FOOD CHEMISTRY AND ANALYSES II PROGRAMME COURSE DESCRIPTION

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

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assoc.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit	Assist.Prof. NEGİN AZARABADİ
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It's aimed to gain knowledge, skills, and attitudes regarding the chemical properties, processing methods, and analyses of different food groups (meat, eggs, dairy, grains, and legumes), as well as enzymes, functional foods, chemical contaminants, and chemical quality control analyses.
Contents of the Course Unit:	The concept of food quality and evaluation methods, the structure and applications of enzymes, the properties of meat, eggs, dairy, and grains, processing methods and laboratory applications, color and aroma compounds, food additives, probiotics, prebiotics, genetically modified foods, and the properties and processing methods of beverages (tea, coffee, cocoa, etc.).

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.
Identifies the 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.

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	-

SOURCE MATERIALS & RECOMMENDED READING
Bilişli A. (2015). Gıda Kimyası. Sidas Yayınları.
Damodaran, S., Parkin, K. L., & Fennema, O. R. (Eds.). (2017). Fennema’s food chemistry (5th ed.). CRC Press.
Demirci M. (2008). Gıda Kimyası, 4.Baskı. Onur Grafik.
Kontogiorgos, V. (2021). Introduction to Food Chemistry (pp. 19–53). Springer.
Miller, D. D., & Yeung, C. K. (2022). Food Chemistry: A laboratory Manual (2nd ed.). Wiley.
Rajuva, T. R., & Joy, P.(2014).Food Technology Lab Manual.
Uylaşer, V., & Başoğlu, F.(2016).Temel Gıda Analizleri. Dora Yayıncılık.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	30		Classical Exam
Homework Assessment	1	10
Practice	1	10
Final Exam	1	50		Classical Exam
TOTAL	4	100

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Assess the knowledge of all disciplines that examine the relationship between humans, the environment and food and form the basis of Nutrition and Dietetic practice.			2
2	Define current knowledge and practices in Nutrition and Dietetics.				3

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Use up-to-date technological resources in the process of obtaining and providing information in the field of Nutrition and Dietetics.				3

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Asses general health problems related to nutrition.			2
2	Explain the Nutrition and Dietetic practices by using knowledge in this field.				3

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.				3

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply knowledge and skills in the field of Nutrition and Dietetics.				3
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.			2

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the information about Nutrition and Dietetics with a critical perspective.				3

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.			2
2	Communicate effective verbal and written interaction between individuals.				3

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.				3
2	Respond to clients' health, social and environmental problems.	0
3	Evaluate the nutritional status of the patients.	0
4	Interpret the clinical findings of the patients in terms of nutrition.	0
5	Plan client-specific nutritional treatments.	0

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	14	1	14
Land Surveying	0	0	0
Group Work	9	1	9
Laboratory	14	2	28
Reading	0	0	0
Assignment (Homework)	1	1	1
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	9	1	9
Final Exam	1	1	1
Preparation for the Final Exam	14	1	14
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	1	7
Short Exam	1	1	1
Preparation for the Short Exam	1	1	1
TOTAL	86	0	128