Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FOOD CHEMISTRY and ANALYSIS II | - | 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 | |
| Name of Lecturer(s) | Assist.Prof. Fatma MERT BİBEROĞLU |
| 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 quality and factors that affect food quality,Experimantal procedures of food quality control,Natural food pigments,Food flavour and odour substances,Food additives: dyes, preservatives,Functional foods: identification, pre- and probiotics,Vegetative functional foods,Functional foods: GMO,Structures and functions Structures and functions of the nutrients in of the nutrients in soja, corn, wheat etc.,Structures and functions of the nutrients in egg, milk and milk products,Structures and functions of the nutrients in meat and meat products,Structures and functions of the nutrients in legumes,presentation,Project presentation. |
| Dersin Öğrenme Kazanımları | 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 quality and factors that affect food quality | Reading the relevant course notes uploaded to the Mebis |
| 2 | Experimantal procedures of food quality control | Preperetion from related course sources |
| 3 | Natural food pigments | Reading the relevant course notes uploaded to the Mebis |
| 4 | Food flavour and odour substances | Reading the relevant course notes uploaded to the Mebis |
| 5 | Food additives: dyes, preservatives | Reading the relevant course notes uploaded to the Mebis |
| 6 | Functional foods: identification, pre- and probiotics | Reading the relevant course notes uploaded to the Mebis |
| 7 | Vegetative functional foods | Reading the relevant course notes uploaded to the Mebis |
| 8 | Functional foods: GMO | Reading the relevant course notes uploaded to the Mebis |
| 9 | Structures and functions Structures and functions of the nutrients in of the nutrients in soja, corn, wheat etc. | Reading the relevant course notes uploaded to the Mebis |
| 10 | Structures and functions of the nutrients in egg, milk and milk products | Reading the relevant course notes uploaded to the Mebis |
| 11 | Structures and functions of the nutrients in meat and meat products | 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 | presentation | Reading the relevant course notes uploaded to the Mebis |
| 14 | Project 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 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-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 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-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 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | 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 | 1 | 2 | 2 | |||
| Midterm Exam | 1 | 17 | 17 | |||
| General Exam | 1 | 28 | 28 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 160 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(160/30) | 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 | - | 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 | |
| Name of Lecturer(s) | Assist.Prof. Fatma MERT BİBEROĞLU |
| 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 quality and factors that affect food quality,Experimantal procedures of food quality control,Natural food pigments,Food flavour and odour substances,Food additives: dyes, preservatives,Functional foods: identification, pre- and probiotics,Vegetative functional foods,Functional foods: GMO,Structures and functions Structures and functions of the nutrients in of the nutrients in soja, corn, wheat etc.,Structures and functions of the nutrients in egg, milk and milk products,Structures and functions of the nutrients in meat and meat products,Structures and functions of the nutrients in legumes,presentation,Project presentation. |
| Dersin Öğrenme Kazanımları | 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 quality and factors that affect food quality | Reading the relevant course notes uploaded to the Mebis |
| 2 | Experimantal procedures of food quality control | Preperetion from related course sources |
| 3 | Natural food pigments | Reading the relevant course notes uploaded to the Mebis |
| 4 | Food flavour and odour substances | Reading the relevant course notes uploaded to the Mebis |
| 5 | Food additives: dyes, preservatives | Reading the relevant course notes uploaded to the Mebis |
| 6 | Functional foods: identification, pre- and probiotics | Reading the relevant course notes uploaded to the Mebis |
| 7 | Vegetative functional foods | Reading the relevant course notes uploaded to the Mebis |
| 8 | Functional foods: GMO | Reading the relevant course notes uploaded to the Mebis |
| 9 | Structures and functions Structures and functions of the nutrients in of the nutrients in soja, corn, wheat etc. | Reading the relevant course notes uploaded to the Mebis |
| 10 | Structures and functions of the nutrients in egg, milk and milk products | Reading the relevant course notes uploaded to the Mebis |
| 11 | Structures and functions of the nutrients in meat and meat products | 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 | presentation | Reading the relevant course notes uploaded to the Mebis |
| 14 | Project 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 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-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 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-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 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |