FOOD CHEMISTRY AND BIOCHEMISTRY PROGRAMME COURSE DESCRIPTION

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

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. NEGİN AZARABADİ
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	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.
Contents of the Course Unit:	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

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
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.

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	-

SOURCE MATERIALS & RECOMMENDED READING
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

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
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