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,The importance of water in foods,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.
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.
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
The importance of water in foods
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
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 I
-
Fall 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)
Lect. Fatmanur ÖZYÜREK ARPA
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,The importance of water in foods,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.
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.
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
The importance of water in foods
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
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.
