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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

FOOD CHEMISTRY AND ANALYSES I COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY201 FOOD CHEMISTRY AND ANALYSES I 3 5 4 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Literature Review Introduction to Food Chemistry Lecture, Discussion, Brainstorming
2 Literature Review, Web-Based Research Importance and Functions of Water Lecture, Demonstration, Practice
3 Literature Review, Web-Based Visual Research Chemical Structure of Carbohydrates Lecture, Discussion, Practice
4 Literature Review, Individual Research Classification and Properties of Carbohydrates Lecture, Demonstration, Practice
5 Literature Review, Web-Based Visual Research Chemical Structure of Proteins Lecture, Practice
6 Literature Review, Individual Research Classification and Properties of Proteins Lecture, Demonstration, Practice
7 Literature Review, Web-Based Visual Research Chemical Structure of Lipids, Assigning Homework Lecture, Discussion, Practice
8 - MID-TERM EXAM -
9 Literature Review, Individual Research Classification and Properties of Lipids Lecture, Demonstration, Practice
10 Literature Review, Web-Based Visual Research Chemical Structure and Functions of Minerals Lecture, Discussion, Practice
11 Literature Review, Individual Research Properties of Minerals, Practical Exam Lecture, Practice
12 Web-Based Visual Research, Group Research Chemical Structure and Functions of Vitamins Lecture, Discussion, Practice
13 Literature Review, Individual Research Properties of Vitamins Lecture, Demonstration, Practice
14 Literature Review, Group Research Experimental Determination Systems Used in Food Chemistry, Homework Evaluation Lecture, Discussion, Practice
15 Individual Research, Topic Review Review Lecture, Discussion
16 - FINAL EXAM -
17 - FINAL EXAM -