FOOD CHEMISTRY AND ANALYSES I PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY201E	FOOD CHEMISTRY AND ANALYSES I	3	5	4	5

GENERAL INFORMATION
Language of Instruction :	English
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. ISMAIL A. M. ELHATY
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It is aimed to gain knowledge and skills to understand the physical and chemical properties, classification and functions of nutrients (water, carbohydrates, proteins, lipids, enzymes, vitamins and minerals).
Contents of the Course Unit:	Chemistry and analysis of proteins, carbohydrates, lipids, Chemistry and analysis of water, vitamins and minerals, Reactions of food components during processing: Maillard reaction,caramelisation, enzymic browning etc.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Describe properties of vitamins.
Interprete the major chemical reactions that limit shelf life of foods.
Practice the main laboratory techniques in food chemical analysis.
Calculate the concentrations of solutions.
Calculate the dry matter and moisture content of foods.
Calculate the water activity of foods.
Explain the chemical structure of foods.
Explain the reactions of foods during processing.
Explain the importance of water and water activity in foods.

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

SOURCE MATERIALS & RECOMMENDED READING
H., D. Belitz, W. Grosch, P. (2009). Schieberle, Food Chemistry, 4th revised and extended Edition, Springer.
Weaver C. M, Daniel J. R. (2003). Food Chemistry Laboratory A Manual for Experimental Foods, Dietetics and Food Scientists, Second Edition, CRC.
Velisek J. (2013). Chemistry of Food, First Edition, John Wiley & Sons.
Wang, D. (2012). Food Chemistry, Nova Science Publishers.

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 the field of 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	Assess general health problems related to nutrition.			2
2	Explain the Nutrition and Dietetics 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 knowledge 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 patients' 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 patients-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	14	1	14
Laboratory	14	2	28
Reading	0	0	0
Assignment (Homework)	0	0	0
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	14	1	14
Final Exam	1	1	1
Preparation for the Final Exam	2	5	10
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	5	5
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	75	0	129