Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| ADVANCED FOOD CHEMISTRY and ANALYSIS | BESD1231790 | Spring Semester | 2+0 | 2 | 8 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Third Cycle (Doctorate Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
| Assistant(s) | |
| Aim | The aim of this course, students will provide nutrients to the physical and chemical properties and functions of their knowledge and understanding and to gain the skills. |
| Course Content | This course contains; Food quality and analysis,Quality factors and standards,Methods used to measure the quality and characteristics of food-I,Methods used to measure the quality and characteristics of food-II,Appearance properties of food, classification, influencing factors-I,Appearance properties of food, classification, influencing factors-II,Food tactile properties-I,Food tactile properties-II,Sensory evaluation,Sensory evaluation,Scales used in quality evaluation,In a related application as interactive discussion,In a related application as interactive discussion,General evaluation/discussion. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Able to relate the nutrition and structure of foods and food analysis considering modifications in their structures during packing and storing, prossessing, cooking and preparing. | 10, 16, 2, 9 | A, D, E, F |
| 1.1. Evaluate the basic knowledge using books and application tools. | 10, 16, 2, 9 | A, D, E, F |
| 1.2. Explain the sources of nutrients in terms of chemistry, define analysis methods. | 10, 16, 2, 9 | A, D, E, F |
| 1.3. Debate the updated food chemistry and food analysis knowledge in published scientific journals and documents and interpret the findings with healthy nutrition. | 10, 16, 2, 9 | A, D, E, F |
| 2. Able to interpret the chemical modifications of foods from field to fork, and the effects on nutrient value. | 10, 16, 2, 9 | A, D, E, F |
| 2.1. Employ the information technologies in related subjects. | 10, 16, 2, 9 | A, D, E, F |
| 2.2. Explain data based food chemistry and use education tools. | 10, 16, 2, 9 | A, D, E, F |
| 2.3. Analyse nutrition problems rises from chemical modifications of foods and propose solutions. | 10, 16, 2, 9 | A, D, E, F |
| 3. Able to evaluate the relation between nutrients and human health based on his/her knowledge on food chemistry. | 10, 16, 2, 9 | A, D, E, F |
| 3.1. Evaluate the developments in the field of food chemistry by the support of current topics in the society and the World. | 10, 16, 2, 9 | A, D, E, F |
| 3.2. Inform in written or orally on nutrition problems and solutions in the field of food chemistry and food analysis. | 10, 16, 2, 9 | |
| 3.3. Take responsibility as a project member in order to identify and solve the food based nutrion problems. | 10, 16, 2, 9 | A, D, E, F |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 2: Project Based Learning Model, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework, F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Food quality and analysis | Preparation from related course sources |
| 2 | Quality factors and standards | Preparation from related course sources |
| 3 | Methods used to measure the quality and characteristics of food-I | Preparation from related course sources |
| 4 | Methods used to measure the quality and characteristics of food-II | Preparation from related course sources |
| 5 | Appearance properties of food, classification, influencing factors-I | Preparation from related course sources |
| 6 | Appearance properties of food, classification, influencing factors-II | Preparation from related course sources |
| 7 | Food tactile properties-I | Preparation from related course sources |
| 8 | Food tactile properties-II | Preparation from related course sources |
| 9 | Sensory evaluation | Preparation from related course sources |
| 10 | Sensory evaluation | Preparation from related course sources |
| 11 | Scales used in quality evaluation | Preparation from related course sources |
| 12 | In a related application as interactive discussion | Preparation from related course sources |
| 13 | In a related application as interactive discussion | Preparation from related course sources |
| 14 | General evaluation/discussion | Preparation from related course sources |
| Resources |
| Powerpoint presentation files |
| 1. Gıda Kimyası, Arsan Bilişli, 2012 ISBN: 0310181996. 2. Gıda Kimyası, Mehmet Demirci, Şubat 2012 6. Baskı ISBN: 975-97146-2-0. 3. Gıda Kimyası, İlbilge Saldamlı, Ankara 2004 ISBN: ISBN 9789756331163. 4. 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 | They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | |||||
| 3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | |||||
| 5 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | They have general cultural knowledge that profession requires. | X | |||||
| 11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 3 | 42 | |||
| Guided Problem Solving | 14 | 3 | 42 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 14 | 6 | 84 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 5 | 6 | 30 | |||
