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Language of Instruction
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Turkish
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Level of Course Unit
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Bachelor's Degree
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Department / Program
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Gastronomy and Culinary Arts
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Type of Program
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Formal Education
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Type of Course Unit
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Compulsory
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Course Delivery Method
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Face To Face
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Objectives of the Course
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Within the scope of this course, the general chemical composition and variability of food, major components such as carbohydrates, proteins and lipids, enzymatic and non-enzymatic degradation reactions of foods and changes in these properties during the production and consumption process of foods will be explained.
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Course Content
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Water, carbohydrates, lipids, proteins, structure and properties of enzymes and enzymatic and non-enzymatic degradation reactions of foods are explained in detail.
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Course Methods and Techniques
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Prerequisites and co-requisities
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None
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Course Coordinator
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Associate Prof.Dr. Betül Karslıoğlu
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Name of Lecturers
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Asist Prof.Dr. BETÜL KARSLIOĞLU
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Assistants
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None
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Work Placement(s)
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No
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Recommended or Required Reading
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Resources
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Food Chemistry (Ed. O.R. Fennema). Marcel Dekker (1996).
Gıda Kimyasının Temelleri (Prof. Dr. Cengiz Caner)
Fennema’s Food Chemistry (Ed. S. Damodaran, K. Parkin, O.R. Fennema). CRC. Press. (2017).
Gıda Kimyası (Prof. Dr. İlbilge Saldamlı)
Gıda Kimyası (Prof. Dr. Mustafa Tayar)
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Course Notes
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Food Chemistry (Ed. O.R. Fennema). Marcel Dekker (1996).
Fennema’s Food Chemistry (Ed. S. Damodaran, K. Parkin, O.R. Fennema). CRC. Press. (2017).
Gıda Kimyası (Prof. Dr. İlbilge Saldamlı)
Gıda Kimyasının Temelleri (Prof. Dr. Cengiz Caner)
Gıda Kimyası (Prof. Dr. Mustafa Tayar)
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