BESİN KİMYASI VE ANALİZLERİ I DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
BEY201	BESİN KİMYASI VE ANALİZLERİ I	3	5	4	5

DERS BİLGİLERİ
Dersin Öğretim Dili :	Türkçe
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 BAŞAK FUNDA EKEN
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	It's aimed to gain knowledge, skills, and attitudes regarding the physical and chemical properties, classification, functions, and analyses of food components (water, carbohydrates, proteins, lipids, vitamins, and minerals).
İçerik:	The chemical and functional properties of carbohydrates, proteins, fats, water, minerals, and vitamins found in food structures, along with relevant laboratory applications.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Explains the physical, chemical, and functional properties of carbohydrates, proteins, lipids, vitamins, and minerals found in food.
Applies the main chemical reactions that limit the shelf life of foods.
Applies fundamental laboratory techniques used in the chemical analysis of foods.
Reports the results of food analyses.
Relates the analysis results to the knowledge gained.
Uses basic qualitative and quantitative skills in food analysis.
Explains the importance of water and water activity in foods.
Computes the concentrations of solutions.
Computes the moisture content and dry matter amounts in foods.
Computes the water activity in foods.
Responds to the fundamental chemical reactions that occur during the processing of foods.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Literature search, Individual Research	Introduction to Food Chemistry	Lecture, Discussion, Laboratory, Groupwork
2	Literature search, Individual Research	Importance and Functions of Water	Lecture, Discussion, Laboratory, Groupwork
3	Literature search, Individual Research	Chemical Structure of Carbohydrates	Lecture, Discussion, Laboratory, Groupwork
4	Literature search, Individual Research	Classification and Properties of Carbohydrates	Lecture, Discussion, Laboratory, Groupwork
5	Literature search, Individual Research	Chemical Structure of Proteins	Lecture, Discussion, Laboratory, Groupwork
6	Literature search, Individual Research	Classification and Properties of Proteins	Lecture, Discussion, Laboratory, Groupwork
7	Literature search, Individual Research	Chemical Structure of Lipids	Lecture, Discussion, Laboratory, Groupwork
8	-	MID-TERM EXAM	-
9	Literature search, Individual Research	Classification and Properties of Lipids	Lecture, Discussion, Laboratory, Groupwork
10	Literature search, Individual Research	Chemical Structure and Functions of Minerals	Lecture, Discussion, Laboratory, Groupwork
11	Literature search, Individual Research	Properties of Minerals	Lecture, Discussion, Laboratory, Groupwork
12	Literature search, Individual Research	Chemical Structure and Functions of Vitamins	Lecture, Discussion, Laboratory, Groupwork
13	Literature search, Individual Research	Properties of Vitamins	Lecture, Discussion, Laboratory, Groupwork
14	Literature search, Individual Research	Experimental Determination Systems Used in Food Chemistry	Lecture, Discussion, Laboratory, Groupwork
15	Literature search, Individual Research	Review	Lecture, Discussion, Laboratory, Groupwork
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Demirci, M. (2008). Gıda kimyası (4. baskı). Onur Grafik.
Rajuva, T. R., & Joy, P. (2014). Food technology lab manual. https://www.researchgate.net/publication/306017974
Uylaşer, V., & Başoğlu, F. (2016). Temel gıda analizleri. Dora Yayıncılık.
Kontogiorgos, V. (2021). Introduction to food chemistry (pp. 19–53). Springer.
Miller, D. D., & Yeung, C. K. (2022). Food chemistry: A laboratory manual (2nd ed.). Wiley. ISBN: 978-1-119-71460-6.

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.			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	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