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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	Literature Review, Individual Research	Introduction to Food Chemistry and Analysis II	Lecture,Discussion, Laboratory, Groupwork,Web based learning
2	Literature Review, Individual Research	Structure and classification of Enzymes, and their usage in food industry	Lecture,Discussion, Laboratory, Groupwork,Web based learning
3	Literature Review, Individual Research	Structures and functions of meat and meat products	Lecture,Discussion, Laboratory, Groupwork,Web based learning
4	Literature Review, Individual Research	Structures and functions of eggs	Lecture,Discussion, Laboratory, Groupwork,Web based learning
5	Literature Review, Individual Research	Structures and functions of milk and dairy products	Lecture,Discussion, Laboratory, Groupwork,Web based learning
6	Literature Review, Individual Research	Structures and functions of grains and legumes	Lecture,Discussion, Laboratory, Groupwork,Web based learning
7	Literature Review, Individual Research	Natural pigments and taste factors in foods	Lecture,Discussion, Laboratory, Groupwork,Web based learning
8	-	MID-TERM EXAM	-
9	Literature Review, Individual Research	Food additives; food dyes and food preservatives etc.	Lecture,Discussion, Laboratory, Groupwork,Web based learning
10	Literature Review, Individual Research	Toxic compounds in Foods	Lecture,Discussion, Laboratory, Groupwork,Web based learning
11	Literature Review, Individual Research	Functional foods; prebiotics and probiotics	Lecture,Discussion, Laboratory, Groupwork,Web based learning
12	Literature Review, Individual Research	Functional foods; foods containing phytochemicals	Lecture,Discussion, Laboratory, Groupwork,Web based learning
13	Literature Review, Individual Research	Genetically modified foods	Lecture,Discussion, Laboratory, Groupwork,Web based learning
14	Literature Review, Individual Research	Structures and functions of tea, coffee, cocoa and chocolate	Lecture,Discussion, Laboratory, Groupwork,Web based learning
15	Literature Review, Individual Research	General review	Lecture,Discussion, Laboratory, Groupwork,Web based learning
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-