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Week
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Topics
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Study Metarials
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1
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Defines the basic information about the chemistry of basic food ingredients and the effects of these ingredients on the physical and chemical properties of food.
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R1 sayfa 1-7
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2
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Functions of water in foods; Theories of hydrogen bonds, permanent dipole moment, dielectric constant, solvent effect; water activity and food stability; sorption isotherm curve, the role of water in physical and chemical reactions in foods
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R1 pages 9-24 and 31-35
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3
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Structure of carbohydrates, nomenclature, monosaccharides, some properties of carbohydrates
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R1 pages 47-60
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4
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Reactions of carbohydrates, oligosaccharides
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R1 pages 61-84
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5
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Polysaccharides and dietary fibers
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R1 pages 85-129
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6
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Building blocks and classification of oils: fatty acids-I
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R1 pages 136-162
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7
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Building blocks and classification of oils: fatty acids-II
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R1 pages 163-182
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8
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Degradation reactions in lipids with other constituents of oils other than fatty acids and other major reactions
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R1 pages 182-199
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9
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Classification, naming and structure of amino acids
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R1 pages 230-249
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10
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Peptides, structure of proteins; functional groups of proteins and interactions and bonds in these groups
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R1 pages 249-259
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11
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Classification of proteins, some physical, physicochemical and chemical properties
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R1 pages 263-270
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12
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Nutritional quality of proteins; Principles and applications of analytical methods used in protein and amino acid analysis and functional properties of proteins
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R1 pages 274-315
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13
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Enzyme structure and properties, enzymes in foods and used in food production, Toxic components formed during heat treatment.
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R1 pages 331-344 R1 pages 386-393 R2 slayt 1-14
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14
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Project presentations
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Prerequisites
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-
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Language of Instruction
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Turkish
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Responsible
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Prof.Dr.Baran ÖNAL ULUSOY
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Instructors
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1-)10844 10844 10844
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Assistants
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-
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Resources
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R1. Saldamlı,İ (editör). (2014). Gıda Kimyası, Hacettepe Üniversitesi Yayınları, Ankara, 200 s.
R2. Ders notu slaytları
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Supplementary Book
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SR1. Srinivasan, D., Parkin, L. K. (2017) Fennema`s food chemistry, CRC Press, New York, 1089s.
SR2. Zeece, M. (2020) Introduction to the Chemistry of Food, Academic Press, Cambridge, 419s.
SR3. Rahman, M. S. (editor). (2007) Handbook of food preservation, Marcel Dekker Inc., New York, 1088 s.
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Goals
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The aim of the course is to teach the basic information about water, carbohydrates, proteins and lipids which are among the food components, their structures, their properties and analysis methods
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Content
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Classification of water in food, carbohydrates, lipids and proteins in foods and their functions
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Program Learning Outcomes |
Level of Contribution |
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1
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Selecting and using the publications, books and methods necessary for scientific research.
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4
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2
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Effective a foreign language eto follow the international literature on field.
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-
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3
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Ability to design experiments, conduct experiments, analyze and interpret the results of experiments.
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5
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4
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Ability to identify, define and solve engineering problems
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3
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5
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Ability to contact research independently or as a member of a team.
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2
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6
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To be able to transfer the knowledge in the field by using the necessary techniques and devices in the field of Food Engineering.
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-
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7
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Using scientific methods in the field of Food Engineering,an ability to acquiring interdisciplinary knowledge, analyzing and synthesizing this knowledge and using it with a sense of scientific, social and ethical responsibility.
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-
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8
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To learn the basic current information about the field and to present an opinion about the innovations that will provide improvement in this field.
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-
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9
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Define and formulate problems releated to the field, develop methods to solve and apply innovative methods in solutions.
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4
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10
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Knowing the social, enviromental, health,safety legal aspects of engineering practices,project management and
business life practices and being aware of the constrains they impose on engineering practices.
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3
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11
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Observing social, scientific and ethicalvaluesin the stages of data collection, interperetation, annoucement and in all professional activities.
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-
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