TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	2
SEMESTER	Third Term (Fall)
NUMBER OF ECTS CREDITS ALLOCATED	4
NAME OF LECTURER(S)	Associate Professor Esen Yeşil
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Get basic knowledge about nutrients. 2) Learn the properties of water and solutions. 3) Learn the compositions of macronutrients. 4) Learn the compositions of micronutrients. 5) Carry out lab experimentations and discuss them. 6) Understand the chemical and physical reactions in the properties of foods
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	This course aims to teach students the relationship of food components in the processing, quality and stability of food, give them an understanding of the chemical changes that take place in foods during processing and storage
COURSE CONTENTS	WEEK TOPICS 1st Week Introduction to Food Chemistry Course 2nd Week Water: Structure and Characteristics 3rd Week Solutions 4th Week Carbohydrates 5th Week Carbohydrates 6th Week Proteins 7th Week Proteins 8th Week Midterm I 9th Week Lipids 10th Week Vitamins 11th Week Minerals enzymes 12th Week Pigments/Flavor and Flavoring Elements 13th Week Midterm II 14th Week An overview
RECOMENDED OR REQUIRED READING	1)Fennema OR (Ed.). Food Chemistry. Thirth Edition, Marcel Dekker Inc., 1996. 2)James C.S. Analytical Chemistry of Food. Aspen Publisher Inc., Maryland, 1999. 3)Mc Williams M. Foods, Experimental Perspectives. Fourth edition, Prentice Hall, New Jersey, 2001. 4)Gaman P.M., Sherrington K.B. The Science of Food. Fourth Edition, Butter-Heinemann, Oxford, 2000. 5)Miller D.D. Food Chemistry: A Laboratory Manual. John Wiley and Sons Inc. New York, 1998. 6)Christen G.L. Scott Smith J (Eds). Food Chemistry: Principles and Applications, Science Technology System (sTs). West Sacromento, California, 2000. 7)Coultate T.P. Food: The Chemistry of Its Compenents. The Royal Society of Chemistry, 1995.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Experiment,Practice
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 2 30 Assignment 5 20 Quiz 4 10 Total(%) 60 Contribution of In-term Studies to Overall Grade(%) 60 Contribution of Final Examination to Overall Grade(%) 40 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 2 2 4 Preparation for Quiz 4 1 4 Individual or group work Preparation for Final exam 7 3 21 Course hours 14 3 42 Preparation for Midterm exam 2 10 20 Laboratory (including preparation) 10 2 20 Final exam 2 1 2 Homework 5 2 10 Total Workload 123 Total Workload / 30 4,1 ECTS Credits of the Course 4
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No