FOOD CHEMISTRY AND ANALYSIS II DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
BEY242E	FOOD CHEMISTRY AND ANALYSIS II	4	5	4	5

DERS BİLGİLERİ
Dersin Öğretim Dili :	İngilizce
Dersin Düzeyi	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Assist.Prof. HATİCE MERVE BAYRAM
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	It's aimed to gain knowledge, skills, and attitudes regarding the chemical properties, processing methods, and analyses of different food groups (meat, eggs, dairy, grains, and legumes), as well as enzymes, functional foods, chemical contaminants, and chemical quality control analyses.
İçerik:	The concept of food quality and evaluation methods, the structure and applications of enzymes, the properties of meat, eggs, dairy, and grains, processing methods and laboratory applications, color and aroma compounds, food additives, probiotics, prebiotics, genetically modified foods, and the properties and processing methods of beverages (tea, coffee, cocoa, etc.).

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Uses objective and subjective methods used in the assessment of food quality.
Demonstrates examples of enzymes used in the food industry.
Identifies the general structures and properties of basic food groups such as meat, eggs, dairy, and grains.
Discovers significant chemical reactions occurring in foods during the processing stage.
Follows basic laboratory techniques used in chemical analyses of foods.
Identifies the structure and properties of natural pigments and colorants.
Outlines the effects of food additives on food quality and safety.
Explains functional foods and their effects on health.
Explains the production processes of genetically modified foods and their potential effects on health.
Explains the chemical properties and functional effects on health of tea, coffee, cocoa, and chocolate.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Literature Review, Individual Research	Introduction to Food Chemistry and Analysis II	Lecture,Discussion, Laboratory, Groupwork,Web based learning
2	Literature Review, Individual Research	Structure and classification of Enzymes, and their usage in food industry	Lecture,Discussion, Laboratory, Groupwork,Web based learning
3	Literature Review, Individual Research	Structures and functions of meat and meat products	Lecture,Discussion, Laboratory, Groupwork,Web based learning
4	Literature Review, Individual Research	Structures and functions of eggs	Lecture,Discussion, Laboratory, Groupwork,Web based learning
5	Literature Review, Individual Research	Structures and functions of milk and dairy products	Lecture,Discussion, Laboratory, Groupwork,Web based learning
6	Literature Review, Individual Research	Structures and functions of grains and legumes	Lecture,Discussion, Laboratory, Groupwork,Web based learning
7	Literature Review, Individual Research	Natural pigments and taste factors in foods	Lecture,Discussion, Laboratory, Groupwork,Web based learning
8	-	MID-TERM EXAM	-
9	Literature Review, Individual Research	Food additives; food dyes and food preservatives etc.	Lecture,Discussion, Laboratory, Groupwork,Web based learning
10	Literature Review, Individual Research	Toxic compounds in Foods	Lecture,Discussion, Laboratory, Groupwork,Web based learning
11	Literature Review, Individual Research	Functional foods; prebiotics and probiotics	Lecture,Discussion, Laboratory, Groupwork,Web based learning
12	Literature Review, Individual Research	Functional foods; foods containing phytochemicals	Lecture,Discussion, Laboratory, Groupwork,Web based learning
13	Literature Review, Individual Research	Genetically modified foods	Lecture,Discussion, Laboratory, Groupwork,Web based learning
14	Literature Review, Individual Research	Structures and functions of tea, coffee, cocoa and chocolate	Lecture,Discussion, Laboratory, Groupwork,Web based learning
15	Literature Review, Individual Research	General review	Lecture,Discussion, Laboratory, Groupwork,Web based learning
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Belitz, H. D., Grosch, W., & Schieberle, P. (2009). Food chemistry (4th revised and extended ed.). Springer.
Weaver, C. M., & Daniel, J. R. (2003). Food chemistry laboratory: A manual for experimental foods, dietetics, and food scientists (2nd ed.). CRC Press.
Velisek, J. (2013). Chemistry of food (1st ed.). John Wiley & Sons.
Wang, D. (2012). Food chemistry. Nova Science Publishers.
Watson, R. R., & Preedy, V. R. (2015). Genetically modified organisms in food: Production, safety, regulation and public health. Academic Press.
Venema, K., & do Carmo, A. P. (2015). Probiotics and prebiotics. Caister Academic Press.

ÖLÇME VE DEĞERLENDİRME
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi	Etkinlik Sayısı	Katkı Yüzdesi	Açıklama

(0) Etkisiz	(1) En Düşük	(2) Düşük	(3) Orta	(4) İyi	(5) Çok İyi
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Assess the knowledge of all disciplines that examine the relationship between humans, the environment and food and form the basis of nutrition and dietetic practice.						5
2	Define current knowledge and practices in the field of Nutrition and Dietetics.				3

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Use up-to-date technological resources in the process of obtaining and providing information in the field of Nutrition and Dietetics.					4

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Assess general health problems related to nutrition.			2
2	Explain the Nutrition and Dietetics practices by using knowledge in this field.			2

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.			2

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Apply knowledge and skills in the field of Nutrition and Dietetics.					4
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.						5

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Evaluate the knowledge about Nutrition and Dietetics with a critical perspective.						5

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.					4
2	Communicate effective verbal and written interaction between individuals.					4

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.						5
2	Respond to patients' health, social and environmental problems.	0
3	Evaluate the nutritional status of the patients.	0
4	Interpret the clinical findings of the patients in terms of nutrition.	0
5	Plan patients-specific nutritional treatments.	0

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
Öğrenme-Öğretme Etkinlikleri İş Yükü
Öğrenme-Öğretme Etkinlikleri	Etkinlik(hafta sayısı)	Süresi(saat sayısı)	Toplam İş Yükü
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	14	1	14
Land Surveying	0	0	0
Group Work	10	1	10
Laboratory	14	2	28
Reading	0	0	0
Assignment (Homework)	7	1	7
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	7	1	7
Final Exam	1	1	1
Preparation for the Final Exam	14	1	14
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	1	7
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	89	0	131