1. FIRST CYCLE - BACHELOR'S DEGREE
  2. FACULTY OF ENGINEERING
  3. FOOD ENGINEERING DEPARTMENT
  4. 250 Food Engineering (Evening Classes)
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FENG 424CHEMICAL CHANGES IN FOODS DURING PROCESSING3 + 08th Semester4

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective The objective of this course is to provide students enough knowledge on the chemical changes in foods during processing, specifically thermal processing. .
Course Content Chemistry of reactive oxygen species, mechanism of fatty acid autoxidation, thermal decomposition of lipids, antioxidants, mechanism of oxidoreductases in foods, chemical reactions of proteins, chemistry of nonenzymatic browning (the Maillard reaction), changes in starches during food processing, changes in pectin and cellulose during processing, chemical changes of vitamins during processing, and chemical changes in natural food pigments. .
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1To learn about reactions that may occur during the processing of foods
2To classify reactions that are either desirable or undesirable, and to have the ability and to predict their end-products
3Increasing the knowledge and skills in the field of food chemistry

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 0013    3   2  2
LO 002   4  2   4  
LO 0031    2   3   
Sub Total4  4 52  54 2
Contribution1001021002101

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)10330
Mid-terms11414
Final examination11818
Total Work Load

ECTS Credit of the Course





104

4
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2019-2020 Spring2HALUK ERGEZER
Details 2018-2019 Spring2HALUK ERGEZER


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FENG 424 CHEMICAL CHANGES IN FOODS DURING PROCESSING 3 + 0 2 Turkish 2019-2020 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Assoc. Prof. Dr. HALUK ERGEZER hergezer@pau.edu.tr MUH A0334 %70
Goals The objective of this course is to provide students enough knowledge on the chemical changes in foods during processing, specifically thermal processing. .
Content Chemistry of reactive oxygen species, mechanism of fatty acid autoxidation, thermal decomposition of lipids, antioxidants, mechanism of oxidoreductases in foods, chemical reactions of proteins, chemistry of nonenzymatic browning (the Maillard reaction), changes in starches during food processing, changes in pectin and cellulose during processing, chemical changes of vitamins during processing, and chemical changes in natural food pigments. .
Topics
WeeksTopics
1 Introduction and overwiev
2 Chemistry of reactive oxygen species
3 mechanism of fatty acid autoxidation
4 thermal decomposition of lipids
5 antioxidants
6 mechanism of oxidoreductases in foods
7 chemical reactions of protein
8 Maillard reactions
9 midterm exam
10 chemical reactions of carbohydrates
11 chemical changes in vitamins
12 chemical changes in natural food pigments.
13 reactions of enzymes
14 summarry of lecture
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes