Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
CHEMISYTRY in GASTRONOMY | GMS1264330 | Spring Semester | 3+0 | 3 | 4 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Required |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Prof.Dr. Hacer Ayşen ÖNEN |
Assistant(s) | |
Aim | The aim of this study is to explain the relationship between foods and chemistry, and to narrate on a molecular level the reasons for the chemical and structural changes that occur during the preparation and cooking processes of food |
Course Content | This course contains; Matter and Energy,Mixtures, pure substances, compounds,Molecular view to Foods, Mole concept ,Gıdalara moleküler bakış, molekül sayısı,Concentration,Acids, Bases, pH,Molecular structure,Chemical bonds,Organic Compounds,Interactions between molecules,Structural components of foods, proteins, carbohydrates, lipit,Polymers,Food content of calories,Emulsions, foams. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Understands the physical events underlying the techniques used in gastronomy. | 9 | C |
Understands the chemical structure of food components and the impact of functional groups on structural characteristics. | 16, 9 | C |
Understands the chemical reactions occurring during cooking and the factors influencing them. | 9 | C |
Use these knowladges for successful use of specific techniques in food preparation (emulsions, foams, etc.) | 16, 9 | |
Teaching Methods: | 16: Question - Answer Technique, 9: Lecture Method |
Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Matter and Energy | |
2 | Mixtures, pure substances, compounds | |
3 | Molecular view to Foods, Mole concept | |
4 | Gıdalara moleküler bakış, molekül sayısı | |
5 | Concentration | |
6 | Acids, Bases, pH | |
7 | Molecular structure | |
8 | Chemical bonds | |
9 | Organic Compounds | |
10 | Interactions between molecules | |
11 | Structural components of foods, proteins, carbohydrates, lipit | |
12 | Polymers | |
13 | Food content of calories | |
14 | Emulsions, foams | |
Resources |
Instructor lecture notes |
-Genel Kimya,R.H.Petrucci, Palme Yayıncılık,2015
-Science and Cooking, M.P.Brenner, P.M.Sörensen, D.A.Weitz, Harvard University, 2013
-Culinary Reactions; The Everyday Chemistry of Cooking, S.Q.Field, Chicago Review Press,2012
-The Science of Cooking, P.Barham,Springer, 2001 |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | Recognizes educational resources and application equipments in the field of gastronomy. | | X | | | |
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| | | | | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | | | | X |
4 | Develops creative menus using new technologies and production methods | | X | | | |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | | | | |
6 | | X | | | | |
7 | | X | | | | |
8 | Considers cooking as a chemical reaction. | | | | | X |
9 | | | | X | | |
10 | | | | | | |
11 | | | | | | |
12 | | | | | | |
13 | | | | | X | |
14 | | | | X | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
ECTS / Workload Table |
Activities | Number of | Duration(Hour) | Total Workload(Hour) |
Course Hours | 14 | 3 | 42 |
Guided Problem Solving | 0 | 0 | 0 |
Resolution of Homework Problems and Submission as a Report | 14 | 2 | 28 |
Term Project | 14 | 2 | 28 |
Presentation of Project / Seminar | 0 | 0 | 0 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 1 | 10 | 10 |
General Exam | 1 | 15 | 15 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 123 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(123/30) | 4 |
ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
CHEMISYTRY in GASTRONOMY | GMS1264330 | Spring Semester | 3+0 | 3 | 4 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Required |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Prof.Dr. Hacer Ayşen ÖNEN |
Assistant(s) | |
Aim | The aim of this study is to explain the relationship between foods and chemistry, and to narrate on a molecular level the reasons for the chemical and structural changes that occur during the preparation and cooking processes of food |
Course Content | This course contains; Matter and Energy,Mixtures, pure substances, compounds,Molecular view to Foods, Mole concept ,Gıdalara moleküler bakış, molekül sayısı,Concentration,Acids, Bases, pH,Molecular structure,Chemical bonds,Organic Compounds,Interactions between molecules,Structural components of foods, proteins, carbohydrates, lipit,Polymers,Food content of calories,Emulsions, foams. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Understands the physical events underlying the techniques used in gastronomy. | 9 | C |
Understands the chemical structure of food components and the impact of functional groups on structural characteristics. | 16, 9 | C |
Understands the chemical reactions occurring during cooking and the factors influencing them. | 9 | C |
Use these knowladges for successful use of specific techniques in food preparation (emulsions, foams, etc.) | 16, 9 | |
Teaching Methods: | 16: Question - Answer Technique, 9: Lecture Method |
Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Matter and Energy | |
2 | Mixtures, pure substances, compounds | |
3 | Molecular view to Foods, Mole concept | |
4 | Gıdalara moleküler bakış, molekül sayısı | |
5 | Concentration | |
6 | Acids, Bases, pH | |
7 | Molecular structure | |
8 | Chemical bonds | |
9 | Organic Compounds | |
10 | Interactions between molecules | |
11 | Structural components of foods, proteins, carbohydrates, lipit | |
12 | Polymers | |
13 | Food content of calories | |
14 | Emulsions, foams | |
Resources |
Instructor lecture notes |
-Genel Kimya,R.H.Petrucci, Palme Yayıncılık,2015
-Science and Cooking, M.P.Brenner, P.M.Sörensen, D.A.Weitz, Harvard University, 2013
-Culinary Reactions; The Everyday Chemistry of Cooking, S.Q.Field, Chicago Review Press,2012
-The Science of Cooking, P.Barham,Springer, 2001 |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | Recognizes educational resources and application equipments in the field of gastronomy. | | X | | | |
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| | | | | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | | | | X |
4 | Develops creative menus using new technologies and production methods | | X | | | |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | | | | |
6 | | X | | | | |
7 | | X | | | | |
8 | Considers cooking as a chemical reaction. | | | | | X |
9 | | | | X | | |
10 | | | | | | |
11 | | | | | | |
12 | | | | | | |
13 | | | | | X | |
14 | | | | X | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
Numerical Data
Ekleme Tarihi: 04/10/2023 - 17:03Son Güncelleme Tarihi: 04/10/2023 - 17:03
×- A-Z Programs
- Undergraduate
- Graduate
- Academic Calendar
- Double Major & Minor Programs
- Erasmus
- Prospective Students
- Registration
- Re-Enrolment
- Fees
- Directorate of Registrar’s Office
- FAQ
- Accommodation
- Scholarships
- Lateral and Vertical Transfer
- Summer School
- Preparation
- Transportation