Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
FOOD CHEMISTRY and ANALYSIS I | BES2115200 | Fall Semester | 2+3 | 3,5 | 5 |
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. | 18, 9 | A, E |
Teaching Methods: | 10: Discussion Method, 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 | Introduction to 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 | BES2115200 | Fall Semester | 2+3 | 3,5 | 5 |
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. | 18, 9 | A, E |
Teaching Methods: | 10: Discussion Method, 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 | Introduction to 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 |
Numerical Data
Ekleme Tarihi: 09/10/2023 - 10:55Son Güncelleme Tarihi: 24/12/2023 - 02:18
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