This course aims to provide the student with the knowledge and skills which can be used to develop an understanding of the main physical, chemical and functional properties of food.
Course Content
This course contains; Introduction to food chemistry,Food preservation principles,Carbohydrates in foods,Reactions of carbohydrates,Amino acids, peptides and proteins in foods,Reactions of proteins, determination methods,Lipids in foods,Reactions of lipids,Oxidation and its effects in food,Cooking Oils and analysis methods,Alkaloids,Experimental methods in food chemistry, Methods in food industry,Project presentation.
Course Learning Outcomes
Teaching Methods
Assessment Methods
1.Relates the nutrition and structure of foods and food analysis considering modifications in their structures during packing and storing, prossessing, cooking and preparing.
10, 17, 9
A, E
2.Discuses the chemical modifications of foods from field to fork, and the effects on nutrient value.
17, 9
A, E
3.Evaluate the relation between nutrients and human health based on his/her knowledge on food chemistry.
Reading the relevant course notes uploaded to the Mebis
2
Food preservation principles
Reading the relevant course notes uploaded to the Mebis
3
Carbohydrates in foods
Reading the relevant course notes uploaded to the Mebis
4
Reactions of carbohydrates
Reading the relevant course notes uploaded to the Mebis
5
Amino acids, peptides and proteins in foods
Reading the relevant course notes uploaded to the Mebis
6
Reactions of proteins, determination methods
Reading the relevant course notes uploaded to the Mebis
7
Lipids in foods
Reading the relevant course notes uploaded to the Mebis
8
Reactions of lipids
Reading the relevant course notes uploaded to the Mebis
9
Oxidation and its effects in food
Reading the relevant course notes uploaded to the Mebis
10
Cooking Oils and analysis methods
Reading the relevant course notes uploaded to the Mebis
11
Alkaloids
Reading the relevant course notes uploaded to the Mebis
12
Experimental methods in food chemistry
Reading the relevant course notes uploaded to the Mebis
13
Methods in food industry
Reading the relevant course notes uploaded to the Mebis
14
Project presentation
Reading the relevant course notes uploaded to the Mebis
Resources
Lecture notes
-Gıda Kimyası, Arsan Bilişli, 2012 ISBN: 0310181996.
-Gıda Kimyası, Mehmet Demirci, Şubat 2012 6. Baskı ISBN: 975-97146-2-0.
-Gıda Kimyası, İlbilge Saldamlı, Ankara 2004 ISBN: ISBN 9789756331163.
-Çeşitli bilimsel dergilerden elde edilen makaleler
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PY-1. Beslenme ve Diyetetik alanında temel bilgiye sahiptir.
X
2
PY-2. Mesleki bilgi ve becerilerini, bireysel ve toplumsal düzeyde sağlığın geliştirilmesi, hastalıkların önlenmesi ve tedavisi için kullanır.
X
3
PY-3. Birey, aile ve topluma beslenme ve diyetetik alanında eğitim verir, danışmanlık yapar.
X
4
PY-4. Toplu beslenme sistemlerinde etkili bilgi ve beceri kazanarak, menü planlama, üretim, hijyen ve besin güvenliği gibi süreçleri yönetir.
5
PY-5. Bilgi birikimini kullanarak alanına ilişkin çalışmaları bağımsız olarak yürütür, sağlık ekibi ve diğer disiplinler ile işbirliği içinde araştırma, proje ve etkinliklerde rol alır.
X
6
PY-6. Mesleğini bilimsel araştırmalar, kanıtlar, gelişen teknoloji, güncel literatür ve sağlık politikaları doğrultusunda yürütür.
X
7
PY-7. Mesleki uygulamalarını etik ilke ve standartlar doğrultusunda gerçekleştirir. Davranışı ile meslektaşlarına ve topluma örnek olur.
X
8
PY-8. En az bir yabancı dili kullanarak alanına ilişkin uluslararası literatüre ulaşır, değerlendirir ve mesleki gelişim için kullanır.
X
9
PY-9. Beslenme ve Diyetetik alanında eleştirel düşünme, sorun çözme ve karar verme becerilerini kullanır.
X
10
PY-10. Mesleki alanda yazılı ve sözlü etkili iletişim kurar.
X
11
PY-11. Mesleğin gerektirdiği genel kültür bilgisine sahiptir.
X
12
PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür.
