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	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 physical and chemical properties, classification, functions, and analyses of food components (water, carbohydrates, proteins, lipids, vitamins, and minerals).
Contents of the Course Unit:	Introduction to food chemistry, chemical and functional properties of carbohydrates, proteins, lipids, water, minerals, and vitamins present in foods, and experimental determination methods used in food chemistry.

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 water activity, moisture content and dry matter amounts 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	Web-Based Research	Introduction to Food Chemistry, Practice: Laboratory Safety Rules and General Principles, Materials Used in the Laboratory	Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
2	Individual Study	Importance, Structure and Functions of Water in Foods, Practice: Solution Preparation	Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
3	Individual Study	Chemical Structure of Carbohydrates, Practice: Moisture Content and Water Activity in Foods	Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
4	Individual Study	Classification and Properties of Carbohydrates, Practice: Basic Analytical Methods Used in Carbohydrate Analysis of Foods	Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
5	Individual Study	Chemical Structure of Proteins, Practice: Determination of Total Carbohydrate Content	Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
6	Individual Study	Classification and Properties of Proteins, Practice: Protein Analysis in Foods	Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
7	Individual Study	Chemical Structure of Lipids, Practice: Amino Acid Analysis, Assignment of Homework	Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
8	Individual Study	Classification and Properties of Lipids, Practice: Fat Content Analysis in Foods	Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
9	Individual Study	Chemical Structure and Functions of Minerals, Practice: Determination of Fat Content (Soxhlet Method)	Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
10	-	MID-TERM EXAM	-
11	Individual Study	Properties of Minerals, Practice: Mineral Content Analysis in Foods	Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
12	Individual Study	Chemical Structure and Functions of Vitamins, Practical Exam	Lecture, Discussion, Question- Answer
13	Individual Study	Properties of Vitamins	Lecture, Discussion, Question- Answer
14	Individual Study	Experimental Determination Systems Used in Food Chemistry I: Qualitative Methods, Assessment of Homework	Lecture, Discussion, Question- Answer
15	Individual Study	Experimental Determination Systems Used in Food Chemistry II: Quantitative Methods	Lecture, Discussion, Question- Answer
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Belitz, H. D., Grosch, W., & Schieberle, P. (2009). Food chemistry (4th revised and extended ed.). Springer.
Coultate, T. P. (2016). Food: The chemistry of its components (6th ed.). Royal Society of Chemistry.
Kontogiorgos, V. (2021). Introduction to food chemistry (pp. 19–53). Introduction to food chemistry. Springer.
Miller, D. D., & Yeung, C. K. (2022). Food chemistry: A laboratory manual (2nd ed.). Wiley.
Velisek, J. (2013). Chemistry of food (1st ed.). John Wiley & Sons.
Wang, D. (2012). Food chemistry. Nova Science Publishers.
Watson, R. R., & Preedy, V. R. (2015). Genetically modified organisms in food: Production, safety, regulation and public health. Academic Press.

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