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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 Assist.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit
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.
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.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
1 Individual research, Literature search Introduction to food chemistry and analysis II Lecture,Discussion, Laboratory, Groupwork,Web based learning
2 Individual research, Literature search Structure and classification of enzymes and their uses in food industry Lecture,Discussion, Laboratory, Groupwork,Web based learning
3 Individual research, Literature search Structures and functions of meat and meat products Lecture,Discussion, Laboratory, Groupwork,Web based learning
4 Individual research, Literature search Structures and functions of eggs Lecture,Discussion, Laboratory, Groupwork,Web based learning
5 Individual research, Literature search Structures and functions of eggs, milk and dairy products Lecture,Discussion, Laboratory, Groupwork,Web based learning
6 Individual research, Literature search Structures and functions of grains and legumes Lecture,Discussion, Laboratory, Groupwork,Web based learning
7 Individual research, Literature search Natural pigments and taste factors in foods Lecture,Discussion, Laboratory, Groupwork,Web based learning
8 - MID-TERM EXAM -
9 Individual research, Literature search Food additives; food dyes and food preservatives in foods etc. Lecture,Discussion, Laboratory, Groupwork,Web based learning
10 Individual research, Literature search Toxic compounds in foods Lecture,Discussion, Laboratory, Groupwork,Web based learning
11 Individual research, Literature search Overview Functional foods; prebiotics and probiotics. Lecture,Discussion, Laboratory, Groupwork,Web based learning
12 Individual research, Literature search Functional foods; foods containing phytochemicals. Lecture,Discussion, Laboratory, Groupwork,Web based learning
13 Individual research, Literature search Genetically modified foods. Lecture,Discussion, Laboratory, Groupwork,Web based learning
14 Individual research, Literature search Structures and functions of tea, coffee, cocoa and chocolate Lecture,Discussion, Laboratory, Groupwork,Web based learning
15 Individual research, Literature search General review Lecture,Discussion, Laboratory, Groupwork,Web based learning
16 - FINAL EXAM -
17 - FINAL EXAM -

SOURCE MATERIALS & RECOMMENDED READING

Demirci M. (2008). Gıda Kimyası, 4.baskı. Onur Grafik, İstanbul.
Bilişli A. (2015). Gıda Kimyası, 3.baskı. Sidas Yayıncılık, İzmir.

ASSESSMENT

Assessment & Grading of In-Term Activities Number of Activities Degree of Contribution (%) Description
Level of Contribution
0 1 2 3 4 5

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

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.
5
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.
4

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.
2

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.
2

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.
4
2
Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.
5

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.
5

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.
4
2
Communicate effective verbal and written interaction between individuals.
4

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.
5
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 10 1 10
Laboratory 14 2 28
Reading 0 0 0
Assignment (Homework) 7 1 7
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 7 1 7
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 0 0 0
Preparation for the Short Exam 0 0 0
TOTAL 89 0 131
Total Workload of the Course Unit 131
Workload (h) / 25.5 5,1
ECTS Credits allocated for the Course Unit 5,0