FOOD CHEMISTRY AND ANALYSES II COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY242	FOOD CHEMISTRY AND ANALYSES II	4	5	4	5

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Uses objective and subjective methods used in the assessment of food quality.
Demonstrates examples of enzymes used in the food industry.
Identifies the general structures and properties of basic food groups such as meat, eggs, dairy, and grains.
Discovers significant chemical reactions occurring in foods during the processing stage.
Follows basic laboratory techniques used in chemical analyses of foods.
Identifies the structure and properties of natural pigments and colorants.
Outlines the effects of food additives on food quality and safety.
Explains functional foods and their effects on health.
Explains the production processes of genetically modified foods and their potential effects on health.
Explains the chemical properties and functional effects on health of tea, coffee, cocoa, and chocolate.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)