Introductıon To Food Chemıstry

Course Code: 
NUT 107
Course Period: 
Autumn
Course Type: 
Core
P: 
2
Lab: 
2
Credits: 
3
ECTS: 
6
Course Language: 
English
Course Objectives: 
The aim of this course is to generally inform about water activity, importance of water in food, structure, classification and properties of carbohydrates, proteins, lipids and enzymes, factors that affect enzyme activity and use of enzyme in food industry, qualitative and quantitative test methods, structure and utilization of food additives.
Course Content: 

Physical and chemical properties, function and analysis of food.

Course Methodology: 
1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case Study
Course Evaluation Methods: 
1:Writing Exam 2: Multiple Choice Test 3: Gap Filling 4: True-False 5: Oral Examination 6: Portfolio

Vertical Tabs

Course Learning Outcomes

 

Learning Outcomes

Program Learning Outcomes

 

Teaching

Methods

 

Assessment

Methods

1) Explains the definitions, properties and groups of water and food.

1,8

 

1,2,3

 

1,2,3,4,5

 

2)Explains the contents and chemical structure of foods.

1,8

 

 

1,2,3

 

 

1,2,3,4,5

 

 

3)Explains the methods of food analysis.

1,8

 

 

1,2,3

 

 

1,2,3,4,5

4) Explains the methods of enzymatic analysis and

 

 

importance of enzymes in food.

1,8

 

 

1,2,3

 

 

1,2,3,4,5

 

5) Explains the metabolic functions, importance and sources of inorganic salts and elements.

1,8

 

 

1,2,3

 

 

1,2,3,4,5

Course Flow

 

Week

 

Topics

 

Study Materials

 

1

 

INTRODUCTION TO FOOD CHEMISTRY

 

 

2

 

IMPORTANCE OF WATER IN FOOD

 

 

3

 

CARBOHYDRATES

 

 

4

 

LIPIDS

 

 

5

 

AMINO ACIDS, PEPTIDES AND PROTEINS

 

 

6

 

ENZYMES

 

 

7

 

MIDTERM

 

 

8

 

VITAMINS

 

 

9

 

MINERALS

 

 

10

 

OXIDATION AND ITS EFFECTS

 

 

11

 

ALCOHOLS AND FERMENTATION

 

 

12

 

ALKALOIDS

 

 

13

EXPERIMENTAL DETERMINATION METHODS WHICH IS USED IN FOOD CHEMISTRY

 

 

14

 

INDUSTRIAL FOOD ANALYSIS METHODS

 

 

15

 

OVERVIEW

 

Recommended Sources

 

Textbook

 

 

 

 

Additional Resources

Belitz, HD., Grosch, W.Food Chemistry. Springer-Verlag Berlin

Heidelberg-Germany, 1999.

 

Fennema OR. Food Chemisrty. Third Ed. Marcel Dekker, INC. New York, 1996

Material Sharing

 

Documents

 

 

Assignments

 

 

Exams

 

Assessment

 

IN-TERM STUDIES

 

NUMBER

 

PERCENTAGE

 

Mid-terms

 

1

 

80

 

Quizzes

 

N.A.

 

N.A.

 

Assignment

 

1

 

20

 

Total

 

 

100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE

 

 

60

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE

 

 

40

 

Total

 

 

100

 

 

COURSE CATEGORY                                                                  Expertise/Field Courses

Course’s Contribution to Program

 

 

No

 

 

Program Learning Outcomes

 

Contribution

1

2

3

4

5

 

1

To educate people as a Dietetitian and Nutritional Counseller in direct of the needs of our country.

 

 

 

 

 

x

 

2

 

To gain expertise in the scientific research methods.

 

X

 

 

 

 

 

3

To educate students and to make them as an expert in the fields of child and adolescent nutrition.

 

 

 

 

 

 

4

 

To breed people who have ethics of the Nutritional Counselling.

 

 

 

 

 

 

5

To educate students and to make them as an expert in the fields of nutrition in pregnancy and lactating.

 

 

 

 

 

 

6

To instruct students about diseases of adulthood and to teach individual based dietary therapy in these diseases.

 

 

 

 

 

 

7

 

To instruct students to be an expert in the individual and group counselling

 

 

 

 

 

 

8

To instruct students to be an expert in explaining and fighting with epidemiologic nutritional problems.

 

 

 

 

x

 

9

 

To get learn students to social construct and nutrition.

 

 

 

 

 

 

10

To instruct students to be an expert current theories and follow new scientific recommendations.

 

 

x

 

 

 

 

11

 

To instruct students about food service systems.

 

 

 

 

 

ECTS

 

Activities

 

Quantity

 

Duration

(Hour)

 

Total Workload (Hour)

Course Duration (Including the exam week: 16x Total course hours)

 

16

 

4

 

64

 

Hours for off-the-classroom study (Pre-study, practice)

 

16

 

2

 

32

 

Mid-terms

 

1

 

2

 

2

 

Homework

 

12

 

4

 

48

 

Final examination

 

1

 

2

 

2

 

Total Work Load

 

 

 

148

 

Total Work Load / 25 (h)

 

 

 

5,92

 

ECTS Credit of the Course

 

 

 

6