1. FIRST CYCLE - BACHELOR'S DEGREE
  2. FACULTY OF SCIENCE AND LETTERS
  3. CHEMISTRY DEPARTMENT
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
Print

COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
KIM 425FOOD CHEMISTRY2 + 07th Semester3,5

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective To understand the chemistry of substances in food and introduce the applications of chemistry to the food industry.
Course Content General introduction to foods, Proteins,Carbohydrates,Lipids,Calorific value of foods and their importance to life,Metabolic transformations, Vitamins,Vitamins and the distribution of the main molecules in food,Protection of animal and vegetable foods and their production, Chemistry of food technology and the importance of chemistry,Pre-concentration of food.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1will be able to learn content of nutrients.
2will be able to learn carbohydrates, lipids and proteins in nutrients.
3will be able to learn vitamins,enzymes, alcohols and minerals in foods.
4will be able to learn contaminats of food.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
LO 0014     3   5      
LO 0025                
LO 003  3       4      
LO 004  3   3          
Sub Total9 6   6   9      
Contribution20200020002000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14456
Hours for off-the-classroom study (Pre-study, practice)14114
Assignments144
Mid-terms166
Final examination11111
Total Work Load

ECTS Credit of the Course





91

3,5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2014-2015 Fall1HATİCE ARDAĞ AKDOĞAN


Print

Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
KIM 425 FOOD CHEMISTRY 2 + 0 1 Turkish 2014-2015 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
FEN A0312 %60
Goals To understand the chemistry of substances in food and introduce the applications of chemistry to the food industry.
Content General introduction to foods, Proteins,Carbohydrates,Lipids,Calorific value of foods and their importance to life,Metabolic transformations, Vitamins,Vitamins and the distribution of the main molecules in food,Protection of animal and vegetable foods and their production, Chemistry of food technology and the importance of chemistry,Pre-concentration of food.
Topics
WeeksTopics
1 General introduction to foods
2 General introduction to foods
3 Proteins
4 Proteins
5 Carbohydrates
6 Carbohydrates
7 Lipids
8 Lipids
9 Vitamins
10 Vitamins
11 Vitamins and the distribution of the main molecules in food
12 Protection of animal and vegetable foods and their production
13 Chemistry of food technology and the importance of chemistry,Pre-concentration of food
14 Final
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes