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. Semester	3	2	0	4	6

Pre-requisite Course(s)
N/A

Course Language	English
Course Type	Compulsory Departmental Courses
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
#	Program Qualifications / Competencies	1	2	3	4	5
1	Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics.
2	Identifies and analyzes nutritional problems at the individual and societal levels and produces evidence-based solutions.					X
3	Collects, analyzes, interprets, and reports data in scientific research; gains the ability to work in national/international, disciplinary, and multidisciplinary teams.			X
4	Plans, implements, and develops policies for appropriate nutrition interventions and education, taking into account the age, gender, socio-cultural, economic, and health status of individuals and communities.			X
5	Effectively uses field-specific technological equipment and information technologies.				X
6	Acquires the ability to communicate in writing and orally in Turkish and a second foreign language on topics related to the field of Nutrition and Dietetics.					X
7	Acquires the ability for lifelong learning, access to scientifically proven information, and continuous self-renewal during and after education.			X
8	Acts with professional ethics and a sense of responsibility, demonstrating awareness of the universal and societal impacts of the dietitian profession and its legal consequences.			X
9	Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels.
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.
11	Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries.

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