Basic Information

Course Code:

GMS 1003

Course Name:

Food Science

Language of Instruction:

English

Course Type:

Class

Course Level:

Bachelor

ECTS:

4.00

Instructor:

Dr. Öğr. Üyesi Hatice Reyhan ÖZİYCİ

Learning Outcomes

Code	Description
LO1	Understands the importance of food science through the culinary processes
LO2	Defines the physical and chemical characteristics of food components
LO3	Considers the interaction of components in foods
LO4	IRecognizes reactions and mechanisms that are important in cooking
LO5	Understands of how each food component contributes to the overall quality of foods

Weekly Course Content

Week	Content
1	Introduction to Food Science (Relationship between Food Science and Gastronomy and Culinary Arts)
2	Water (Primary functions of water in culinary processes: Cooking medium, texture and appearance, solvent, chemical reactions and shelf life)
3	Water (Primary functions of water in culinary processes: Cooking medium, texture and appearance, solvent, chemical reactions and shelf life)
4	Proteins (Primary functions of proteins in culinary processes: Foam formation, gelation, dough formation, water binding and color formation)
5	Proteins (Primary functions of proteins in culinary processes: Foam formation, gelation, dough formation, water binding and color formation)
6	Proteins (Primary functions of proteins in culinary processes: Foam formation, gelation, dough formation, water binding and color formation)
7	Fats and oils (Primary functions of fats and oils in culinary processes: Flavor and mouth feel enhancement, texture development, shortening, emulsification, medium for heat transfer, appearance development)
8	Midterm Exam
9	Fats and oils (Primary functions of fats and oils in culinary processes: Flavor and mouth feel enhancement, texture development, shortening, emulsification, medium for heat transfer, appearance development)
10	Fats and oils (Primary functions of fats and oils in culinary processes: Flavor and mouth feel enhancement, texture development, shortening, emulsification, medium for heat transfer, appearance development)
11	Carbohydrates (Primary functions of carbohydrates in culinary processes: Sweetness, texture and structure development, lowering freezing point and water activity of foods, microbial growth environment for fermentation, flavor/color improvement - Maillard reaction and caramelization)
12	Carbohydrates (Primary functions of carbohydrates in culinary processes: Sweetness, texture and structure development, lowering freezing point and water activity of foods, microbial growth environment for fermentation, flavor/color improvement - Maillard reaction and caramelization)
13	Carbohydrates (Primary functions of carbohydrates in culinary processes: Sweetness, texture and structure development, lowering freezing point and water activity of foods, microbial growth environment for fermentation, flavor/color improvement - Maillard reaction and caramelization)
14	Primary variables of cooking: Time and temperature (Heat Transfer: Conduction, convection, radiation and combinations of heat; Doneness, Temperature gradients, Carryover)
15	Primary variables of cooking: Time and temperature (Heat Transfer: Conduction, convection, radiation and combinations of heat; Doneness, Temperature gradients, Carryover)

Workload Calculation

Activity	Count	Duration (Hours)	Total
Attendance	1	42.00	42.00
Pre-Class Individual Study	1	20.00	20.00
Midterm Exam/Preparation	1	25.00	25.00
Final Exam/Preparation	1	30.00	30.00
Total Workload (Hours)			117
ECTS Credit (Workload / 25)			4

Assessment

#	Assessment Type	Contribution (%)
1	Midterm Exam	%40
2	Final Exam	%60
TOTAL		%100

PO - LO Matrix

PO \ LO	LO1	LO2	LO3	LO4	LO5
PO-1
PO-2
PO-3
PO-4
PO-5
PO-6
PO-7
PO-8
PO-9
PO-10
PO-11
PO-12
PO-13
PO-14

1

Low Contribution

2

Medium Contribution

3

High Contribution

Teaching and Learning Methods

#	Method Name	Description	Tools
1	Lecture (expository teaching), interactive discussion	Listening and taking notes.	Standard classroom technologies, multimedia tools (projector, computer, digital presentations)
2	Controversial Course	Listening and comprehension, critical thinking	Standard classroom technologies, multimedia tools, projector, computer, overhead projector

Sustainable Development Goals