Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FOOD CHEMISTRY and ANALYSIS II | YBES2215300 | Spring Semester | 2+3 | 3,5 | 5 |
| Course Program |
| 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; Food Oxidation,Properties and functions of milk and dairy products.,Dairy Products and Chemical Composition and Production Steps Quality Standards,Properties and functions of egg,The characteristics and functions of meat and meat products.,Properties and functions of honey and its products.,Vegetables -fruits: natural pigments, phytonutrients,Bread and the steps of its production.,Grains and legumes: soy, corn, wheat, GMO foods.,Nuts/Oilseeds and their properties.,Food additives: dyes, preservatives,Structures and functions of the nutrients in legumes,Label reading and article assignment presentation.,Label reading and article assignment 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. | 17, 18, 9 | A, E |
| 2.Discusses the chemical modifications of foods from field to fork, and the effects on nutrient value. | 17, 9 | A, E |
| 3. Explains the relationship between foods and human health with the knowledge gained in the food chemistry course. | 17, 18, 9 | A, E |
| Teaching Methods: | 17: Experimental Technique, 18: Micro Teaching Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Food Oxidation | Reading the relevant course notes uploaded to the Mebis |
| 2 | Properties and functions of milk and dairy products. | Preperetion from related course sources |
| 3 | Dairy Products and Chemical Composition and Production Steps Quality Standards | Reading the relevant course notes uploaded to the Mebis |
| 4 | Properties and functions of egg | Reading the relevant course notes uploaded to the Mebis |
| 5 | The characteristics and functions of meat and meat products. | Reading the relevant course notes uploaded to the Mebis |
| 6 | Properties and functions of honey and its products. | Reading the relevant course notes uploaded to the Mebis |
| 7 | Vegetables -fruits: natural pigments, phytonutrients | Reading the relevant course notes uploaded to the Mebis |
| 8 | Bread and the steps of its production. | Reading the relevant course notes uploaded to the Mebis |
| 9 | Grains and legumes: soy, corn, wheat, GMO foods. | Reading the relevant course notes uploaded to the Mebis |
| 10 | Nuts/Oilseeds and their properties. | Reading the relevant course notes uploaded to the Mebis |
| 11 | Food additives: dyes, preservatives | Reading the relevant course notes uploaded to the Mebis |
| 12 | Structures and functions of the nutrients in legumes | Reading the relevant course notes uploaded to the Mebis |
| 13 | Label reading and article assignment presentation. | Reading the relevant course notes uploaded to the Mebis |
| 14 | Label reading and article assignment presentation. | Reading the relevant course notes uploaded to the Mebis |
| Resources |
| Lecture notes |
| • Food Chemistry, Arsan Bilişli, 2012 ISBN: 0310181996. • Food Chemistry, Mehmet Demirci, February 2012 6th Edition ISBN: 975-97146-2-0. • Food Chemistry, İlbilge Saldamlı, Ankara 2004 ISBN: ISBN 9789756331163. • Articles obtained from various scientific journals |
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 II | YBES2215300 | Spring Semester | 2+3 | 3,5 | 5 |
| Course Program |
| 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; Food Oxidation,Properties and functions of milk and dairy products.,Dairy Products and Chemical Composition and Production Steps Quality Standards,Properties and functions of egg,The characteristics and functions of meat and meat products.,Properties and functions of honey and its products.,Vegetables -fruits: natural pigments, phytonutrients,Bread and the steps of its production.,Grains and legumes: soy, corn, wheat, GMO foods.,Nuts/Oilseeds and their properties.,Food additives: dyes, preservatives,Structures and functions of the nutrients in legumes,Label reading and article assignment presentation.,Label reading and article assignment 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. | 17, 18, 9 | A, E |
| 2.Discusses the chemical modifications of foods from field to fork, and the effects on nutrient value. | 17, 9 | A, E |
| 3. Explains the relationship between foods and human health with the knowledge gained in the food chemistry course. | 17, 18, 9 | A, E |
| Teaching Methods: | 17: Experimental Technique, 18: Micro Teaching Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Food Oxidation | Reading the relevant course notes uploaded to the Mebis |
| 2 | Properties and functions of milk and dairy products. | Preperetion from related course sources |
| 3 | Dairy Products and Chemical Composition and Production Steps Quality Standards | Reading the relevant course notes uploaded to the Mebis |
| 4 | Properties and functions of egg | Reading the relevant course notes uploaded to the Mebis |
| 5 | The characteristics and functions of meat and meat products. | Reading the relevant course notes uploaded to the Mebis |
| 6 | Properties and functions of honey and its products. | Reading the relevant course notes uploaded to the Mebis |
| 7 | Vegetables -fruits: natural pigments, phytonutrients | Reading the relevant course notes uploaded to the Mebis |
| 8 | Bread and the steps of its production. | Reading the relevant course notes uploaded to the Mebis |
| 9 | Grains and legumes: soy, corn, wheat, GMO foods. | Reading the relevant course notes uploaded to the Mebis |
| 10 | Nuts/Oilseeds and their properties. | Reading the relevant course notes uploaded to the Mebis |
| 11 | Food additives: dyes, preservatives | Reading the relevant course notes uploaded to the Mebis |
| 12 | Structures and functions of the nutrients in legumes | Reading the relevant course notes uploaded to the Mebis |
| 13 | Label reading and article assignment presentation. | Reading the relevant course notes uploaded to the Mebis |
| 14 | Label reading and article assignment presentation. | Reading the relevant course notes uploaded to the Mebis |
| Resources |
| Lecture notes |
| • Food Chemistry, Arsan Bilişli, 2012 ISBN: 0310181996. • Food Chemistry, Mehmet Demirci, February 2012 6th Edition ISBN: 975-97146-2-0. • Food Chemistry, İlbilge Saldamlı, Ankara 2004 ISBN: ISBN 9789756331163. • Articles obtained from various scientific journals |
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 | |