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;
  • absorb food science
  • differentiate basic chemistry and organic chemistry
  • discuss proteins, carbohydrates, fats, vitamins,and minerals
  • comment the relation between water and food
  • relate enzymes and digesiton
  • define 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 Gaman P.M. and Sherrington K.B., “The Science of Food”, Chapter 2 Basic Chemistry, 2nd edn., (Pergoman Press, 1996) , 8-25
2 Basic Chemistry, Organic Chemistry Gaman P.M. and Sherrington K.B., “The Science of Food”, Chapter 2 Basic Chemistry, Chapter 3 Organic Chemistry, 2nd edn., (Pergoman Press, 1996) , 8-406
3 Solutions and colloids Gaman P.M. and Sherrington K.B., “The Science of Food”, Chapter 4 Sollutions, Colloids, 2nd edn., (Pergoman Press, 1996) , 41-47
4 Major Food Molecules Gaman P.M. and Sherrington K.B., “The Science of Food”, Chapter 5 Carbohydrates, Chapter 6 Fats, 2nd edn., (Pergoman Press, 1996) , 48-60
5 Major Food Molecules Gaman P.M. and Sherrington K.B., “The Science of Food”, Chapter 7 Proteins, Chapter 8 Vitamins, 2nd edn., (Pergoman Press, 1996) , 71-105
6 Vitamins, Minerals and Water Gaman P.M. and Sherrington K.B., “The Science of Food”, Chapter 9 Minerals and Water, 2nd edn., (Pergoman Press, 1996) , 105-117
7 MidTerm Exam
8 Enzymes and Digestion Gaman P.M. and Sherrington K.B., “The Science of Food”, Chapter 11 Enzymes, 2nd edn., (Pergoman Press, 1996) , 131-138
9 Flavour Systems Damodaran S., Parkin K.L., Fennema O.R., “Fennema’s Food Chemistry”, Chapter 11 Flavors 4th edition, (CRC PRess,2008) 753 - 802
10 Food Additives Damodaran S., Parkin K.L., Fennema O.R., “Fennema’s Food Chemistry”, Chapter 12 Food Addtivies 4th edition, (CRC PRess,2008) 803-865
11 Milk-Egg McGee H., “On Food and Cooking The Science and Lore of The Kitchen”, Chapter 1 Milk and Dairy Products Chapter 2 Egg, (Scribner, NY, 2004), 7-117
12 Meat McGee H., “On Food and Cooking The Science and Lore of The Kitchen”, Chapter 3 Meat, (Scribner, NY, 2004), 118-178
13 Fish and seafood McGee H., “On Food and Cooking The Science and Lore of The Kitchen”, Chapter 4 Fish and Shellfish, (Scribner, NY, 2004), 179-242
14 Vegetables and Fruits McGee H., “On Food and Cooking The Science and Lore of The Kitchen”, Chapter 5,6,7, Edible Plants, Vegetables and Fruits (Scribner, NY, 2004),243-384
15 Review of the semester
16 Final Exam

 

Course Textbooks
  • Gaman P.M. and Sherrington K.B., “The Science of Food”, 2nd edn., Pergoman Press, 1996, ISBN-13: 978-0080258959
  • Damodaran S., Parkin K.L., Fennema O.R., “Fennema’s Food Chemistry”, 4th edition, CRC PRess,2008, ISBN 9781482208122
  • McGee H., “On Food and Cooking The Science and Lore of The Kitchen”, 2004, ISBN 978-0684800011
References

 

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