GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
FOOD CHEMISTRY/BM190E
Course Title: FOOD CHEMISTRY
Credits 2 ECTS 3
Semester 2 Compulsory/Elective Elective
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Head of Computer Engineering Department
 -- WEB SITE(S) OF LECTURER(S)
  ceng.gazi.edu.tr
 -- EMAIL(S) OF LECTURER(S)
  bmbb@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
Gain the skills to perform basic qualitative / quantitative food analyses, be able to communicate the information and results of analyses in written a
Understand the chemical and physical reactions that influence food quality and comprehend the principles of basic food analyses,
Students will have sufficient knowledge of food chemistry to control reactions in foods,
Learn the knowledge of chemical and physical reactions that influence food quality, give practical training in the laboratory to form the background i
To teach the composition and properties of foods with the chemical changes it undergoes during production to consumption period (handling, processing
To teach the composition and properties of foods with the chemical changes it undergoes during production to consumption period (handling, processing
To teach the composition and properties of foods with the chemical changes it undergoes during production to consumption period (handling, processing
To teach the composition and properties of foods with the chemical changes it undergoes during production to consumption period (handling, processing
To teach the composition and properties of foods with the chemical changes it undergoes during production to consumption period (handling, processing
To teach the composition and properties of foods with the chemical changes it undergoes during production to consumption period (handling, processing
 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face
 -- PREREQUISITES AND CO-REQUISITES
  There is no prerequisite or co-requisite for this course.
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  There is no recommended optional programme component for this course.
 --COURSE CONTENT
1. Week  Solutions and colloid systems
2. Week  Structure of carbohydrate
3. Week  Classification and properties of carbohydrates
4. Week  Structure of proteins
5. Week  Classification and properties of proteins
6. Week  Structure of lipids
7. Week  Classification and properties of lipids
8. Week  Qualitative and quantitative tests
9. Week  MID-TERM EXAM
10. Week  Structure and classification of enzyme
11. Week  Factors affecting enzyme activity
12. Week  The presence of enzymes in foods and uses in food industry
13. Week  Features and functions of the pigments in foods
14. Week  Features and functions of the items found in foods taste and smell
15. Week  Rewiev of course
16. Week  FINAL EXAM
 -- RECOMMENDED OR REQUIRED READING
  Lecture Notes
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Question & Answer
 -- WORK PLACEMENT(S)
  Not Applicable
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
60
 Assignment
5
0
 Exercises
0
0
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Contribution of In-term Studies to Overall Grade  
60
 Contribution of Final Examination to Overall Grade  
40
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
15
3
45
 Practising Hours of Course Per Week
0
 Reading
10
2
20
 Searching in Internet and Library
10
1
10
 Designing and Applying Materials
0
 Preparing Reports
0
 Preparing Presentation
0
 Presentation
0
 Mid-Term and Studying for Mid-Term
1
5
5
 Final and Studying for Final
1
6
6
 Other
0
 TOTAL WORKLOAD: 
86
 TOTAL WORKLOAD / 25: 
3.44
 ECTS: 
3
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1Has necessary theoretical and practical knowledge in mathematics, life sciences, computation and computer engineering fieldsX
2Defines engineering problems, comes up with feasible analytical approaches for the solution, selects and applies appropriate modeling methods and ICT techniquesX
3Has the ability of surveying the literature, gathering data, setting up and doing experiments, analyzing the results towards the solution of an engineering problemX
4Has the ability of designing and evaluating the system (which is the outcome of a solved problem) under real life requirements and constraintsX
5To realize the system design, applies efficient project management by ensuring careful resource and process planningX
6In multidisciplinary and disciplinary projects, works efficiently as a result oriented team leader or playerX
7Uses required ICT technologies and at least one computer software at the Advanced Level of European Computer Driving LicenseX
8Has the ability of communicating in English and Turkish, uses both languages to follow technological advancement in his area and to prepare technical documentsX
9Acknowledges the necessity of lifelong learning, hence has the ability of keeping himself updated and following the advancement in science and technologyX
10Has the awareness of ethical and professional responsibilities, has the knowledge of ICT Law Principles and applies them in his professional workX
11Considers the institutional, social and environmental effects of ICT applications and has the awareness of ethical rules in these areasX