ECTS - Food Chemistry and Analysis

Atılım University - ECTS INFORMATION GUIDE

Food Chemistry and Analysis (NUT203) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Food Chemistry and Analysis NUT203 3 2 0 4 6
Pre-requisite Course(s)
None
Course Language English
Course Type N/A
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Question and Answer.
Course Coordinator
Course Lecturer(s)
Course Assistants
Course Objectives To teach the structural and chemical properties and reactions via experiments of macronutrients such as carbohydrates, proteins and fats, and other food compounds such as enzymes, pigments and aromatic compounds; including the chemical changes which undergo during the production-consumption period of foods. To teach the evaluation of food quality by objective and subjective methods, to teach the general composition of main food groups (e.g. dairy, meat, egg, cereals, fruits and vegetables), to teach bio-active food components and functional foods using recent publications.
Course Learning Outcomes The students who succeeded in this course;
  • Having sufficient knowledge on physical and chemical properties of macronutrients and other food components.
  • Understanding the chemical and physical reactions that influence food quality.
  • Comprehending the principles of basic food analysis.
  • Having knowledge on main subjective and objective methods used in the evaluation of food quality, and being able to apply those methods
  • Having sufficient knowledge on general characteristics of main food groups such as dairy, meat, egg, cereals, fruit and vegetables.
  • Having sufficient knowledge on bioactive food components and functional foods
  • Having sufficient knowledge on bioactive food components and functional foods.
  • Gaining the skills to perform basic qualitative/quantitative food analysis methods.
  • Being able to communicate the results of food analysis in written and oral format using the provided knowledge.
Course Content Solutions and colloidal systems, carbohydrates, proteins and lipids, enzymes, pigments, aroma and flavor compounds, milk and dairy products, meat and milk proteins, eggs and egg proteins, vegetables and fruits, cereals and gluten complex formation, tea, coffee and so on, genetically modified foods and pre-, pro, symbiotic.

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 Introduction to module Colloidalsystems/Solutions Introduction laboratory work Practice Read from the source
2 Carbohydrates I Carbohydrates II Practice Read from the source
3 Proteins I Proteins II Practice Read from the source
4 Lipids I Lipids II Practice Read from the source
5 1st midtermexam Read from the source
6 Enzymes and practice Pigments and practice Organic flavor compounds and practice Read from the source
7 Food Quality and practice Milk I and practice Read from the source
8 Milk II and practice Meat; Chicken, Fish and Their Products and practice Read from the source
9 Egg and practice Cereals and practice Read from the source
10 2nd midtermexam Read from the source
11 Fruits and Vegetables and practice Functional Foods I and practice Read from the source
12 Functional Foods II (Prebiotics, probiotics, synbiotics) Functional Foods III (Polyphenols, Carotenoids, Sulphurcompoundsetc.) Practice Read from the source
13 Tea, Coffee, Cacao and Practice Genetically modified foods and Practice Read from the source
14 General Discussion Read from the source
15 General Discussion Read from the source
16 Final exam Read from the source

Sources

Course Book 1. Campbell-Platt G. FoodScienceandTechnology. Wiley-Blackwell, Oxford UK, 2009
2. Belitz HD.,Grosch W. FoodChemistry. Springer-Verlag Berlin Heidelberg-Germany, 1999.
3. Fennema OR. FoodChemisrty. Third Ed. MarcelDekker, INC. New York, 1996 Other Sources

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation - -
Laboratory - -
Application - -
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments - -
Presentation - -
Project - -
Report - -
Seminar - -
Midterms Exams/Midterms Jury 2 50
Final Exam/Final Jury 1 50
Toplam 3 100
Percentage of Semester Work 50
Percentage of Final Work 50
Total 100

Course Category

Core Courses X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

The Relation Between Course Learning Competencies and Program Qualifications

# Program Qualifications / Competencies Level of Contribution
1 2 3 4 5
1 Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. X
2 Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. X
3 Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. X
4 Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. X
5 Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. X
6 Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. X
7 Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. X
8 Can make all necessary dietary adjustments where special nutrition is required. X
9 Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. X
10 Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. X
11 Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. X

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours) 16 3 48
Laboratory
Application 16 2 32
Special Course Internship
Field Work
Study Hours Out of Class 14 2 28
Presentation/Seminar Prepration
Project
Report
Homework Assignments
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury 2 10 20
Prepration of Final Exams/Final Jury 1 20 20
Total Workload 148