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GDM2004 / FOOD CHEMISTRY
GENERAL INFORMATION ABOUT THE COURSE
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Semester
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Course Title
Theoretical
Practical
ECTS
Turkish Name of the Course
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Course Objective
The objective of the course is to teach the basic knowledge about food components, water and water activity, structure and properties of amino acids and proteins, classification and chemical composition of lipids, configuration of sugars, mono-, oligo- and polysaccharides, vitamins, minerals and general properties of food additives, as well as the functional properties of food components.
Brief Content of the Course
Constituents of foods, water and water activity, configuration and classification of sugars, mono, oligo and polysaccharides, structure and properties of amino acids and proteins, classification and chemical composition of lipids, vitamins, minerals and trace elements in foods, general aspects of food additives, enzymes, natural toxics substances and contaminants, phenolic substances and natural colorants, natural food flavors, Maillard reactions, enzymatic browning, hydrolysis and oxidation of lipids, loss of vitamins, degradation pigments and functional properties of food components.
Prerequisites
Course Objectives
Course Objectives
1
To give information on chemistry of food components
2
To teach enzymatic and non-enzymatic reaction occurring in foods
3
To give information on enzymes, natural toxic, natural food flavors and natural colorants compounds
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Course Category
Course Category
Percentage
Mathematics and Basic Sciences
Basic Vocational Courses
Expertise /Field Courses