Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GT-220FOOD CHEMİSTRY-IICompulsory244
Level of Course Unit
First Cycle
Objectives of the Course
Having knowledge about chemical structure of food components, their importence, functions and use of these components in food industry
Name of Lecturer(s)
Dr. Öğr. Üyesi Rena Hüseyinoğlu
Learning Outcomes
1To gain knowledge of chemical structure of components found in foods.
2To gain knowledge on relationship between chemical and biochemical changes which occur during the production of food
3To gain knowledge on controlling of positive and negative changes which occur in food.
4To gain knowledge on legal regulations and moral rules which have to followed during the production of food
5To gain knowledge about chemical structure of vitamins, enzymes, alkaloits, alcohols and food additives.
6To gan knowledge about natural pigments and flavors found in foods.
Mode of Delivery
Face to Face
Prerequisites and co-requisities
General Chemistry, Organic Chemistry, Food Chemistry-1
Recommended Optional Programme Components
none
Course Contents
The chemical structure, reactions and changes which occur during the production of vitamins, enzymes, alcolhols, alcoloits, food additives and aroma ingredients
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Presencee of vitamins in foods, their chemical structure and properties.
2Water and oil soluble vitamins, Enrichment methods of foods with vitamins
3Presence of enzymes in foods, their chemical structure and generral properties
4İmpotant enzymes and their properties. Using of enzyme preparations in during production of food
5General properties of alcohols. The presence of ethyl alcohol in foods, different properties of ethyl alcohol and the presence of some other alcohols.
6Fermentation of alcohol (Ethanol).
7The presence of alcaloids in foods, chemical structure of alcaloids, some properties and important alkaloids
8Mid- term Exam
9Classification of food additives, rules in using food additives and important food additives in food industry.
10Definition of aroma ingredients, threshold value, effect of natural aroma ingredients, undesirable aromas (Aroma Problems).
11Aroma value, sensory analysis of Gaz Chromatography (GC) peaks, statistical analysis.
12Resources of toxicans in foods. Natural toxic substances produced by plants.
13Natural toxic substances pruduced by animals and toxicans produced by sea and freshwater animals. Poisonous honey and avidin.
14Food contaminants, general properties, toxic trace elements. Toxic components of microbiological origin. Mycotoxins.
15Definition of pesticides, Insecticides, herbicides and fungucides.. Veterinary medicines and feed additives.
16Final Exam
Recommended or Required Reading
Prof.Dr. Mehmet Demirci " Gıda Kimyası", Prof. Dr. Mustafa Tayar ve Prof. Dr. Recep Çıbık- "Gıda Kimyası"
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 Examination122
Final Examination122
Quiz414
Attending Lectures14114
Brain Storming2510
Individual Study for Mid term Examination6424
Individual Study for Final Examination10440
Performance6212
Homework6212
TOTAL WORKLOAD (hours)120
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
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LO2        
LO3        
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LO5        
LO6        
* 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