Nutrition and Dietetics
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

BES207

Course Name:

Food Chemistry and Analysis I

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
2	2	3	4

Language of instruction:

TR-EN

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Dr.Öğr.Üyesi AYLİN SEYLAM KÜŞÜMLER

Course Lecturer(s):

Dr.Öğr.Üyesi AYLİN SEYLAM KÜŞÜMLER

Course Assistants:

Course Objective and Content

Course Objectives:	The purpose of this course is to define solutions and colloid systems, water reactions, ice, carbohyrates, amino acids, proteins and lipids and their reactions, enzyme activity and affecting factors, ezynmes used in food, color pigments found in food, taste substances and items in food.
Course Content:	Solutions and colloid systems Water properties in foods, water reactions and ice Carbohydrates Reactions leading to structural changes in amino acids, peptides and proteins Factors affecting enzyme activity, enzymes in foods and their use in food industry Reactions with fatty acids Lipids and reactions in foods Color pigments in foods Materials and articles that flavor foods

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
1) Learn the physical and chemical properties of the components in the food.
2) Learn the physical and chemical reactions that affect the quality of food.
3) Learn the principles of basic chemical analyzes related to food.
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Solutions and colloid systems	Read lecture notes
2)	Properties of water in foods, water reactions and ice	Read lecture notes Read the relevant sections from the book
3)	Carbohydrates	Read the lecture notes Read the relevants sections from the book
4)	Carbohydrates	Read the lecture notes Read the relevants sections from the book
5)	Reactions leading to structural changes in amino acids, peptides and proteins	Read the lecture notes Read the relevants sections from the book
6)	Reactions leading to structural changes in amino acids, peptides and proteins	Read the lecture notes Read the relevants sections from the book
7)	Midterm	Study lecture notes
8)	Factors affecting enzyme activity, enzymes in foods and their use in food industry.	Read the lecture notes Read the relevants sections from the book
9)	• Factors affecting enzyme activity, enzymes present in foods and their use in food industry.	Read the lecture notes Read the relevants sections from the book
10)	Reactions with fatty acids	Read the lecture notes Read the relevants sections from the book
11)	Lipids and their reactions in food	Read the lecture notes Read the relevants sections from the book
12)	Color pigments in foods	Read the lecture notes Read the relevants sections from the book
13)	The taste and odor components in foods	Read the lecture notes Read the relevants sections from the book
14)	Repetation and discussion	Read the lecture notes Read the relevants sections from the book

Sources

Course Notes / Textbooks:	1. Saldamlı, İ., Gıda Kimyası, Hacettepe Üniversitesi Yayınları, 2005 2. Belitz, HD., Grosch, W. Food Chemistry. Springer-Verlag Berlin Heidelberg-Germany, 1999.
References:	1. Güncel araştırma ve derleme makaleleri

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3
Program Outcomes
1) Graduates have the knowledge of attaining scientific knowledge in the field, monitoring, evaluating and applying current literature.
2) Graduates provide preventive health education for individual, family and community by using the information obtained in health field.
3) Graduates take responsibility as individuals and team members to solve complex and unforeseen problems encountered in the field of practice.
5) Graduates evaluates advanced knowledge and skills in the field of health with a critical approach.
6) Graduates transfer information and solution proposal for problems to people and institutions concerned about health field in written and verbally; listen to the thoughts, expectations and expectations of the people and institutions concerned.
7) Graduates become a role model for colleagues and society through Professional identity.
8) Graduates are competent enough to understand the anatomy, physiological functions and behavior of healthy individuals and/or the patients; it is empowering to understand the relationship between the individual's health and the physical and social environment.
9) As an individual, he acts in accordance with laws, regulations, legislation and professional codes of ethics regarding his duties, rights and responsibilities.
10) Cooperate with persons from related disciplines and act in accordance with social, scientific, cultural and ethical values at the stages of data collection, interpretation, application and announcement of results related to the health field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Graduates have the knowledge of attaining scientific knowledge in the field, monitoring, evaluating and applying current literature.	3
2)	Graduates provide preventive health education for individual, family and community by using the information obtained in health field.	2
3)	Graduates take responsibility as individuals and team members to solve complex and unforeseen problems encountered in the field of practice.	3
5)	Graduates evaluates advanced knowledge and skills in the field of health with a critical approach.	3
6)	Graduates transfer information and solution proposal for problems to people and institutions concerned about health field in written and verbally; listen to the thoughts, expectations and expectations of the people and institutions concerned.	1
7)	Graduates become a role model for colleagues and society through Professional identity.	3
8)	Graduates are competent enough to understand the anatomy, physiological functions and behavior of healthy individuals and/or the patients; it is empowering to understand the relationship between the individual's health and the physical and social environment.	2
9)	As an individual, he acts in accordance with laws, regulations, legislation and professional codes of ethics regarding his duties, rights and responsibilities.
10)	Cooperate with persons from related disciplines and act in accordance with social, scientific, cultural and ethical values at the stages of data collection, interpretation, application and announcement of results related to the health field.	4

Learning Activity and Teaching Methods

Lesson
Lab

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Laboratory	4	% 20
Midterms	1	% 30
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	14	28
Laboratory	14	28
Study Hours Out of Class	14	28
Midterms	14	28
Total Workload		112