Faculty of Engineering and Natural Sciences · Food Engineering (English 30%) · Undergraduate
ECTS: 3 T+P+L: 2+0+0 Compulsory
Coordinator: Prof. Dr. İbrahim GÜLSEREN
Instructors: Prof. Dr. İbrahim GÜLSEREN
Course Objective
To obtain a comprehensive understanding to the underlying scientific principles governing food molecules.
Course Content
Gıda moleküllerini yöneten temel bilimsel ilkeleri kapsamlı bir şekilde anlamak.
Course Learning Outcomes
- Identify and describe molecules belonging to protein, carbohydrate and lipid groups.
- Understand and explain water, protein, carbohydrate and lipid interactions.
- Relate the shape and size of molecules and their interactions with food molecules´ functional properties.
- Understand and explain the underlying principles of solubility, crystallization and thickening.
- Understand and explain the basic principles behind the main food systems, like emulsions, foams, gels.
Core Area Distribution
(44) Physical Sciences%100
Teaching Methods
ExpressionQuestion-AnswerExperiment - Test / Lab/ Workshop / Field Practice
Assessment & Evaluation
Testing (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 14 | 2 | 28 |
| Out of Class Study Period | 1 | 30 | 30 |
| Midterm | 1 | 2 | 2 |
| Quiz | 1 | 1 | 1 |
| Assignment | 1 | 12 | 12 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 2 | 2 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Introduction | - |
| 2 | Overview of food molecules: carbohydrates, lipids, proteins | Lesson slides |
| 3 | Overview of food molecules: carbohydrates, lipids, proteins | Lesson slides |
| 4 | QUIZ Water and interactions | Lesson slides |
| 5 | Solubility of lipids, proteins and carbohydrates HOMEWORK 1 | Lesson slides |
| 6 | Water activity: Shelf-life and quality of food HOMEWORK 2 | Lesson slides |
| 7 | Emulsions and Foams HOMEWORK 3 | Lesson slides |
| 8 | MIDTERM | MIDTERM |
| 9 | Food crystals: crystallization effects and principles HOMEWORK 4 | Lesson slides |
| 10 | Thickening and thickening agents HOMEWORK 5 | Lesson slides |
| 11 | Gels and gelling agents HOMEWORK 6 | Lesson slides |
| 12 | Shelf-life: oxidation | Lesson slides |
| 13 | Browning reactions | Lesson slides |
| 14 | Browning reactions | Lesson slides |
| 15 | Review | - |
| 16 | Final Sınavı | Final Sınavı |