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:	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 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	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	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.			2

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				3

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