COURSE DESCRIPTION AND APPLICATION INFORMATION
| Course Name | Code | Semester | T+A+L (hour/week) | Type (C / O) | Local Credit | ECTS |
|---|---|---|---|---|---|---|
| Chemistry On A Plate | KHAS 1004 | Spring | 03+00+00 | Elective | 3 | 5 |
| Academic Unit: | Core Program |
| Mode of Delivery: | Face to face |
| Prerequisites: | None |
| Language of Instruction: | English |
| Level of Course Unit: | Undergraduate |
| Course Coordinator: | - - |
| Course Lecturer(s): | Ebru BİLGET GÜVEN, ÇİMEN ÖZGÜÇ ÖNAL |
| Course Objectives: | Understanding the difference between taste and flavor means enjoying the food you eat every day at a new and deeper level. While analyzing the very well-known recipes from all over the world like eggs Benedict, osso buco, ceviche, or içli köfte, we will actually be working on various culinary reactions such as caramelization, nixtamalization, pasteurization, Maillard reactions, redox reactions, etc. Students will soon see that the chemistry textbook was a part of their daily lives all along, even on something as ubiquitous as their plate. The aim of this course is to teach how to benefit from basic science to improve our way of living. |
| Course Contents: | • Matter, Measurement, and Energy • Water and its Properties • Atoms, Elements, Molecules, Compounds, Mixtures, Solutions, and Ions • Proteins, Carbohydrates, and Nucleic Acids • Nomenclature • Fundamentals of Chemical Bonding • Chemical Reactions and their Rates • Acids, Bases, and Salts • Fats and Oils • Emulsions and Foams • Enzymes • Phenolic Compounds • Taste and Flavor |
| Learning Outcomes of the Course Unit (LO): |
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| Planned Learning Activities and Teaching Methods: | Before each class, readings will be assigned for the students from KHAS Learn to get prepared for in-class discussions. Student activities will be used to support the learning process during the lecture. Problem sets will be used to elaborate on the concepts given each week. Traditional recipes will be used as a tool to discover and appreciate how we apply general chemistry and basic biochemistry all the time. We will be examining the structure and the characteristics of foams, emulsions, colloids, gels, suspensions, solutions as a general chemistry course, but our exemplary cases will be edible (meringues, ice cream, marshmallows, mayonnaise, and gelatin). Milk and milk products, eggs, meat, fish, fruits, and vegetables, our ingredients, will be considered as reactants, and students will be encouraged to understand their chemical nature and evaluate their significance in the recipe in which it is involved. |
WEEKLY SUBJECTS AND RELATED PREPARATIONS
| Week | Subjects | Related Preperation |
|---|---|---|
| 1 | Introduction to the Course (ÇÖÖ & EBG) | The syllabus quiz will be held during this lecture hour. |
| 2 | The Chemist in the Kitchen: What’s the Matter? Why is measurement critical? (EBG) |
lecture presentations, required readings, JoVE links, and videos will be uploaded to KHAS Learn. |
| 3 | What is Cooking? (ÇÖÖ) | lecture presentations, required readings, JoVE links, and videos will be uploaded to KHAS Learn. |
| 4 | What is So Special about Water? (ÇÖÖ) | lecture presentations, required readings, JoVE links, and videos will be uploaded to KHAS Learn. |
| 5 | Building Blocks (EBG) | lecture presentations, required readings, JoVE links, and videos will be uploaded to KHAS Learn. |
| 6 | Let’s Break Some Bonds: can we make new ones? (ÇÖÖ) | lecture presentations, required readings, JoVE links, and videos will be uploaded to KHAS Learn. |
| 7 | Reactions (ÇÖÖ) | lecture presentations, required readings, JoVE links, and videos will be uploaded to KHAS Learn. |
| 8 | KADİR HAS Commemoration Ceremony | |
| 9 | More Reactions (EBG) | lecture presentations, required readings, JoVE links, and videos will be uploaded to KHAS Learn. |
| 10 | Acids and Bases (ÇÖÖ) | lecture presentations, required readings, JoVE links, and videos will be uploaded to KHAS Learn. |
| 11 | Fats and Oils (EBG) | lecture presentations, required readings, JoVE links, and videos will be uploaded to KHAS Learn. |
| 12 | Emulsions and Foams (EBG) | lecture presentations, required readings, JoVE links, and videos will be uploaded to KHAS Learn. |
| 13 | Taste and Flavor: How to Pair Them (EBG & ÇÖÖ) | lecture presentations, required readings, JoVE links, and videos will be uploaded to KHAS Learn. |
| 14 | FINAL PRESENTATIONS (EBG & ÇÖÖ) |
At Kadir Has University, a Semester is 14 weeks; The weeks 15 and 16 are reserved for final exams.
REQUIRED AND RECOMMENDED READING
| Textbooks: Chemistry: The Central Science (MasteringChemistry) 14th Edition by Theodore Brown, H. Le May, Bruce Bursten, Catherine Murphy, Patrick Woodward, Matthew Stoltzfus Other Readings: The Food Lab: Better Home Cooking Through Science Hardcover by J. Kenji López-Alt Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine Hardcover by Michael Brenner, Pia Sörensen, David Weitz Culinary Reactions: The Everyday Chemistry Of Cooking Illustrated Edition by Simon Quellen Field Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table Perspectives on Culinary History) by Hervé This https://www.nature.com/news/2008/080325/full/news.2008.689.html |
OTHER COURSE RESOURCES
| JoVE Scientific Video Journal will be used to support the lecture visually. Please activate your JOVE accounts in order to have a full access to the links which will be uploaded to KHAS Learn. Your KHAS e-mail and its password will be your username and password, respectively. |
ASSESSMENT METHODS AND CRITERIA
| Semester Requirements | Number | Percentage of Grade (%) |
|---|---|---|
| Attendance / Participation | 12 | 3 |
| Practice / Exercise | 8 | 4 |
| Homework Assignments | 1 | 12 |
| Extra-Class Activities (reading, individual study etc.) | 12 | 61 |
| Final Exam | 1 | 20 |
| Total: | 34 | 100 |
WORKLOAD
| Events | Count | Duration (Hours) | Total Workload (hour) |
|---|---|---|---|
| Course Hours | 13 | 3 | 39 |
| Practice / Exercise | 8 | 2 | 16 |
| Homework Assigments | 1 | 12 | 12 |
| Extra-Class Activities (reading,individiual work, etc.) | 12 | 3 | 36 |
| Final Exam | 1 | 22 | 22 |
| Total Workload (hour): | 125 | ||
1 ECTS = 25 Hours Workload
THE RELATIONSHIP BETWEEN COURSE LEARNING OUTCOMES (LO) AND PROGRAM QUALIFICATIONS (PQ)
| # | PQ1 | PQ2 | PQ3 | PQ4 | PQ5 | PQ6 | PQ7 | PQ8 | PQ9 | PQ10 | PQ11 | PQ12 |
| LO1 | ||||||||||||
| LO2 | ||||||||||||
| LO3 | ||||||||||||
| LO4 | ||||||||||||
| LO5 | ||||||||||||
| LO6 | ||||||||||||
| LO7 |
Contribution: 1 Low, 2 Average, 3 High