To explain the factors effecting food spoilage and several deterioration types for specific food groups by giving the basic information to food science.
Course Content
This course contains; Explanation of course outcomes and assessment methods, introduction to food science,pH, water activity, carbohydrates, chemical reactions of carbohydrates,Lipids, lipid deteriorations ,Proteins, chemical structure and deteriorations,Phenolic compounds, antimicrobial components,Project presentations,Midterm exam,Explanation of midterm questions, ,Food deteriorations, factors affecting food deteriorations, physical and chemical deteriorations,Microbiological deteriorations of food,Food preservation methods ,Deteriorations in meat,Deteriorations in meat, cereal, fruits and vegetables ,Final Exam.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Gains the basic information about food science.
9
A
Explain the factors that affect food spoilage in a way to inform the environment and colleagues.
9
A
Selects the appropriate preservation method for various foods.
9
Chooses the right packaging and storage method for long shelf life of foods.
9
Teaching Methods:
9: Lecture Method
Assessment Methods:
A: Traditional Written Exam
Course Outline
Order
Subjects
Preliminary Work
1
Explanation of course outcomes and assessment methods, introduction to food science
2
pH, water activity, carbohydrates, chemical reactions of carbohydrates
3
Lipids, lipid deteriorations
4
Proteins, chemical structure and deteriorations
5
Phenolic compounds, antimicrobial components
6
Project presentations
7
Midterm exam
8
Explanation of midterm questions,
9
Food deteriorations, factors affecting food deteriorations, physical and chemical deteriorations
10
Microbiological deteriorations of food
11
Food preservation methods
12
Deteriorations in meat
13
Deteriorations in meat, cereal, fruits and vegetables
14
Final Exam
Resources
To be distributed by the lecturer
• Saldamlı, İ. 2005. Gıda Kimyası, Hacettepe Üniversitesi.
• Öztan, A. 2003. Et Bilimi ve Teknolojisi. Gıda Mühendisleri Odası.
• Özkaya, F. D., Coşansu, S., Ayhan, K. 2015. Her Yönüyle Gıda, Sidaş.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
X
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
X
4
Develops creative menus using new technologies and production methods
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
6
7
X
8
Considers cooking as a chemical reaction.
X
9
X
10
X
11
X
12
13
14
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
60
Rate of Final Exam to Success
40
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
2
28
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
4
4
16
Term Project
1
3
3
Presentation of Project / Seminar
5
3
15
Quiz
1
1
1
Midterm Exam
2
3
6
General Exam
2
3
6
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
75
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(75/30)
3
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Detail Informations of the Course
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
FOOD DETERIORATION
-
Fall Semester
2+0
2
3
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Elective
Course Coordinator
Assist.Prof. Emine OLUM
Name of Lecturer(s)
Assist.Prof. Emine OLUM
Assistant(s)
Aim
To explain the factors effecting food spoilage and several deterioration types for specific food groups by giving the basic information to food science.
Course Content
This course contains; Explanation of course outcomes and assessment methods, introduction to food science,pH, water activity, carbohydrates, chemical reactions of carbohydrates,Lipids, lipid deteriorations ,Proteins, chemical structure and deteriorations,Phenolic compounds, antimicrobial components,Project presentations,Midterm exam,Explanation of midterm questions, ,Food deteriorations, factors affecting food deteriorations, physical and chemical deteriorations,Microbiological deteriorations of food,Food preservation methods ,Deteriorations in meat,Deteriorations in meat, cereal, fruits and vegetables ,Final Exam.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Gains the basic information about food science.
9
A
Explain the factors that affect food spoilage in a way to inform the environment and colleagues.
9
A
Selects the appropriate preservation method for various foods.
9
Chooses the right packaging and storage method for long shelf life of foods.
9
Teaching Methods:
9: Lecture Method
Assessment Methods:
A: Traditional Written Exam
Course Outline
Order
Subjects
Preliminary Work
1
Explanation of course outcomes and assessment methods, introduction to food science
2
pH, water activity, carbohydrates, chemical reactions of carbohydrates
3
Lipids, lipid deteriorations
4
Proteins, chemical structure and deteriorations
5
Phenolic compounds, antimicrobial components
6
Project presentations
7
Midterm exam
8
Explanation of midterm questions,
9
Food deteriorations, factors affecting food deteriorations, physical and chemical deteriorations
10
Microbiological deteriorations of food
11
Food preservation methods
12
Deteriorations in meat
13
Deteriorations in meat, cereal, fruits and vegetables
14
Final Exam
Resources
To be distributed by the lecturer
• Saldamlı, İ. 2005. Gıda Kimyası, Hacettepe Üniversitesi.
• Öztan, A. 2003. Et Bilimi ve Teknolojisi. Gıda Mühendisleri Odası.
• Özkaya, F. D., Coşansu, S., Ayhan, K. 2015. Her Yönüyle Gıda, Sidaş.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
X
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
X
4
Develops creative menus using new technologies and production methods
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
