COURSE SYLLABUS

FOOD CHEMISTRY-2

1	Course Title:	FOOD CHEMISTRY-2
2	Course Code:	GMD2204
3	Type of Course:	Compulsory
4	Level of Course:	First Cycle
5	Year of Study:	2
6	Semester:	4
7	ECTS Credits Allocated:	4
8	Theoretical (hour/week):	2
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. Ö.UTKU ÇOPUR
16	Course Lecturers:	Doç. Dr. Canan Ece TAMER
17	Contactinformation of the Course Coordinator:	Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/Bursa Tel: 0224 2941491 Fax: 0224 2941402 e-posta: ucopur@uludag.edu.tr
18	Website:
19	Objective of the Course:	The aim of this course is to give information about food components, to teach chemical and biochemical changes that take place during processing and storage and to explain some reactions which are fundamental subjects of food chemistry. Another aim of this course is to target to get educated students with given information about food chemistry, which is a main area of food engineering.
20	Contribution of the Course to Professional Development

Learning Outcomes:

1	The students will be able to learn the chemical, physical and functional properties of food components.;
2	The students will be able to learn structure and properties of enzymes and their use in food industry.;
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 properties of the food toxicants.;
5	The students will be able to learn principles of chemical and biochemical changes that take place during processing and storage.;

22	Course Content:

Week	Theoretical	Practical
1	Food Colorants (Chlorophyl, Carotenoids, Betalains, Anthocyanins), Chemistry and General Properties of Taste and Odor Compounds
2	Electronic Nose and Tongue Systems
3	Enzymes: General Structures, Factors Affecting Enzyme Activity (Temperature, pH, Enzyme Concentrations). Enzyme Inhibitors
4	Enzymatic Browning Reactions and Control of Enzymatic Browning
5	Phenolic Compouns in Foods. Phenolic Acids. Flavonoids (Anthocyanidins, Flavons- Flavonols)
6	Flavanons, Cathecins, Leucoanthocyanidins, Proanthocyanidins
7	Phytochemicals and Their Health Effects
8	Overall Evaluation of the Subjects
9	Toxicants in Foods. Mycotoxins (Aflatoxins, Ochratoxins, Trichotecenes, Zearalenon)
10	Toxicants in Foods. Protease Inhibitors, Phytohaemagglutinins, Lectins, Lathyrogens, Linatin, Avidine, Favizm, Goitrogens, Cyanogens, Saponins, Solanine, Gossypol, Antivitamin Factors
11	Toxicants in Foods, Nitrates, Erusic Acid, Biogen amines, Pyrrolizidine Alkaloids, Dioxins, Shellfish Toxicants (Saxitoxin, Ciguatera, Scombrotoxin, Tetrodotoxin)
12	Important Biochemical Reactions in Foods
13	Glycolysis and Fermentation (Alcohol and Lactic Acid Fermentations)
14	Krebs Circle

23	Textbooks, References and/or Other Materials:	Tamer, C.E. 2009. Gıda Kimyası II (unpublished lecture notes). DeMan, J.M. 1990. Principles of Food Chemistry. 2nd Ed. Van Rostrand Reinhold, NY. 520 p. Silorski Z.E. 2002. Chemical and functional properties of food components. 2nd ed. Boca Raton : CRC Press, 367 p. Belitz, H.D., W. Grosch, P. Schieberle. 2004. Food chemistry. 3rd ed. Berlin Springer. XLIV. 1070 p. Saldamlı, İ. 2007. Gıda Kimyası. Hacettepe Üniv. Yayın. 587 s. Tucker, G.S. 2008. Food biodeterioration and preservation. Blackwell Pub. 264 p. Gilbert, J., H.Z. Senyuva. 2008. Bioactive compounds in foods Oxford : Blackwell Publishing, 409 p. Bilişli, A. 2009. Gıda Kimyası. Sidas. Çanakkale, 355 s. Demirci, M. 2010. Gıda Kimyası, Kelebek Matbaacılık Tic. San. Ltd. Şti.İstanbul. 292 s.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	40
Quiz	0	0
Homeworks, Performances	0	0
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
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