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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

FOOD CHEMISTRY AND ANALYSIS II COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY242E FOOD CHEMISTRY AND ANALYSIS II 4 5 4 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Web-Based Research Introduction to Food Chemistry and Analysis II, Practice: Laboratory Orientation and Introduction to Food Chemistry Analyses Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
2 Individual Study Structure and Classification of Enzymes and Their Applications in the Food Industry, Practice: Laboratory Safety, Equipment, Glassware and Solution Preparation Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
3 Individual Study Properties and Functions of Meat and Meat Products, Practice: pH Measurement Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
4 Individual Study Structure and Functions of Egg, Practice: Determination of Total Microorganism Count in Milk Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
5 Individual Study Properties and Functions of Milk and Dairy Products, Practice: UV–Vis Spectrophotometry Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
6 Individual Study Properties and Functions of Cereals and Legumes, Practice: Investigation of the Maillard Reaction Using UV–Vis Spectrophotometry Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
7 Individual Study Natural Color and Flavor Compounds in Foods, Practice: Examination of Lecithin as an Emulsifier, Assignment of Homework Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
8 Individual Study Food Additives: Food Colorants and Preservatives, Practice: Casein Extraction from Milk Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
9 Individual Study Toxic Components Found in Foods, Practice: Gluten Extraction from Wheat Flour Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
10 - MID-TERM EXAM -
11 Individual Study Functional Foods: Prebiotics and Probiotics, Practice: Investigation of the Effects of Heat and pH on Plant Pigments Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
12 Individual Study Functional Foods: Phytochemical-Containing Foods, Practical Exam Lecture, Discussion, Question- Answer
13 Individual Study Genetically Modified Foods Lecture, Discussion, Question- Answer
14 Individual Study Properties and Functions of Tea, Coffee, Cocoa and Chocolate, Assessment of Homeworks Lecture, Discussion, Question- Answer
15 Individual Study Experimental Food Chemistry Lecture, Discussion, Question- Answer
16 - FINAL EXAM -
17 - FINAL EXAM -