Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GT-207FOOD CHEMISTRYCompulsory234
Level of Course Unit
First Cycle
Objectives of the Course
Chemical composition of food ingredients and food borne substances in food processing and health issues of these components with associated learning and is aimed.
Name of Lecturer(s)
.Dr. Öğr. Üyesi Rena Hüseyinoğlu
Learning Outcomes
1A knowledge of basic food components and chemical structures
2Relate the chemical properties of food components in food processing
3Relate the chemical properties of food components of human health
4general information about the chemical properties of the food additive
5Recognition of flavorings and chemical properties
6To gain basic knowledge about food contaminants
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Composition of foods, carbohydrates, lipids, proteins, water, mineral substances, vitamins, enzymes, alcohols, alkaloids, food additives, flavoring agents, food contaminants
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Lecture and presentation issues
2The composition of foods
3carbonhydrates
4lipits
5proteins
6water
7minerals
8exam
9enzymes
10alcohols
11alcaloids
12food additives
13flavorings
14food contaminations
15vitamines
16final exam
Recommended or Required Reading
TEXTBOOK: Food Chemistry. Prof. Dr. Mehmet Demirci. COURSE TOOLS: General classrooms, equipment, projection
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Makeup Examination111
Attending Lectures14342
Individual Study for Mid term Examination339
Individual Study for Final Examination4416
Homework14456
TOTAL WORKLOAD (hours)126
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
LO1 4      
LO2 3      
LO3 3      
LO4 3      
LO5 2      
LO6 3      
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Giresun University, Giresun / TURKEY • Tel  (pbx): +90 454 310 10 00 • e-mail: halklailiskiler@giresun.edu.tr