ECTS - Food Chemistry and Analysis
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, Discussion. |
| Course Lecturer(s) |
|
| 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;
|
| 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 | Colloidal Systems and Water | K1: Chapter 1 Water (p. 1-7) - K2: Chapter 3 Dispersed Systems: Basic Considerations (p.96-151) |
| 2 | Carbohydrates | K1: Chapter 5 Carbohydrates (p.249-337) |
| 3 | Proteins | K1: Chapter 2 Amino Acids, Peptides, Proteins (p.8-89) |
| 4 | Lipids | K1: Chapter 4 Lipids (p.158- 245) |
| 5 | Enzymes | K1: Chapter 3 Enzymes (p.93-155) |
| 6 | Pigments & Flavor Components | K2: Chapter 10 Colorants (p.653-703) |
| 7 | Natural Toxic Components & Food Additives | K1: Chapter 8 Food Additives (p.429- 466) - K1: Chapter 13 Toxic Substances (p.825-839) |
| 8 | Midterm Exam | - |
| 9 | Milk- Yogurt | K1: Chapter 10 Milk and Dairy Products (p.498-544) |
| 10 | Meat | K1: Chapter 12 Meat (p.563-614) |
| 11 | Egg | K1: Chapter 11 Eggs (p.546-561) |
| 12 | Grains, Functional Foods | K1: Chapter 15 Cereals and Cereal Products (p.670-742) - Essa MM et. al. Functional foods and their impact on health. J Food Sci Technol. 2023 Mar;60(3):820-834. doi: 10.1007/s13197-021-05193-3. |
| 13 | Prebiotics & Probiotics | Al-Habsi N et. al. Health Benefits of Prebiotics, Probiotics, Synbiotics, and Postbiotics. Nutrients. 2024 Nov 19;16(22):3955. doi: 10.3390/nu16223955. |
| 14 | Phytochemicals | Popovic L & Rijkers GT. Phytochemicals: Principles and Practice. Biology (Basel). 2025 Dec 21;15(1):18. doi: 10.3390/biology15010018. |
| 15 | Tea & Coffee | K1: Chapter 21 Coffee, Tea, Cocoa (p.938-969) |
| 16 | Final exam | - |
Sources
| Course Book | 1. K1: Belitz HD.,Grosch W. Food Chemistry 4th revised and extended edition. Springer-Verlag Berlin Heidelberg-Germany, 2009. |
|---|---|
| Other Sources | 2. K2: Fennema OR. Food Chemistry. Fifth Ed. Marcel Dekker, INC. New York, 2017 |
| 3. Essa MM et. al. Functional foods and their impact on health. J Food Sci Technol. 2023 Mar;60(3):820-834. doi: 10.1007/s13197-021-05193-3 | |
| 4. Al-Habsi N et. al. Health Benefits of Prebiotics, Probiotics, Symbiotic, and Postbiotics. Nutrients. 2024 Nov 19;16(22):3955. doi: 10.3390/nu16223955. | |
| 5. Popovic L, Rijkers GT. Phytochemicals: Principles and Practice. Biology (Basel). 2025 Dec 21;15(1):18. doi: 10.3390/biology15010018. PMID: 41514858; PMCID: PMC12784793. |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | 1 | 10 |
| Project | - | - |
| Report | 10 | 20 |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 2 | 50 |
| Final Exam/Final Jury | 1 | 50 |
| Toplam | 14 | 130 |
| 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 | 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 | - | |||||
| 10 | - | |||||
| 11 | - | |||||
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 | 1 | 10 | 10 |
| Project | |||
| Report | 5 | 1 | 5 |
| 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 | 163 | ||