| 1 | Literature Review, Individual Research | Health: Health, Nutrition, Adequate and Balanced Nutrition, Nutrition Guidelines, Population Studies, Nutrition/Food/Nutrients, Nutrition in Special Conditions | Lecture, Discussion | 
                            
                                | 2 | Literature Review, Group Research | Macro–Micro Nutrients: Food Groups, Menu Planning Principles, Four-Leaf Clover/Food Pyramids/Healthy Plate Models, Practice: Laboratory Rules | Lecture, Discussion, Practice | 
                            
                                | 3 | Literature Review, Group Research | Sustainability: Sustainable Nutrition, Waste Management, Practice: Cooking Methods | Lecture, Discussion, Practice | 
                            
                                | 4 | Literature Review, Web-Based Research | Carbohydrates: Monosaccharides–Disaccharides, General Properties, Classification, Chemical Properties, Functions, Practice: Measurement Methods and Reporting | Lecture, Discussion, Practice | 
                            
                                | 5 | Literature Review, Individual Research | Carbohydrates: Polysaccharides, General Properties, Classification, Chemical Properties, Functions | Lecture | 
                            
                                | 6 | Literature Review, Individual Research | Carbohydrates: Absorption, Digestion, Glycemic Index/Load, Requirements, Sources | Lecture | 
                            
                                | 7 | Group Research, Topic Review | Grains Structure, Varieties, Gluten Complex, Use in Food Industry, Chemical Reactions, Practice: Applications with Cereals and Reporting | Lecture, Discussion, Practice | 
                            
                                | 8 | Literature Review, Individual Research | Proteins: General Properties, Classification, Chemical Properties, Functions, Essential Amino Acids | Lecture, Question-Answer | 
                            
                                | 9 | Group Research, Topic Review | Proteins: Absorption, Digestion, Requirements, Sources, Practice: Quality Evaluation (NPU) | Lecture, Individual Study, Case Study | 
                            
                                | 10 | - | MID-TERM EXAM | - | 
                            
                                | 11 | Individual research, topic review, reading | Eggs: Structure, Nutrients, Use in the Food Industry, Chemical Reactions, Purchasing, Storage, Cooking, Practice: Applications with Egg and Reporting | Lecture, Discussion, Practice | 
                            
                                | 12 | Literature Review, Group Research | Meat-Chicken-Fish: Structure, Nutrients, Use in the Food Industry, Chemical Reactions, Purchasing, Storage, Cooking, Practice: Applications with Meat–Poultry–Fish and Reporting, Practical Exam | Lecture, Discussion, Practice | 
                            
                                | 13 | Literature Review, Group Research | Milk: Structure, Nutrients, Use in the Food Industry, Chemical Reactions, Purchasing, Storage, Cooking, Practice: Applications with Milk and Dairy Products and Reporting | Lecture, Discussion, Practice | 
                            
                                | 14 | Literature Review, Group Research | Legumes: Structure, Nutrients, Use in the Food Industry, Chemical Reactions, Purchasing, Storage, Cooking, Practice: Applications with Legumes and Reporting | Lecture, Discussion, Practice | 
                            
                                | 15 | Literature Review, Web-Based Research | Alternative Protein Sources, Evaluation of Reports | Lecture | 
                            
                                | 16 | - | FINAL EXAM | - | 
                            
                                | 17 | - | FINAL EXAM | - |