COURSE SYLLABUS

ADVANCED FOOD CHEMISTRY

1	Course Title:	ADVANCED FOOD CHEMISTRY
2	Course Code:	GMB6014
3	Type of Course:	Optional
4	Level of Course:	Third Cycle
5	Year of Study:	2
6	Semester:	4
7	ECTS Credits Allocated:	6
8	Theoretical (hour/week):	3
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	0
11	Prerequisites:
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. CANAN ECE TAMER
16	Course Lecturers:
17	Contactinformation of the Course Coordinator:	Bursa Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/Bursa Tel: 0224 2941501 Fax: 0224 2941402 etamer@uludag.edu.tr
18	Website:
19	Objective of the Course:	The aim of the course is to teach food components like water, carbohydrates, proteins, lipids, vitamins, minerals, phenolics, pigments, aromatic compounds, enzymes, toxic compounds naturally found in foods. Also their reactions and alteration of them during processing are explained.
20	Contribution of the Course to Professional Development	Students taking the course will learn in detail the structures of the main components of foods, the reactions they participate in and the changes that occur during food processing.

Learning Outcomes:

1	The students will be able to have knowledge about the composition of foods in details.;
2	The students will be able to gain the ability to interpret and analyze chemical reactions in the process starting from raw materials to the final product.;
3	The students will be able to learn the effects of food processing methods on the food components.;
4	The students will be able to learn the chemical, physical and functional properties of food constituents.;
5	The students will be able to learn the principles of chemical and biochemical changes that take place with food components during processing and storage.;
6	The students will be able to have knowledge about the properties of the food aditives.;
7	The students will be able to have knowledge about the properties of food contaminants.;

22	Course Content:

Week	Theoretical	Practical
1	Composition of foods
2	Structure of carbohydrates and their functions
3	Structure of proteins and their functions
4	Structure of lipids and their functions
5	Vitamins and their functions
6	Minerals and their functions
7	Main types of enzymes and enzymatic reactions in foods, and their kinetics
8	Nonnutritive components of foods, probiotics, prebiotics
9	Food additives
10	Phenolic compounds
11	Pigments and their functions
12	Toxic compounds and contaminants
13	Natural aromatic compounds in food
14	Student assignment presentation

23	Textbooks, References and/or Other Materials:	Deman, J.M. 1980. Principles of Food Chemistry. Avi PublishingCo. Westport Connecticut. Demirci, M. 1999. Gıda Kimyası. Tekirdağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü. Kayahan, M. 2003. Yağ Kimyası. ODTÜ Yayıncılık, Ankara. Saldamlı, İ. 2007. Gıda Kimyası. Hacettepe Üniversitesi Basımevi, Ankara. Bilişli A. 2009. Gıda Kimyası. Sidas Medya. Çanakkale. 355 s Altuğ, T., (Editör), 2009. Gıda katkı maddeleri. Sidas Medya. 3. Baskı. İzmir. 268s. Altuğ, T. 2002. Introduction to Toxicology and Food. CRC Press. Florida. 168s. S.Ötleş (Editör). 2012. Methods of Analysis of Food Components and Additives. CRC Taylor & Francis Group, Second Edition, Boca Raton, pp. 519
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	0	0
Quiz	0	0
Homeworks, Performances	1	40
Final Exam	1	60
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course	For evaluation, a final exam is held together with homework and relative evaluation is applied.
Information

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High