FOOD CHEMISTRY AND ANALYSIS II PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY242E	FOOD CHEMISTRY AND ANALYSIS II	4	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
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.
Identifies the 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	Web-Based Research	Introduction to Food Chemistry and Analysis II, Practice: Laboratory Orientation and Introduction to Food Chemistry Analyses	Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
2	Individual Study	Structure and Classification of Enzymes and Their Applications in the Food Industry, Practice: Laboratory Safety, Equipment, Glassware and Solution Preparation	Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
3	Individual Study	Properties and Functions of Meat and Meat Products, Practice: pH Measurement	Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
4	Individual Study	Structure and Functions of Egg, Practice: Determination of Total Microorganism Count in Milk	Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
5	Individual Study	Properties and Functions of Milk and Dairy Products, Practice: UV–Vis Spectrophotometry	Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
6	Individual Study	Properties and Functions of Cereals and Legumes, Practice: Investigation of the Maillard Reaction Using UV–Vis Spectrophotometry	Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
7	Individual Study	Natural Color and Flavor Compounds in Foods, Practice: Examination of Lecithin as an Emulsifier, Assignment of Homework	Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
8	Individual Study	Food Additives: Food Colorants and Preservatives, Practice: Casein Extraction from Milk	Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
9	Individual Study	Toxic Components Found in Foods, Practice: Gluten Extraction from Wheat Flour	Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
10	-	MID-TERM EXAM	-
11	Individual Study	Functional Foods: Prebiotics and Probiotics, Practice: Investigation of the Effects of Heat and pH on Plant Pigments	Lecture, Demonstration, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
12	Individual Study	Functional Foods: Phytochemical-Containing Foods, Practical Exam	Lecture, Discussion, Question- Answer
13	Individual Study	Genetically Modified Foods	Lecture, Discussion, Question- Answer
14	Individual Study	Properties and Functions of Tea, Coffee, Cocoa and Chocolate, Assessment of Homeworks	Lecture, Discussion, Question- Answer
15	Individual Study	Experimental Food Chemistry	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 rev. & extended ed.). Springer.
Coultate, T. P. (2016). Food: The chemistry of its components (6th ed.). Royal Society of Chemistry.
Damodaran, S., Parkin, K. L., & Fennema, O. R. (Eds.). (2017). Fennema’s food chemistry (5th ed.). CRC Press.
Velíšek, J. (2013). Chemistry of food (1st ed.). John Wiley & Sons.
Vaclavik, V. A., & Christian, E. W. (2021). Essentials of food science (6th ed.). Springer.
Wang, D. (2012). Food chemistry. Nova Science Publishers.
Weaver, C. M., & Daniel, J. R. (2003). Food chemistry laboratory: A manual for experimental foods, dietetics, and food scientists (2nd ed.). CRC Press.

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

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.				3

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.					4

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,					4

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems					4

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.				3

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.					4

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.		1

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics			2

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	0	0	0
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	81	0	123