FOOD CHEMISTRY AND ANALYSES I PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY201	FOOD CHEMISTRY AND ANALYSES I	3	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	Assist.Prof. BAŞAK FUNDA EKEN
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It's aimed to gain knowledge, skills, and attitudes regarding the physical and chemical properties, classification, functions, and analyses of food components (water, carbohydrates, proteins, lipids, vitamins, and minerals).
Contents of the Course Unit:	The chemical and functional properties of carbohydrates, proteins, fats, water, minerals, and vitamins found in food structures, along with relevant laboratory applications.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explains the physical, chemical, and functional properties of carbohydrates, proteins, lipids, vitamins, and minerals found in food.
Applies the main chemical reactions that limit the shelf life of foods.
Applies fundamental laboratory techniques used in the chemical analysis of foods.
Reports the results of food analyses.
Relates the analysis results to the knowledge gained.
Uses basic qualitative and quantitative skills in food analysis.
Explains the importance of water and water activity in foods.
Computes the concentrations of solutions.
Computes the moisture content and dry matter amounts in foods.
Computes the water activity in foods.
Responds to the fundamental chemical reactions that occur during the processing of foods.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature search, Individual Research	Introduction to Food Chemistry	Lecture, Discussion, Laboratory, Groupwork
2	Literature search, Individual Research	Importance and Functions of Water	Lecture, Discussion, Laboratory, Groupwork
3	Literature search, Individual Research	Chemical Structure of Carbohydrates	Lecture, Discussion, Laboratory, Groupwork
4	Literature search, Individual Research	Classification and Properties of Carbohydrates	Lecture, Discussion, Laboratory, Groupwork
5	Literature search, Individual Research	Chemical Structure of Proteins	Lecture, Discussion, Laboratory, Groupwork
6	Literature search, Individual Research	Classification and Properties of Proteins	Lecture, Discussion, Laboratory, Groupwork
7	Literature search, Individual Research	Chemical Structure of Lipids	Lecture, Discussion, Laboratory, Groupwork
8	-	MID-TERM EXAM	-
9	Literature search, Individual Research	Classification and Properties of Lipids	Lecture, Discussion, Laboratory, Groupwork
10	Literature search, Individual Research	Chemical Structure and Functions of Minerals	Lecture, Discussion, Laboratory, Groupwork
11	Literature search, Individual Research	Properties of Minerals	Lecture, Discussion, Laboratory, Groupwork
12	Literature search, Individual Research	Chemical Structure and Functions of Vitamins	Lecture, Discussion, Laboratory, Groupwork
13	Literature search, Individual Research	Properties of Vitamins	Lecture, Discussion, Laboratory, Groupwork
14	Literature search, Individual Research	Experimental Determination Systems Used in Food Chemistry	Lecture, Discussion, Laboratory, Groupwork
15	Literature search, Individual Research	Review	Lecture, Discussion, Laboratory, Groupwork
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Demirci, M. (2008). Gıda kimyası (4. baskı). Onur Grafik.
Rajuva, T. R., & Joy, P. (2014). Food technology lab manual. https://www.researchgate.net/publication/306017974
Uylaşer, V., & Başoğlu, F. (2016). Temel gıda analizleri. Dora Yayıncılık.
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. ISBN: 978-1-119-71460-6.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

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.					4
2	Define current knowledge and practices in Nutrition and Dietetics.					4

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.						5

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.					4

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.				3

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.						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