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3D STEREOCHEMISTRY IN CULINARY COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GSY429 3D STEREOCHEMISTRY IN CULINARY 5 3 3 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 - Introduction to Stereochemistry and its importance Theoretical, class discussion
2 - Optical isomerism Theoretical, class discussion
3 - Chirality and Carbon atom Theoretical, class discussion
4 - Optical isomers and food science Theoretical, class discussion
5 - Enantiomers Theoretical, class discussion
6 - Enantiomers in foods Theoretical, class discussion
7 - Optical activity and food quality control Theoretical, class discussion
8 - MID-TERM EXAM -
9 - Effect of stereochemistry on organoleptic properties of foods Theoretical, class discussion
10 - Taste Theoretical, class discussion
11 - Smell Theoretical, class discussion
12 - Toxic effect Theoretical, class discussion
13 - Is it natural or generic? Theoretical, class discussion
14 - Homework presentation Class discussion
15 - Homework presentation Class discussion
16 - FINAL EXAM -
17 - FINAL EXAM -