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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
BEY201E 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 Web-Based Research Introduction to Food Chemistry, Practice: Laboratory Safety Rules and General Principles, Materials Used in the Laboratory Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
2 Individual Study Importance, Structure and Functions of Water in Foods, Practice: Solution Preparation Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
3 Individual Study Chemical Structure of Carbohydrates, Practice: Moisture Content and Water Activity in Foods Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
4 Individual Study Classification and Properties of Carbohydrates, Practice: Basic Analytical Methods Used in Carbohydrate Analysis of Foods Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
5 Individual Study Chemical Structure of Proteins, Practice: Determination of Total Carbohydrate Content Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
6 Individual Study Classification and Properties of Proteins, Practice: Protein Analysis in Foods Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
7 Individual Study Chemical Structure of Lipids, Practice: Amino Acid Analysis, Assignment of Homework Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
8 Individual Study Classification and Properties of Lipids, Practice: Fat Content Analysis in Foods Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
9 Individual Study Chemical Structure and Functions of Minerals, Practice: Determination of Fat Content (Soxhlet Method) Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
10 - MID-TERM EXAM -
11 Individual Study Properties of Minerals, Practice: Mineral Content Analysis in Foods Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
12 Individual Study Chemical Structure and Functions of Vitamins, Practical Exam Lecture, Discussion, Question- Answer
13 Individual Study Properties of Vitamins Lecture, Discussion, Question- Answer
14 Individual Study Experimental Determination Systems Used in Food Chemistry I: Qualitative Methods, Assessment of Homework Lecture, Discussion, Question- Answer
15 Individual Study Experimental Determination Systems Used in Food Chemistry II: Quantitative Methods Lecture, Discussion, Question- Answer
16 - FINAL EXAM -
17 - FINAL EXAM -