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FOOD CHEMISTRY AND ANALYSES I DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu Dersin Adı Yarıyıl Süresi(T+U) Kredisi AKTS Kredisi
BEY201E FOOD CHEMISTRY AND ANALYSES I 3 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 Dr.Öğr.Üyesi ISMAIL A. M. ELHATY
Ders Ön Koşulu Yok

AMAÇ VE İÇERİK

Amaç: It is aimed to gain knowledge and skills to understand the physical and chemical properties, classification and functions of nutrients (water, carbohydrates, proteins, lipids, enzymes, vitamins and minerals).
İçerik: Chemistry and analysis of proteins, carbohydrates, lipids, Chemistry and analysis of water, vitamins and minerals, Reactions of food components during processing: Maillard reaction,caramelisation, enzymic browning etc.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)

Describe properties of vitamins.
Interprete the major chemical reactions that limit shelf life of foods.
Practice the main laboratory techniques in food chemical analysis.
Calculate the concentrations of solutions.
Calculate the dry matter and moisture content of foods.
Calculate the water activity of foods.
Explain the chemical structure of foods.
Explain the reactions of foods during processing.
Explain the importance of water and water activity 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 I Lecture, Discussion, Laboratory, Group work
2 Literature Review, Individual Research Importance and Functions of Water Lecture, Discussion, Laboratory, Group work
3 Literature Review, Individual Research Chemical Structure of Carbohydrates Lecture, Discussion, Laboratory, Group work
4 Literature Review, Individual Research Classification and Properties of Carbohydrates Lecture, Discussion, Laboratory, Group work
5 Literature Review, Individual Research Chemical Structure of Proteins Lecture, Discussion, Laboratory, Group work
6 Literature Review, Individual Research Classification and Properties of Proteins Lecture, Discussion, Laboratory, Group work
7 Literature Review, Individual Research Chemical Structure of Lipids Lecture, Discussion, Laboratory, Group work
8 - MID-TERM EXAM -
9 Literature Review, Individual Research Classification and Properties of Lipids Lecture, Discussion, Laboratory, Group work
10 Literature Review, Individual Research Chemical structure and Functions of Minerals Lecture, Discussion, Laboratory, Group work
11 Literature Review, Individual Research Properties of Minerals Lecture, Discussion, Laboratory, Group work
12 Literature Review, Individual Research Chemical Structure and Functions of Vitamins Lecture, Discussion, Laboratory, Group work
13 Literature Review, Individual Research Properties of Vitamins Lecture, Discussion, Laboratory, Group work
14 Literature Review, Individual Research Experimental Food Chemistry Analysis Methods Lecture, Discussion, Laboratory, Group work
15 Literature Review, Individual Research Overview Lecture, Discussion, Laboratory, Group workk
16 - FINAL EXAM -
17 - FINAL EXAM -

KAYNAKLAR

H., D. Belitz, W. Grosch, P. (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.
Wang, D. (2012). Food Chemistry, Nova Science Publishers.

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

DERSİN PROGRAM ÖĞRENME ÇIKTILARINA KATKISI

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.
2
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
3

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 2 5 10
Mid-Term Exam 1 1 1
Preparation for the Mid-Term Exam 1 5 5
Short Exam 0 0 0
Preparation for the Short Exam 0 0 0
TOTAL 75 0 129
Genel Toplam 129
Toplam İş Yükü / 25.5 5,1
Dersin AKTS(ECTS) Kredisi 5,0