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
40
Rate of Final Exam to Success
60
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
2
28
Guided Problem Solving
14
3
42
Resolution of Homework Problems and Submission as a Report
14
2
28
Term Project
1
10
10
Presentation of Project / Seminar
1
5
5
Quiz
0
0
0
Midterm Exam
1
17
17
General Exam
1
28
28
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
158
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(158/30)
5
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
FOOD CHEMISTRY and ANALYSIS I
YBES2115200
Fall Semester
2+3
3,5
5
Course Program
Perşembe 10:00-10:45
Perşembe 11:00-11:45
Perşembe 12:00-12:45
Perşembe 12:45-13:30
Perşembe 13:30-14:15
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Required
Course Coordinator
Assist.Prof. Fatmanur ÖZYÜREK ARPA
Name of Lecturer(s)
Assist.Prof. Sedef AYDIN
Assistant(s)
Aim
This course aims to provide the student with the knowledge and skills which can be used to develop an understanding of the main physical, chemical and functional properties of food.
Course Content
This course contains; Introduction to food chemistry,Food preservation principles,Carbohydrates in foods,Reactions of carbohydrates,Amino acids, peptides and proteins in foods,Reactions of proteins, determination methods,Lipids in foods,Reactions of lipids,Oxidation and its effects in food,Cooking Oils and analysis methods,Alkaloids,Experimental methods in food chemistry, Methods in food industry,Project presentation.
Course Learning Outcomes
Teaching Methods
Assessment Methods
1.Relates the nutrition and structure of foods and food analysis considering modifications in their structures during packing and storing, prossessing, cooking and preparing.
10, 17, 9
A, E
2.Discuses the chemical modifications of foods from field to fork, and the effects on nutrient value.
17, 9
A, E
3.Evaluate the relation between nutrients and human health based on his/her knowledge on food chemistry.
Reading the relevant course notes uploaded to the Mebis
2
Food preservation principles
Reading the relevant course notes uploaded to the Mebis
3
Carbohydrates in foods
Reading the relevant course notes uploaded to the Mebis
4
Reactions of carbohydrates
Reading the relevant course notes uploaded to the Mebis
5
Amino acids, peptides and proteins in foods
Reading the relevant course notes uploaded to the Mebis
6
Reactions of proteins, determination methods
Reading the relevant course notes uploaded to the Mebis
7
Lipids in foods
Reading the relevant course notes uploaded to the Mebis
8
Reactions of lipids
Reading the relevant course notes uploaded to the Mebis
9
Oxidation and its effects in food
Reading the relevant course notes uploaded to the Mebis
10
Cooking Oils and analysis methods
Reading the relevant course notes uploaded to the Mebis
11
Alkaloids
Reading the relevant course notes uploaded to the Mebis
12
Experimental methods in food chemistry
Reading the relevant course notes uploaded to the Mebis
13
Methods in food industry
Reading the relevant course notes uploaded to the Mebis
14
Project presentation
Reading the relevant course notes uploaded to the Mebis
Resources
Lecture notes
-Gıda Kimyası, Arsan Bilişli, 2012 ISBN: 0310181996.
-Gıda Kimyası, Mehmet Demirci, Şubat 2012 6. Baskı ISBN: 975-97146-2-0.
-Gıda Kimyası, İlbilge Saldamlı, Ankara 2004 ISBN: ISBN 9789756331163.
-Çeşitli bilimsel dergilerden elde edilen makaleler
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PY-1. Beslenme ve Diyetetik alanında temel bilgiye sahiptir.
X
2
PY-2. Mesleki bilgi ve becerilerini, bireysel ve toplumsal düzeyde sağlığın geliştirilmesi, hastalıkların önlenmesi ve tedavisi için kullanır.
X
3
PY-3. Birey, aile ve topluma beslenme ve diyetetik alanında eğitim verir, danışmanlık yapar.
X
4
PY-4. Toplu beslenme sistemlerinde etkili bilgi ve beceri kazanarak, menü planlama, üretim, hijyen ve besin güvenliği gibi süreçleri yönetir.
5
PY-5. Bilgi birikimini kullanarak alanına ilişkin çalışmaları bağımsız olarak yürütür, sağlık ekibi ve diğer disiplinler ile işbirliği içinde araştırma, proje ve etkinliklerde rol alır.
X
6
PY-6. Mesleğini bilimsel araştırmalar, kanıtlar, gelişen teknoloji, güncel literatür ve sağlık politikaları doğrultusunda yürütür.
X
7
PY-7. Mesleki uygulamalarını etik ilke ve standartlar doğrultusunda gerçekleştirir. Davranışı ile meslektaşlarına ve topluma örnek olur.
X
8
PY-8. En az bir yabancı dili kullanarak alanına ilişkin uluslararası literatüre ulaşır, değerlendirir ve mesleki gelişim için kullanır.
X
9
PY-9. Beslenme ve Diyetetik alanında eleştirel düşünme, sorun çözme ve karar verme becerilerini kullanır.
X
10
PY-10. Mesleki alanda yazılı ve sözlü etkili iletişim kurar.
X
11
PY-11. Mesleğin gerektirdiği genel kültür bilgisine sahiptir.
X
12
PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür.
