2

Additives for modifying sensory quality of foods: food colors, aromas and flavor enhancers

1

Additives for modifying food texture: emulsifiers, thickeners, food colloids

2

Additives for modifying nutritional quality: sugar and fat replacers for calorie reduction, chemicals used for food fortification and enrichment.

1

Student presentations on selected relevant  issues

2

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.

Relation of course to program objectives: Please see Table B.4.a and b in section B.3 of this self-study report. This course emphasizes the significance of food additives and food contaminants and their relations to the food safety and food quality aspects.  This course ensures to cover the remaining topics of GID 221E.

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 students in the beginning of the semester

Lectures are based on syllabus

Develop an awareness of the importance of the role of food components in food processing and in product formulations.

Understand the significance of contaminants in foods during manufacturing from harvest to the consumer point.

Gain the awareness of the importance of the role of food additives in food processing and in product formulation..

a, c, e, h, l

1, 3

Instruments

G, J

Open-ended problems are given for exams

Be encouraged for understanding of a lifelong learning.

Recognize the inter relationships among problems and issues.

e, h, i

2,4

Instruments

G, J

 

Each student is expected to prepare a term paper topic to be presented both in oral and written format at the end of the semester.

Demonstrate the ability to synthesize and integrate information and ideas.

Organize information into meaningful categories.

Scale down information to what is important.

Improve their ability to plan and deliver oral presentations effectively and also to articulate ideas clearly and concisely.

Demonstrate responsibility for creating own learning opportunities.

Demonstrate an ability to read in English as well.

a, b, e, g, h, i, j, k, l

1, 2, 4

Instruments

G,K,N,O

Typical Evaluation:

Homework: 20%

Midterm Examinations: 30%

Final Examination: 50%

 

Prepared By : Prof. Dr. Artemis Karaali

Date : February 8, 2001