The aim of this study is to explain the relationship between foods and chemistry, and to narrate on a molecular level the reasons for the chemical and structural changes that occur during the preparation and cooking processes of food
Course Content
This course contains; Matter and Energy,Mixtures, pure substances, compounds,Molecular view to Foods, Mole concept ,Gıdalara moleküler bakış, molekül sayısı,Concentration,Acids, Bases, pH,Molecular structure,Chemical bonds,Organic Compounds,Interactions between molecules,Structural components of foods, proteins, carbohydrates, lipit,Polymers,Food content of calories,Emulsions, foams.
Course Learning Outcomes
Teaching Methods
Assessment Methods
Understands the physical events underlying the techniques used in gastronomy.
9
C
Understands the chemical structure of food components and the impact of functional groups on structural characteristics.
16, 9
C
Understands the chemical reactions occurring during cooking and the factors influencing them.
9
C
Use these knowladges for successful use of specific techniques in food preparation (emulsions, foams, etc.)
Structural components of foods, proteins, carbohydrates, lipit
12
Polymers
13
Food content of calories
14
Emulsions, foams
Resources
Instructor lecture notes
-Genel Kimya,R.H.Petrucci, Palme Yayıncılık,2015
-Science and Cooking, M.P.Brenner, P.M.Sörensen, D.A.Weitz, Harvard University, 2013
-Culinary Reactions; The Everyday Chemistry of Cooking, S.Q.Field, Chicago Review Press,2012
-The Science of Cooking, P.Barham,Springer, 2001
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.
X
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.
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
X
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
X
6
Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it.
X
7
Designs menus within the framework of professional ethics and health principles.
X
8
Considers cooking as a chemical reaction.
X
9
Provides solutions to problems encountered in professional life.
X
10
Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made.
11
Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector.
12
Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis.
13
Recognizes international innovations in field and adapts the necessary innovations to his/her own business.
X
14
Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature.
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
50
Rate of Final Exam to Success
50
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
3
42
Guided Problem Solving
14
2
28
Resolution of Homework Problems and Submission as a Report
14
2
28
Term Project
14
2
28
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
1
10
10
General Exam
1
15
15
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
151
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(151/30)
5
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
CHEMISYTRY in GASTRONOMY
GMS2216583
Spring Semester
2+0
2
5
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)
Assistant(s)
Aim
The aim of this study is to explain the relationship between foods and chemistry, and to narrate on a molecular level the reasons for the chemical and structural changes that occur during the preparation and cooking processes of food
Course Content
This course contains; Matter and Energy,Mixtures, pure substances, compounds,Molecular view to Foods, Mole concept ,Gıdalara moleküler bakış, molekül sayısı,Concentration,Acids, Bases, pH,Molecular structure,Chemical bonds,Organic Compounds,Interactions between molecules,Structural components of foods, proteins, carbohydrates, lipit,Polymers,Food content of calories,Emulsions, foams.
Course Learning Outcomes
Teaching Methods
Assessment Methods
Understands the physical events underlying the techniques used in gastronomy.
9
C
Understands the chemical structure of food components and the impact of functional groups on structural characteristics.
16, 9
C
Understands the chemical reactions occurring during cooking and the factors influencing them.
9
C
Use these knowladges for successful use of specific techniques in food preparation (emulsions, foams, etc.)
Structural components of foods, proteins, carbohydrates, lipit
12
Polymers
13
Food content of calories
14
Emulsions, foams
Resources
Instructor lecture notes
-Genel Kimya,R.H.Petrucci, Palme Yayıncılık,2015
-Science and Cooking, M.P.Brenner, P.M.Sörensen, D.A.Weitz, Harvard University, 2013
-Culinary Reactions; The Everyday Chemistry of Cooking, S.Q.Field, Chicago Review Press,2012
-The Science of Cooking, P.Barham,Springer, 2001
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.
X
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.
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
X
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
X
6
Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it.
X
7
Designs menus within the framework of professional ethics and health principles.
X
8
Considers cooking as a chemical reaction.
X
9
Provides solutions to problems encountered in professional life.
X
10
Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made.
11
Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector.
12
Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis.
13
Recognizes international innovations in field and adapts the necessary innovations to his/her own business.
X
14
Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature.
