Graduate Education Institute · Food Nutrition · Master
ECTS: 7.5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Dr. Öğr. Üyesi İsmail Hakkı TEKİNER
Course Objective
The aim of this course is to provide the students with the basic knowledge of how the three-dimensional structure of molecules are arranged in the space planes and how they affect the taste, odor, and toxic properties of foods.
Course Content
The content of this course is the changes in stereochemistry, the carbon atom, and spatial order.
Required Resources
Smith, J.G. (2015), General, Organic and Biological Chemistry. McGraw Hill Higher Education Publishing, Newyork, USA.
Recommended Resources
Smith, J.G. (2015), General, Organic and Biological Chemistry. McGraw Hill Higher Education Publishing, Newyork, USA.
Course Learning Outcomes
- Classify the role of different spatial sequence of molecules on taste, odor and toxic effect.
- Apply the basic concepts of stereo chemistry.
- Discuss different tastes and scents related to eating and drinking according to different geographical regions with Turkish and World cuisine.
- Use stereochemistry knowledge for food quality control purposes.
Core Area Distribution
(44) Physical Sciences%30 (52) Engineering and Engineering Trades%35 (72) Health%35
Teaching Methods
ExpressionQuestion-AnswerDiscussion
Assessment & Evaluation
HomeworkTesting (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 3 | 48 |
| Out of Class Study Period | 16 | 6 | 96 |
| Midterm | 1 | 6 | 6 |
| Quiz | 0 | 0 | 0 |
| Assignment | 3 | 10 | 30 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 7 | 7 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Introduction to Stereochemistry and its importance | Reading an article |
| 2 | Optical isomerism | Reading an article |
| 3 | Chirality and Carbon atom | Reading a book |
| 4 | Optical isomers and food science | Reading an article |
| 5 | Enantiomers | Reading an article |
| 6 | Enantiomers in foods | Reading a book |
| 7 | Optical activity and food quality control | Reading an article |
| 8 | Mid-term Exam | - |
| 9 | Effect of stereochemistry on organoleptic properties of foods | Reading an article |
| 10 | Taste | Reading a book |
| 11 | Smell | Reading a book |
| 12 | Toxic effect | Reading an article |
| 13 | Is it natural or generic? | Literature research |
| 14 | Assignment presentation | Presentation |
| 15 | Assignment presentation | Presentation |
| 16 | Final Exam | - |