| General Exam | 5 | 6 | 30 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 228 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(228/30) | 8 | |||||
| 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 |
|---|---|---|---|---|---|
| ADVANCED FOOD CHEMISTRY and ANALYSIS | BESD1231790 | Spring Semester | 2+0 | 2 | 8 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Third Cycle (Doctorate Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
| Assistant(s) | |
| Aim | The aim of this course, students will provide nutrients to the physical and chemical properties and functions of their knowledge and understanding and to gain the skills. |
| Course Content | This course contains; Food quality and analysis,Quality factors and standards,Methods used to measure the quality and characteristics of food-I,Methods used to measure the quality and characteristics of food-II,Appearance properties of food, classification, influencing factors-I,Appearance properties of food, classification, influencing factors-II,Food tactile properties-I,Food tactile properties-II,Sensory evaluation,Sensory evaluation,Scales used in quality evaluation,In a related application as interactive discussion,In a related application as interactive discussion,General evaluation/discussion. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Able to relate the nutrition and structure of foods and food analysis considering modifications in their structures during packing and storing, prossessing, cooking and preparing. | 10, 16, 2, 9 | A, D, E, F |
| 1.1. Evaluate the basic knowledge using books and application tools. | 10, 16, 2, 9 | A, D, E, F |
| 1.2. Explain the sources of nutrients in terms of chemistry, define analysis methods. | 10, 16, 2, 9 | A, D, E, F |
| 1.3. Debate the updated food chemistry and food analysis knowledge in published scientific journals and documents and interpret the findings with healthy nutrition. | 10, 16, 2, 9 | A, D, E, F |
| 2. Able to interpret the chemical modifications of foods from field to fork, and the effects on nutrient value. | 10, 16, 2, 9 | A, D, E, F |
| 2.1. Employ the information technologies in related subjects. | 10, 16, 2, 9 | A, D, E, F |
| 2.2. Explain data based food chemistry and use education tools. | 10, 16, 2, 9 | A, D, E, F |
| 2.3. Analyse nutrition problems rises from chemical modifications of foods and propose solutions. | 10, 16, 2, 9 | A, D, E, F |
| 3. Able to evaluate the relation between nutrients and human health based on his/her knowledge on food chemistry. | 10, 16, 2, 9 | A, D, E, F |
| 3.1. Evaluate the developments in the field of food chemistry by the support of current topics in the society and the World. | 10, 16, 2, 9 | A, D, E, F |
| 3.2. Inform in written or orally on nutrition problems and solutions in the field of food chemistry and food analysis. | 10, 16, 2, 9 | |
| 3.3. Take responsibility as a project member in order to identify and solve the food based nutrion problems. | 10, 16, 2, 9 | A, D, E, F |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 2: Project Based Learning Model, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework, F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Food quality and analysis | Preparation from related course sources |
| 2 | Quality factors and standards | Preparation from related course sources |
| 3 | Methods used to measure the quality and characteristics of food-I | Preparation from related course sources |
| 4 | Methods used to measure the quality and characteristics of food-II | Preparation from related course sources |
| 5 | Appearance properties of food, classification, influencing factors-I | Preparation from related course sources |
| 6 | Appearance properties of food, classification, influencing factors-II | Preparation from related course sources |
| 7 | Food tactile properties-I | Preparation from related course sources |
| 8 | Food tactile properties-II | Preparation from related course sources |
| 9 | Sensory evaluation | Preparation from related course sources |
| 10 | Sensory evaluation | Preparation from related course sources |
| 11 | Scales used in quality evaluation | Preparation from related course sources |
| 12 | In a related application as interactive discussion | Preparation from related course sources |
| 13 | In a related application as interactive discussion | Preparation from related course sources |
| 14 | General evaluation/discussion | Preparation from related course sources |
| Resources |
| Powerpoint presentation files |
| 1. Gıda Kimyası, Arsan Bilişli, 2012 ISBN: 0310181996. 2. Gıda Kimyası, Mehmet Demirci, Şubat 2012 6. Baskı ISBN: 975-97146-2-0. 3. Gıda Kimyası, İlbilge Saldamlı, Ankara 2004 ISBN: ISBN 9789756331163. 4. 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 | They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | |||||
| 3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | |||||
| 5 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | They have general cultural knowledge that profession requires. | X | |||||
| 11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |