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 and skills about the chemical structure of important food groups and their changes during processing, handling and storage.; comprehending the chemical quality control analyses, functional foods and chemical contaminants, enzymes used in the food industry
İçerik:	Methods used to evaluate factors affecting food quality, functional foods, probiotics and prebiotics, genetically modified foods, vegetables and fruits, eggs, milk and dairy products, meat and products, cereals, color and aroma components the concept of food quality and nutritional quality evaluation methods, chemical reactions in food, bioactive components in foods and their effects on health.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Define the structure and properties of natural pigments and colourants.
Discuss the impact of food additives on food quality and safety.
Demonstrate the enzymes used in food industry.
Explain the major chemical reactions that occur in foods during processing.
Explain the chemical structure of food groups.
Classified food additives.
Explain the functional foods and their health impact.
Practice the main chemical analysis in foods.

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, P. W.(2009). Schieberle, Food Chemistry, 4th revised and extended Edition, Springer.
Weaver C. M, Daniel J. R. (2003).Food Chemistry Laboratory A Manual for Experimental Foods, Dietetics and Food Scientists, Second Edition, CRC.
Velisek J. (2013). Chemistry of Food. First Edition,John Wiley & Sons.
Dongfeng W., ( 2012)Food Chemistry, Nova Science Publishers, Incorporated.
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. Wageningen: 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	Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.				3

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.					4

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,					4

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems					4

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.				3

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.					4

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.		1

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics			2

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	14	1	14
Laboratory	14	2	28
Reading	0	0	0
Assignment (Homework)	0	0	0
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	14	1	14
Final Exam	1	1	1
Preparation for the Final Exam	12	1	12
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	91	0	133