Back>>Appendix I - Departmental Course Syllabi  
GID318 Functional Properties of Food Components
 

Catalog Data :                       

GID 318 Functional Properties of Food Components (3-0) 3

 

The functional properties of water, carbohydrates, proteins, and lipids on shelf-life and product quality with particular emphasis on sensory properties such as appearance, flavor, texture and viscosity of various food commodities during food processing, engineering foods using additives.

Prerequisites:

GID 221E Food Chemistry I ( A minimum of FF grade)

Language:

Turkish

Textbook:

Pomeranz, Y. 1985. Functional Properties of Food Components of Foods.  Academic Press, Inc. NY.

Reference Books:

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

Related articles in journals of New Ingredients in Food Processing Biochemistry and Agriculture, Food Technology, Food Science, Food Ingredients, Food Engineering, and etc.

Course Objectives :

Students will apply basic food science knowledge to an understanding of the functional properties of food components in foods. Students will develop an understanding of the role of food components in food processing, in product formulations, and in modified food productions, during storage and preserving of foods.

Topics :

 

 

week

Water

1

     Water in flour, dough and bread

 

     Water in meat product

 

      Intermediate moisture foods

 

Carbohydrates: Starch

3

    Factors that govern starch gelatinization

 

    Food applications: Functions of starch in foods

 

    Modified starches and starch hydrolysates

 

    Industrial starch applications

 

Carbohydrates: Structural Polysaccharides, Pectins and Gums

2

    Cellulose and other cell wall components

 

    Plant extracts, Seaweed extracts, seed gums, microbial gums

 

    Corn sweeteners and wheat carbohydrates

 

    Sugars and cereal malts in bread making

 

Proteins

2

    Modification of  functional proteins

 

    Plant proteins

 

    Single cell proteins

 

Lipids

2

    Lipids in cereals and bread quality

 

    Modification of oils and fats

 

    Functions of fats and oils in food applications

 

Traditional foods

 

   Dairy ingredients

2

   Wheat flour components in bread making

 

   Malt and soybean products

 

Engineering Foods

2

   Additives

 

   Food emulsifiers and lecithin

 

   Pigments and aromas

 

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 technical electives of departmental topics.

Relation of course to program objectives: Please see Table B.4.b in section B.3 of this self-study report.

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.

Apply a basic knowledge of food science to understand the functional properties of food components in foods and in food product formulations.

 

a, c, e

1, 3

Instruments

G, J, K

Open-ended problems are given for class discussions and exams.

Scale down information to what is important.

Handle open-ended problems effectively.

b, e

1

Instruments

G, J

Each student is given a homework to be presented at the end of semester both oral and written format.

Demonstrate the ability to synthetise and integrate information and ideas.

Demonstrate responsibility for creating own learning opportunities.

Articulate ideas clearly.

Apply presentation tools such as multimedia applications when delivering oral/written presentation

a, b, e, g, i, j

2, 3

Instruments

G, L, O, N, P

Individual performance is evaluated on the basis of written examinations.

Demonstrate an understanding of the role of food components and their interrelations during designing, formulating, preserving, processing and storing food products.

Demonstrate the ability to learn individually.

a, i

1, 4

Instruments

G, J

Typical Evaluation:

Homework: 20%

Midterm examinations: 40%

Final examination: 40%

 

Prepared By: Ass. Prof. Dr. Beraat Özçelik, Prof. Dr. Dilek Boyacıoğlu

Date : March 13, 2002