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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

FOOD CHEMISTRY AND BIOCHEMISTRY COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GKP106 FOOD CHEMISTRY and BIOCHEMISTRY 2 3 3 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
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 -