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: Please see Table B.4.a and b in section B.3 of this self-study report. 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   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