CLM 206 | Course Introduction and Application Information

Course Name
Food Science
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 206
Spring
3
0
3
6

Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives This course gives the student an understanding of the major components of foods: carbohydrates, lipids, proteins, minerals, vitamins ,water and the chemical changes of food components during processing and storage.
Learning Outcomes The students who succeeded in this course;
  • Food science
  • Basic Chemistry
  • Basic organic chemistry
  • Solutions and colloidal solutions
  • Proteins, carbonhydrates, fats, vitamins,and minerals
  • Water and food
  • Chemistry of meat, milk, vegetables and fruits
Course Content In this lesson the introduction of food science including basic chemistry and organic chemistry will be investigated then food components (proteins, lipids, carbohydrates etc.) will be defined and the enzymes with food additives will be last chapters for the Fundamentals of food science. Lastly the chemistry of milk, egg, meat, vegetables and fruits will be given.

 



Course Category

Core Courses
X
Major Area Courses
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction to Food Science, Basic Chemistry Chapter 2, Gaman P.M. and Sherrington K.B., “The Science of Food” Pergoman Press, 1996
2 Basic Chemistry, Organic Chemistry Chapter 2, Bölüm 3 Gaman P.M. and Sherrington K.B., “The Science of Food” Pergoman Press, 1996
3 Solutions and colloids Chapter 4, Gaman P.M. and Sherrington K.B., “The Science of Food” Pergoman Press, 1996
4 Major Food Molecules Chapter 5,6 Gaman P.M. and Sherrington K.B., “The Science of Food” Pergoman Press, 1996
5 Major Food Molecules Chapter 7, 8 Gaman P.M. and Sherrington K.B., “The Science of Food” Pergoman Press, 1996
6 Vitamins, Minerals and Water Chapter 9,10 Gaman P.M. and Sherrington K.B., “The Science of Food” Pergoman Press, 1996
7 MidTerm Exam
8 Enzymes and Digestion Chapter 11, Gaman P.M. and Sherrington K.B., “The Science of Food” Pergoman Press, 1996
9 Flavour Systems Chapter 10, Damodaran S., Parkin K.L., Fennema O.R., “Fennema’s Food Chemistry”, 4th edition, CRC PRess,2008
10 Food Additives Chapter11, Damodaran S., Parkin K.L., Fennema O.R., “Fennema’s Food Chemistry”, 4th edition, CRC PRess,2008
11 Milk-Egg Chapter 1, 2, McGee H., “On Food and Cooking The Science and Lore of The Kitchen”, 2004
12 Meat Chapter 3, McGee H., “On Food and Cooking The Science and Lore of The Kitchen”, 2004
13 Fish and seafood Chapter 4, McGee H., “On Food and Cooking The Science and Lore of The Kitchen”, 2004
14 Vegetables and Fruits Chapter 5,6,7, McGee H., “On Food and Cooking The Science and Lore of The Kitchen”, 2004
15 Review of the semester
16 Final Exam

 

Course Textbooks Gaman P.M. and Sherrington K.B., “The Science of Food” Pergoman Press, 1996 McGee H., “On Food and Cooking The Science and Lore of The Kitchen”, 2004 Damodaran S., Parkin K.L., Fennema O.R., “Fennema’s Food Chemistry”, 4th edition, CRC PRess,2008
References Related articles

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
1
20
Seminar / Workshop
Portfolios
Midterms / Oral Exams
2
40
Final / Oral Exam
1
30
Total

Contribution of Semester Work to Final Grade
70
Contribution of Final Work to Final Grade
30
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
16
1
Field Work
Quizzes / Studio Critiques
16
Homework / Assignments
20
Presentation / Jury
Project
1
Seminar / Workshop
Portfolios
Midterms / Oral Exams
2
30
Final / Oral Exam
1
30
    Total
154

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts X
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest