67A-12 |
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D. BOYACIOGLU, Food Engineering Department, Istanbul Technical University, Maslak, Istanbul, 34469, Turkey Food Chemistry course aims to develop a basic knowledge on individual components of foods, such as water, carbohydrates, proteins, lipids, vitamins and minerals. The compositional structure of foods and the chemical or biochemical changes occurring in foods are covered by giving particular attention to the reactions of those components. It is not surprising to claim that such courses present the heaviest course materials that a food science or food engineering student will be facing throughout the program. In fact, the knowledge gained through this course is unavoidably necessary for a food engineer in designing processes, systems, or products. However, the students often claimed that it was very difficult to remember the chemical structures and reactions of each component, and the course heavily required memorizing. The objective of the present study was to improve learning quality of students by means of different teaching techniques. The instructor taught each topic using slides and giving food examples in lectures. A textbook was closely followed throughout the semester and reading assignments were given to the students. Quizzes were often performed from those reading assignments. In-class activities involved informally grouping 4 or 5 students into teams. Each team was provided a part of article or book associated with the topics taught in the lecture and then were given 3 or 4 questions that were prepared specifically from those materials to answer. The groups were allowed to reveal the information, and then they presented their solutions on the poster papers orally. The out-class activity involved a term-paper preparation and oral presentation by formal teams on a food brand explaining physical, chemical and biochemical reactions during processing and storage. The improvement of learning outcomes was evaluated based on the success of students considering the last three years and also on the student evaluations.
Session 67A, Education: General
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