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Course Code: 
NUT 115
Course Period: 
Autumn
Course Type: 
Core
Theoric: 
2
Practice: 
0
Lab: 
2
Credits: 
3
ECTS: 
4
Course Language: 
English
Course Coordinator: 
Hülya DEMİR
Courses given by: 
Hülya DEMİR
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: 
Teaching Methods: 1: Lecture, 2: Case Study, 3: Problem Solving Technics 4: Discussion, 5: Simulation, 6: Group Study
Course Evaluation Methods: 
Assessment Methods: 1:Writing Exam 2: Multiple Choice Test 3: Blank Filling 4: True-False 5: Laboratory

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

COURSE CONTENT

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 AND MINERALS

  

9

OXIDATION AND ITS EFFECTS ON NUTRIENTS

  

10

ALCOHOLS AND FERMENTATION

  

11

ALKALOIDS

  

12

EXPERIMENTAL DETERMINATION METHODS WHICH IS USED IN FOOD CHEMISTRY

  

13

EXPERIMENTAL DETERMINATION METHODS WHICH IS USED IN FOOD CHEMISTRY

  

14

INDUSTRIAL FOOD ANALYSIS METHODS

  

15

OVERVIEW

 
 

Recommended Sources

RECOMMENDED SOURCES

Textbook

HANDBOOK OF FOOD CHEMISTRY PETER CK. CHEUNG SPRINGER REFERENCE, 2015

Additional Resources

 
 

Material Sharing

MATERIAL SHARING

Documents

  

Assignments

  

Exams

 1 Midterm, 1 Final
 

Assessment

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Midterm

1

80

Experiment

7

10

Assignment

1

10

Total

 

100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE

 

60

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE

 

40

Total

 

100
 
 

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM

  

No

Program Learning Outcomes

Contribution

  

1

2

3

4

5

  
 

1

Knows chemical structures of nutrients and human nutrition under different conditions thoroughly and uses proper sources for implementation. 

 

 

 

 

 

X

  

2

 Gains expertise in the scientific researh methods.

X

 

 

 

 

  

3

Knows spesific nutritional requirements of children and adolescents, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

x

 

 

 

 

 

  

4

Applies professional ethics and legal regulations within the framework of nutrition and diet counseling.

x

 

 

 

 

 

  

5

Knows the nutritional requirements specific to the periods of pregnancy and lactation, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

x

 

 

 

 

 

  

6

Knows adulthood diseases requiring nutritional therapy and acts regarding those processes.

x

 

 

 

 

 

  

7

Develops solutions for social nutrition problems and contributes to the development of plans and policies.

x

 

 

 

 

 

  

8

 Gains abilitiy to communicate with his/her colleagues and applies the most appropriate and recent techniques in multi-disciplinary work.

 

 

 

X

 

 

  

9

 Organizes activities aimed at improving nutritional status if necessary by determining the nutritional status of his/her environment.

x

 

 

 

 

 

 

  

10

Develops himself/herself and creativity by following the developments in his/her profession and related technologies, and can take initiative when necessary.

 

X

 

 

 

 

 

  

11

Knows the importance of food service systems institutions on human health and applies total quality management in production processes.

X

 

 

 

 

 

  

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities

Quantity

Duration

(Hour)

Total Workload (Hour)

Course Duration (Including the exam week: 15x Total course hours)

15

4

60

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

14

1

14

Mid-terms

1

10

10

Homework

1

12

12

Final examination

1

14

14

Total Work Load

 

 

110

Total Work Load / 25 (h)

 

 

4.4

ECTS Credit of the Course

 

 

4
 
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