NTD2112 Food Chemistry IIBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
NTD2112 Food Chemistry II Spring 3 0 3 5

Basic information

Language of instruction: English
Type of course: Must Course
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Face to face
Course Coordinator : Assoc. Prof. GÖKÇEN GARİPOĞLU
Course Lecturer(s): Dr. Öğr. Üyesi ZEYNEP TACER CABA
Course Objectives: With this course students; It is aimed to gain the qualifications of recognizing the physical and chemical properties of water, carbohydrates, lipids, proteins, vitamins and minerals, enzymes, phenolic compounds, natural flavors, natural toxic and contaminants.

Learning Outcomes

The students who have succeeded in this course;
1- Comprehend basic components and chemical properties of foods
2- To be able to explain the physical and chemical properties of the water in the food
3- Explain the physical and chemical properties of carbohydrates, lipids and proteins
4- Explain the physical and chemical properties of vitamins, minerals and enzymes
5- To be able to comprehend phenolic compounds, natural color and flavor substances in foods
6- Explain the functional and physical properties of foods and their effects on nutrients

Course Content

Physical and chemical properties of nutrients and foods, phenolic compounds, natural color and flavor substances in foods

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Changes in physical and chemical properties during processing and evaluation of food by the presence of water in food
2) Preliminary and chemical properties of carbohydrates present in foods
3) Characteristics of processing and evaluation of carbohydrates in foods and changeses occuring during processing and evaluation
4) Chemical structure of proteins, important proteins in foods and their
5) Variations in proteins during processing and evaluation of food
6) Preliminary, chemical properties and classification of lipids
7) Mid-term Exam
8) Technological advances of lipids, changes in processing during processing and evaluation. Other reactions occurring in lipids and hydrogenation.
9) The importance of the vitamins found in the vitamins Advancement of the vitamins found in the vitamins, their chemical structure, classification, important vitamins properties, , chemical structures, classification, properties of important vitamins, changes in vitamins during processing and evaluation of foods
10) Classification, importance of minerals
11) The importance of enzymes, their chemical structure, their classification, the specificity of the enzymes, the changes that occur during processing and evaluation
12) The importance of phenolic substances and natural flavor components in foods is important in terms of food production technology.
13) The importance of phenolic substances and natural flavor components in foods is important in terms of food production technology.
14) Course Evaluation


Course Notes / Textbooks: Dersin hocası tarafından haftalık olarak dağıtılacaktır./ Course notes will be distributed weekly by the instructor of the course.
References: 1-    Gıda Kimyası (Editör)Prof Dr. Ilbilge SALDAMLI,
2-    Gıda Kimyası Prof.Dr.Mehmet DEMIRCI
3-    Gıda Kimyası Prof.Dr. Arsan BILIŞLI
4- Gıda Kimyası Yard.Doç.Dr.Metin GÜLDAŞ Diyetisyenin Çalışma Rehberi. Hatiboğlu Yayınevi, Ankara.

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Quizzes 1 % 10
Homework Assignments 1 % 10
Midterms 1 % 20
Final 1 % 60
Total % 100
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 13 3 39
Study Hours Out of Class 13 6 78
Homework Assignments 1 2 2
Quizzes 1 2 2
Midterms 1 2 2
Final 1 2 2
Total Workload 125

Contribution of Learning Outcomes to Programme Outcomes

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
Program Outcomes Level of Contribution
1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. 2
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. 2
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) 3
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research. 4
5) To communicate effectively with advisee, colleagues for effective professional relationships. 4
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. 3
7) To use life-long learning, problem-solving and critical thinking skills. 3
8) To act in accordance with ethical principles and values in professional practice. 4
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. 4
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. 5
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. 4
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. 4