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	Assoc.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'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 Review	Introduction to Food Chemistry	Lecture, Discussion, Brainstorming
2	Literature Review, Web-Based Research	Importance and Functions of Water	Lecture, Demonstration, Practice
3	Literature Review, Web-Based Visual Research	Chemical Structure of Carbohydrates	Lecture, Discussion, Practice
4	Literature Review, Individual Research	Classification and Properties of Carbohydrates	Lecture, Demonstration, Practice
5	Literature Review, Web-Based Visual Research	Chemical Structure of Proteins	Lecture, Practice
6	Literature Review, Individual Research	Classification and Properties of Proteins	Lecture, Demonstration, Practice
7	Literature Review, Web-Based Visual Research	Chemical Structure of Lipids, Assigning Homework	Lecture, Discussion, Practice
8	Literature Review, Individual Research	Classification and Properties of Lipids	Lecture, Demonstration, Practice
9	Literature Review, Web-Based Visual Research	Chemical structure and Functions of Minerals	Lecture, Discussion, Practice
10	-	MID-TERM EXAM	-
11	Literature Review, Individual Research	Properties of Minerals	Lecture, Demonstration, Practice
12	Web-Based Visual Research, Group Research	Chemical Structure and Functions of Vitamins	Lecture, Discussion, Practice
13	Literature Review, Individual Research	Properties of Vitamins, Practice Exam	Lecture, Demonstration, Practice
14	Literature Review, Group Research	Experimental Determination Systems Used in Food Chemistry: Qualitative methods, Homework Evaluation	Lecture, Discussion, Practice
15	Individual Research, Topic Review	Experimental Determination Systems Used in Food Chemistry: Quantitative methods	Lecture, Discussion
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.
Velisek, J. (2013). Chemistry of food (1st ed.). John Wiley & Sons.
Venema, K., & do Carmo, A. P. (2015). Probiotics and prebiotics. Caister Academic Press.
Weaver, C. M., & Daniel, J. R. (2003). Food chemistry laboratory: A manual for experimental foods, dietetics, and food scientists (2nd ed.). CRC Press.
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		Optical (Test) Exam
Mid-Term Exam	1	30		Classical Exam
Homework Assessment	1	10
Practice	1	10
Final Exam	1	50		Optical (Test) Exam
Final Exam	1	50		Classical Exam
TOTAL	6	180

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	0	0	0
Laboratory	14	2	28
Reading	0	0	0
Assignment (Homework)	1	7	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	14	1	14
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	82	0	130