FDE313 FOOD CHEMISTRY
| Course Code: | 5730313 |
| METU Credit (Theoretical-Laboratory hours/week): | 4 (4.00 - 0.00) |
| ECTS Credit: | 7.0 |
| Department: | Food Engineering |
| Language of Instruction: | English |
| Level of Study: | Undergraduate |
| Course Coordinator: | Prof.Dr. HALİL MECİT ÖZTOP |
| Offered Semester: | Fall and Spring Semesters. |
Course Objectives
Students will acquire knowledge on the chemical components of food materials, the changes in their chemical structure due to environmental factors and upon food processing and some of the interrelationships between the chemical and physical properties of food products.
Course Content
Chemistry major and minor components of food materials. Effects of changes in the chemical properties of food components on their functional, nutritional and physical properties. Inter-and intramolecular associations and their functions. Complex enzymatic and chemical relations involving food components and the effect of these reactions on the properties of food systems.
Course Learning Outcomes
-
Students will be able to apply knowledge of biology and chemistry to understand the chemistry and basic chemical changes of food products
-
Students will become aware of the effects of processing and other environmental changes on the structure/function of chemical compounds in foods and to take these into account while designing equipment and processes.
-
Students will gain awareness of the importance of food chemistry on the physical appearance and properties of food products
-
Students will gain awareness of the importance of food chemistry on the nutritional value of food products
-
Students will be able to learn how to learn both individually or in teams and that learning is a life-long process
Students will gain an understanding of professional and ethical responsibility
Program Outcomes Matrix
| Contribution | |||||
| # | Program Outcomes | No | Yes | ||
| 1 | An ability to identify, formulate, and solve complex engineering problems by applying principles of engineering, science, and mathematics | ✔ | |||
| 2 | An ability to apply engineering design to produce solutions that meet specified needs with consideration of public health, safety, and welfare, as well as global, cultural, social, environmental, and economic factors | ✔ | |||
| 3 | An ability to communicate effectively with a range of audiences | ✔ | |||
| 4 | An ability to recognize ethical and professional responsibilities in engineering situations and make informed judgments, which must consider the impact of engineering solutions in global, economic, environmental, and societal contexts | ✔ | |||
| 5 | An ability to function effectively on a team whose members together provide leadership, create a collaborative and inclusive environment, establish goals, plan tasks, and meet objectives | ✔ | |||
| 6 | An ability to develop and conduct appropriate experimentation, analyze and interpret data, and use engineering judgment to draw conclusions | ✔ | |||
| 7 | An ability to acquire and apply new knowledge as needed, using appropriate learning strategies | ✔ | |||