Course Details

Course Information

Semester	Course Unit Code	Course Unit Title	T+P+L	Credit	Number of ECTS Credits	Last Updated Date
3	AMN580	ADVANCED FOOD CHEMISTRY	3+0+0	3	7,5	13.05.2025

Course Details

Language of Instruction	English
Level of Course Unit	Master's Degree
Department / Program	ADVANCED MATERIALS AND NANOTECHNOLOGY
Type of Program	Formal Education
Type of Course Unit	Elective
Course Delivery Method	Face To Face
Objectives of the Course	Introducing the relationship between chemistry of main food components (water, carbohydrate, lipid, and protein) and the changes occur in food processing Introducing the fundamental chemical changes during processing and storage and concepts behind the functionality of food materials Comprehending the chemical interactions and reactions of food components and their effect on sensory, nutritional, and functional properties of foods Distinguishing the effects of processing conditions on the sensory, nutritive and functional properties of foods
Course Content	This course covers an overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. This course will also provide deep information on the relationship between the chemical structure of the food components and the reactions occurring in food in those stages
Course Methods and Techniques
Prerequisites and co-requisities	None
Course Coordinator	None
Name of Lecturers	Associate Prof.Dr. Kevser Kahraman
Assistants	None
Work Placement(s)	No

Recommended or Required Reading

Resources

Fennema's Food Chemistry, Ed. Srinivasan Damodaran & Kirk L. Parkin, CRC Press

Course Category

Mathematics and Basic Sciences	%25
Engineering	%25
Engineering Design	%25
Field	%25

Planned Learning Activities and Teaching Methods

Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria

In-Term Studies	Quantity	Percentage
Yarıl yılSonu Sınavı/Dönem Projesinin Başarı Notuna Katkısı	1	% 30
Quiz/Küçük Sınav	8	% 25
Ödev	6	% 25
Final examination	4	% 20
Total	19	% 100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration	Total Work Load
Araştırma Ödevi	14	5	70
Ev Ödevi	5	10	50
Sunum	7	3	21
Yüz Yüze Ders	14	3	42
Ders Dışı Ara Sınav	1	15	15
Final Sınavı	1	20	20
Total Work Load			Number of ECTS Credits 7,5 218

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:

No	Learning Outcomes
1	Explain the causes of the major changes in color, flavor, texture and nutritive value during food processing, handling and storage
2	Classify the structure of food components and explain the relationship of the structure and function with respect to food quality, nutrition, safety, processing, etc.
3	Gıda sistemlerindeki kimyasal değişimler ile sıcaklık, pH, iyonik özellik ve güç, bağlanma, ışık vb. gibi çevresel faktörler arasındaki ilişkiyi açıklayarak gıda sistemlerinin kimyasal ve biyokimyasal bozulmasını en aza indirmek
4	Demonstrate written and oral communication skills to effectively communicate scientific ideas related to food chemistry
5	Discuss how chemical reactions both in-food and in-process affect the in-body functioning of foods

Weekly Detailed Course Contents

Week	Topics	Study Materials	Materials
1	Introduction to Advanced Food Chemistry
2	Water and Its Functional Role in Foods
3	Carbohydrates – Structure and Function
4	Maillard Reaction and Caramelization
5	Proteins
6	Enzymes in Food Systems
7	Lipids – Structure and Oxidation
8	Midterm Exam & Project Proposal Submission
9	Vitamins and Minerals in Food Chemistry
10	Food Additives and Preservatives
11	Flavor compouns
12	Food Colorants and Pigments
13	Novel Processing Techniques and Their Chemical Impact

Contribution of Learning Outcomes to Programme Outcomes

Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant

https://sis.agu.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=77263&lang=en