| GASTRONOMY (TURKISH) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| GMS1202 | Kitchen Chemistry Applications | Spring | 0 | 4 | 2 | 6 |
| Language of instruction: | Turkish |
| Type of course: | Must Course |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Assoc. Prof. ZEHRA DİLİSTAN SHIPMAN |
| Course Objectives: | This course works in coordination with the Food Science course. It is aimed to understand the basic physical and chemical properties of foods and food-food interaction. It is aimed to teach the students the basic concepts of food science and their applications in the kitchen. |
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The students who have succeeded in this course; At the end of this lesson: 1. Learn about the applications of food science in the kitchen; 2. Understand food-food interactions and food reactions; 3. Become a community of students that engage in active inquiry, collaborative exploration and supportive interactions. |
| The effects of water, carbohydrates, proteins, fats, vitamins and related properties such as osmosis, water activity, Mailard reaction, browning reaction, oxidation on foods and the effects of foam, gelatin formation and other mixtures on food durability are provided with culinary practices. |
| Week | Subject | Related Preparation |
| 1) | Introduction to course | |
| 2) | Water activity, osmosis | |
| 3) | Water activity, osmosis - Hydration-dehydration | |
| 4) | Macrocomponents - Carbohydrates ; Gelatinization-retrogradation | |
| 5) | Carbohydrates & Reactions in Foods - Thickeners Pectin, Gels, Gums and Oils Agar agar, Xanthan Gum etc. Applications | |
| 6) | Carbohydrates & Reactions in Foods - Thickeners Pectin, Gels, Gums and Oils Agar agar, Xanthan Gum etc. Applications | |
| 7) | Midterm | |
| 8) | Macrocomponents - Proteins; Protein Denaturation - Foaming | |
| 9) | Macrocomponents-Proteins; Protein Denaturation - Foaming | |
| 10) | Macrocomponents - Lipids; Fats and Oils Oil Types Melting and Combustion Degrees-Oxidation | |
| 11) | Macrocomponents - Lipids; Fats and Oils Oil Types Melting and Combustion Degrees-Oxidation | |
| 12) | Seminar | |
| 13) | Different food science applications | |
| 14) | Different food science applications | |
| 15) | Final |
| Course Notes / Textbooks: | |
| References: | Essentials of Food Science. 2008. Vaclavik, V.A., Christian, E.W. Springer. Belitz, HD., Grosch, W. 1999. Food Chemistry. Springer, Germany. * Fennema OR. 1996. Food Chemistry. Third Ed. Marcel Dekker, Inc. New York. Gibson, M. 2018. Food Science and the Culinary Arts. Elsevier. Bilişli , A . 2015. Gıda Teknolojisi. Sidas Yayıncılık. Amazing Kitchen Chemistry Projects You Can Build Yourself Paperback – May 1, 2008 by Cynthia Light Brown (Author), Blair Shedd (Illustrator) Kitchen Chemistry: RSC 1st Edition by Ted Lister (Author), Heston Blumenthal (Author) On Cooking 5th Ed. Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 1 | % 60 |
| Final | 1 | % 40 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 60 | |
| PERCENTAGE OF FINAL WORK | % 40 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Application | 14 | 4 | 56 |
| Project | 2 | 50 | 100 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 160 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | - Possess advanced level theoretical and practical knowledge supported by textbooks with updated information, practice equipments and other resources. | |
| 2) | Use of advanced theoretical and practical knowledge within the field. -Interpret and evaluate data, define and analyze problems, develop solutions based on research and proofs by using acquired advanced knowledge and skills within the field. | |
| 3) | Inform people and institutions, transfer ideas and solution proposals to problems in written and orally on issues in the field. - Share the ideas and solution proposals to problems on issues in the field with professionals and non-professionals by the support of qualitative and quantitative data. -Organize and implement project and activities for social environment with a sense of social responsibility. -Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio B1 General Level. -Use informatics and communication technologies with at least a minimum level of European Computer Driving License Advanced Level software knowledge. | |
| 4) | Evaluate the knowledge and skills acquired at an advanced level in the field with a critical approach. -Determine learning needs and direct the learning. -Develop positive attitude towards lifelong learning. | |
| 5) | Act in accordance with social, scientific, cultural and ethic values on the stages of gathering, implementation and release of the results of data related to the field. - Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security. | |
| 6) | Conduct studies at an advanced level in the field independently. - Take responsibility both as a team member and individually in order to solve unexpected complex problems faced within the implementations in the field. - Planning and managing activities towards the development of subordinates in the framework of a project |