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	Assist.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 and skills about the chemical structure of important food groups and their changes during processing, handling and storage.; comprehending the chemical quality control analyses, functional foods and chemical contaminants, enzymes used in the food industry
Contents of the Course Unit:	Methods used to evaluate factors affecting food quality, functional foods, probiotics and prebiotics, genetically modified foods, vegetables and fruits, eggs, milk and dairy products, meat and products, cereals, color and aroma components the concept of food quality and nutritional quality evaluation methods, chemical reactions in food, bioactive components in foods and their effects on health.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Define the structure and properties of natural pigments and colourants.
Discuss the impact of food additives on food quality and safety.
Demonstrate the enzymes used in food industry.
Explain the major chemical reactions that occur in foods during processing.
Explain the chemical structure of food groups.
Classified food additives.
Explain the functional foods and their health impact.
Practice the main chemical analysis 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 II	Lecture,Discussion, Laboratory, Groupwork,Web based learning
2	Literature Review, Individual Research	Structure and classification of Enzymes, and their usage in food industry	Lecture,Discussion, Laboratory, Groupwork,Web based learning
3	Literature Review, Individual Research	Structures and functions of meat and meat products	Lecture,Discussion, Laboratory, Groupwork,Web based learning
4	Literature Review, Individual Research	Structures and functions of eggs	Lecture,Discussion, Laboratory, Groupwork,Web based learning
5	Literature Review, Individual Research	Structures and functions of milk and dairy products	Lecture,Discussion, Laboratory, Groupwork,Web based learning
6	Literature Review, Individual Research	Structures and functions of grains and legumes	Lecture,Discussion, Laboratory, Groupwork,Web based learning
7	Literature Review, Individual Research	Natural pigments and taste factors in foods	Lecture,Discussion, Laboratory, Groupwork,Web based learning
8	-	MID-TERM EXAM	-
9	Literature Review, Individual Research	Food additives; food dyes and food preservatives etc.	Lecture,Discussion, Laboratory, Groupwork,Web based learning
10	Literature Review, Individual Research	Toxic compounds in Foods	Lecture,Discussion, Laboratory, Groupwork,Web based learning
11	Literature Review, Individual Research	Functional foods; prebiotics and probiotics	Lecture,Discussion, Laboratory, Groupwork,Web based learning
12	Literature Review, Individual Research	Functional foods; foods containing phytochemicals	Lecture,Discussion, Laboratory, Groupwork,Web based learning
13	Literature Review, Individual Research	Genetically modified foods	Lecture,Discussion, Laboratory, Groupwork,Web based learning
14	Literature Review, Individual Research	Structures and functions of tea, coffee, cocoa and chocolate	Lecture,Discussion, Laboratory, Groupwork,Web based learning
15	Literature Review, Individual Research	General review	Lecture,Discussion, Laboratory, Groupwork,Web based learning
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Belitz H. D., Grosch, P. W.(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.
Dongfeng W., ( 2012)Food Chemistry, Nova Science Publishers, Incorporated.
Watson, R. R., & Preedy, V. R. (2015). Genetically Modified Organisms in Food: Production, Safety, Regulation and Public Health. Academic Press.
Venema, K., & do Carmo, A. P. (2015). Probiotics and prebiotics. Wageningen: Caister Academic Press.

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	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	14	1	14
Final Exam	1	1	1
Preparation for the Final Exam	12	1	12
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	91	0	133