GIDA KİMYASI VE BİYOKİMYASI DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
GKP106	GIDA KİMYASI VE BİYOKİMYASI	2	3	3	5

DERS BİLGİLERİ
Dersin Öğretim Dili :	Türkçe
Dersin Düzeyi	ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Assist.Prof. NEGİN AZARABADİ
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	The aim of this course is; To have knowledge about food ingredients and to establish the relationship between chemical and biochemical changes that occur during the production of food and food production.
İçerik:	The chemistry and reactions of macro (water, carbohydrates, proteins, lipids) and micro (vitamins, minerals, pigments, taste and fragrance substances, organic acids) building blocks in foods and the effects of changes in these components on food

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Knows the chemical structure, classification and properties of macro and micro components in foods.
Learns and interprets the chemical and biochemical changes that occur during the processing and production of foods.
Knows the control mechanism of positive or negative changes in foods.
Knows the usage areas of enzymes in food industry.
Knows the natural flavor and color compounds in foods.
Knows the structure of minerals and vitamins in foods and their usage in industry for enrichment.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Literature research	Introduction to food chemistry and biochemistry; main components in foods, nutrition and food relationship, cell, nutrition and cell relationship	Lecture, Question and Answer
2	Literature research	Water; molecular structure, functions of water in foods, the role of water in physical and chemical reactions	Lecture, Question and Answer
3	Literature research	Carbohydrate; chemical structure, classification and nomenclature	Lecture, Question and Answer
4	Literature research	Carbohydrate; optical rotation and mutation, hydrolysis, water solubility, sweetness, caramelization, fermentation, gelation	Lecture, Question and Answer
5	Literature research	Lipids; chemical structure, classification, nomenclature, properties	Lecture, Question and Answer
6	Literature research	Proteins; chemical structure, conformation, classification, properties	Lecture, Question and Answer
7	Literature research	Bioactive compounds and natural color substances; Phenolics, Falavonoids, Anthocyanins, Isoflavonoids	Lecture, Question and Answer
8	-	MID-TERM EXAM	-
9	Literature research	Vitamins; fat and water soluble vitamins, chemical structure	Lecture, Question and Answer
10	Literature research	Vitamins; properties, chemical reactions and degradation during production or storage	Lecture, Question and Answer
11	Literature research	Mineral Substances; importance and features in nutrition	Lecture, Question and Answer
12	Literature research	Enzymes; chemical structure, properties, usage areas in food industry	Lecture, Question and Answer
13	Literature research	Flavor compounds; definition, sources containing natural flavors, flavors formed during food processing, use of flavorings in food production	Lecture, Question and Answer
14	Literature research	Additives, natural toxic substances and contaminants	Lecture, Question and Answer
15	-	An overview	Question and Answer
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Demirci, M. (2019). Gıda kimyası. Kutupyıldızı yayınları
Saldam, İ. (2005). Gıda kimyası. Hacettepe Üniversitesi Yayınları
Gökalp, H.Y., Nas, S., ve Certel, M. (2002). Biyokimya-I''temel yapılar ve kavramlar''. Pamukkaale Üniversitesi Yayınları
Zeece, M. (2020). Introduction to the chemistry of food. Academic Press

ÖLÇME VE DEĞERLENDİRME
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi	Etkinlik Sayısı	Katkı Yüzdesi	Açıklama

(0) Etkisiz	(1) En Düşük	(2) Düşük	(3) Orta	(4) İyi	(5) Çok İyi
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	It determines the risk by understanding the food regulations and legislation conditions.			2
2	Analyze the characteristic properties of food components.					4
3	They can take samples effectively, collect data through experimentation and analysis.	0
4	Performs microbiological analysis of foods.	0
5	Gains the ability to interpret and evaluate the data obtained.			2
6	They determine the quality control and quality criteria of the products produced in accordance with the technology and preservation techniques in the food field.					4

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Uses basic technical knowledge in basic mathematics and science subjects.	0
2	Has knowledge about food products and ingredients and uses this information in food processing.						5
3	Uses knowledge by doing research with different and up-to-date techniques in the field of food.			2
4	In the field of food, it adopts professional ethics and general moral values.						5
5	Uses food-related microbiological terms.	0
6	Gain knowledge of technology and preservation techniques in the field of food.				3

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	They produce original ideas that can respond to the demands and developments of the food industry and take part in R&D studies.		1
2	They take responsibility in the fields of production and/or R&D in the food industry.	0
3	They use information resources related to food safety and production technologies.				3

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	They take the responsibility of determining their compliance with the relevant legislation by carrying out the prescribed controls and analyzes on foodstuffs and substances and materials in contact with food.	0
2	Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.	0
3	Uses basic devices and related technologies related to the field in food laboratories.	0

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.	0
2	They take part in food hygiene practices.	0
3	She/He takes part in teamwork or works individually within her responsibilities.					4

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	It is aware of the necessity of lifelong learning.						5
2	Maintains, develops and uses professional and academic developments in the field by renewing herself/himself						5

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can prepare presentations by using information technologies effectively.				3
2	Uses visual, written and verbal communication effectively.				3
3	Have foreign language knowledge to follow current studies related to the field.	0
4	Uses information and communication technologies at the basic level required by the field.		1
5	She/He can take part in team work related to her field.					4

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	May take responsibility for observing professional ethics in the field.						5
2	They can take part in the production and quality determination of various food products.						5
3	May have competency in the evaluation of food hygiene and sanitation.	0
4	They can take part in the follow-up and implementation of food legislation.			2

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
Öğrenme-Öğretme Etkinlikleri İş Yükü
Öğrenme-Öğretme Etkinlikleri	Etkinlik(hafta sayısı)	Süresi(saat sayısı)	Toplam İş Yükü
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	13	3	39
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	14	3	42
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	1	1
Short Exam	1	1	1
Preparation for the Short Exam	0	0	0
TOTAL	45	0	127