| NUTRITION AND DIETETIC (TURKISH) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| BES2003 | Food Chemistry I | Fall | 2 | 2 | 3 | 7 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | Tr |
| Type of course: | Must Course |
| Course Level: | Bachelor |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Dr. Öğr. Üyesi CAN ERGÜN |
| Course Lecturer(s): |
Instructor EMRE BATUHAN KENGER |
| Course Objectives: | To teach students to be able to learn the components and properties of food. To investigate the chemical changes of food in the production, preparation and storage processes and to utilize food. To enable students to do some applications of the theoretical course in the laboratory. |
|
The students who have succeeded in this course; Students who succeeded in this course will be able to, Have knowledge about the componenents and properties of food, the factors that effect the quality of the food, the chemical changes of food, to define and distinguish the important properties of the components of food, to absorb the basic principles of the analysis of food, to get ability to use quantitative/qualitative procedures in the analysis of food. |
| Structures, classifications and properties of water, carbohydrates, proteins, lipids, enzymes, pigments, aroma and flavor compounds; their occurrence in foods and usage in food industry. |
| Week | Subject | Related Preparation | |
| 1) | Introduction Carbohydrates | None | |
| 2) | Carbohydrates | None | |
| 3) | Lipids | None | |
| 4) | Lipids | None | |
| 5) | Proteins | None | |
| 6) | Water | None | |
| 7) | Enzymes | None | |
| 8) | Midterm | None | |
| 9) | Vitamins, Minerals | None | |
| 10) | Vitamins, Minerals | None | |
| 11) | Pigments, Aroma compouns etc. | None | |
| 12) | Pigments, Aroma compouns etc. | None | |
| 13) | Presentation of Project | None | |
| 14) | Presentation of Project General Review | None | |
| Course Notes: | Haftalık olarak dersin öğretim üyesi tarafından dağıtılacaktır. |
| References: | 1- Demirci, M. 2014. Gıda Kimyası. 7. Baskı. Gıda Teknolojisi Derneği Yayın No: 40. İstanbul. 2- Bilişli, A. 2009. Gıda Kimyası. Sidaş Medya Limited Şti., İzmir. 3- Tayar, M., Çıbık, R. 2013. Gıda Kimyası. Dora Basım Yayın Dağıtım Ltd. Şti., Bursa. 4- Keskin, H. 1982. Besin Kimyası I ve II, Fatih Yayınevi. 5- Belitz, HD., Grosch, W. 1999. Food Chemistry. Springer, Germany. 6- Fennema OR. 1996. Food Chemistry. Third Ed. Marcel Dekker, Inc. New York. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 0 | % 0 |
| Laboratory | 8 | % 10 |
| Application | 0 | % 0 |
| Field Work | 0 | % 0 |
| Special Course Internship (Work Placement) | 0 | % 0 |
| Quizzes | 0 | % 0 |
| Homework Assignments | 0 | % 0 |
| Presentation | 0 | % 0 |
| Project | 1 | % 10 |
| Seminar | 0 | % 0 |
| Midterms | 1 | % 20 |
| Preliminary Jury | 0 | % 0 |
| Final | 1 | % 60 |
| Paper Submission | 0 | % 0 |
| Jury | 0 | % 0 |
| Bütünleme | % 0 | |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 30 | |
| PERCENTAGE OF FINAL WORK | % 70 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 16 | 3 | 48 |
| Laboratory | 8 | 2 | 16 |
| Application | 0 | 0 | 0 |
| Special Course Internship (Work Placement) | 0 | 0 | 0 |
| Field Work | 0 | 0 | 0 |
| Study Hours Out of Class | 14 | 2 | 28 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 1 | 15 | 15 |
| Homework Assignments | 0 | 0 | 0 |
| Quizzes | 0 | 0 | 0 |
| Preliminary Jury | 0 | 0 | 0 |
| Midterms | 1 | 20 | 20 |
| Paper Submission | 0 | 0 | 0 |
| Jury | 0 | 0 | 0 |
| Final | 1 | 40 | 40 |
| Total Workload | 167 | ||
| 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. | 3 |
| 2) | To act in accordance with ethical principles and values in professional practice. | 5 |
| 3) | To use life-long learning, problem-solving and critical thinking skills. | 3 |
| 4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 2 |
| 5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 2 |
| 6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 2 |
| 7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 1 |
| 8) | To communicate effectively with advisee, colleagues for effective professional relationships. | 2 |
| 9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 1 |
| 10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 2 |
| 11) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 1 |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 1 |