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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	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	Literature Review, Individual Research	Classification and Properties of Lipids	Lecture, Demonstration, Practice
9	Literature Review, Web-Based Visual Research	Chemical structure and Functions of Minerals	Lecture, Discussion, Practice
10	-	MID-TERM EXAM	-
11	Literature Review, Individual Research	Properties of Minerals	Lecture, Demonstration, 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, Practice Exam	Lecture, Demonstration, Practice
14	Literature Review, Group Research	Experimental Determination Systems Used in Food Chemistry: Qualitative methods, Homework Evaluation	Lecture, Discussion, Practice
15	Individual Research, Topic Review	Experimental Determination Systems Used in Food Chemistry: Quantitative methods	Lecture, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-