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Course Code: 
NUT 116
Course Period: 
Spring
Course Type: 
Core
Theoric: 
2
Practice: 
0
Lab: 
2
Credits: 
3
ECTS: 
3
Course Language: 
English
Course Coordinator: 
Courses given by: 
Course Objectives: 
The aim of this course is to generally inform about factors which affect food quality, application of some methods which are used for subjective evaluation of food quality, food pigments, functional foods, structures and functions of nutrients in fruits and vegetables, milk and dairy products, meat and meat products, eggs, tea, coffee, cacao and chocolate.
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 factors which affect quality of food.

1,8

1,2,3

1,2,3,4,5

2)Explains the analytical methods used for evaluation of food quality.

1,8

1,2,3

1,2,3,4,5

3)Explains the structures and functions of food pigments, taste and smell factors in food and food additives.

1,8

1,2,3

1,2,3,4,5

4) Explains the functional foods.

1,8

1,2,3

1,2,3,4,5

5) Explains the structure and function of some food groups such as fruits and vegetables, egg, meat and meat products, milk and dairy products, legumes, tea, coffee, cacao and chocolate.

1,8

1,2,3

1,2,3,4,5

 

Course Flow

COURSE CONTENT

Week

Topics

Study Materials

1

FACTORS AFFECTING QUALITY OF FOOD

 

2

ANALYTICAL METHODS USED FOR EVALUATION OF FOOD QUALITY

 

3

ANALYTICAL METHODS USED FOR EVALUATION OF FOOD QUALITY

 

4

NATURAL FOOD PIGMENTS

 

5

TASTE AND SMELL FACTORS IN FOODS

 

6

FOOD ADDITIVES; FOOD COLORING, FOOD PRESERVATIVES ETC.

 

7

MIDTERM

 

8

FUNCTIONAL FOODS; DEFINITIONS, PRE AND PROBIOTICS

 

9

FUNCTIONAL FOODS; GENETICALLY MODIFIED FOODS

 

10

STRUCTURES AND FUNCTIONS OF SOY, CORN AND WHEAT

 

11

STRUCTURES AND FUNCTIONS OF EGG, MILK AND DAIRY PRODUCTS.

 

12

STRUCTURES AND FUNCTIONS OF MEAT AND MEAT PRODUCTS

 

13

STRUCTURES AND FUNCTIONS OF LEGUMES

 

14

STRUCTURES AND FUNCTIONS OF TEA, COFFEE, CACAO AND CHOCOLATE

 

15

OVERWIEV

 

 

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

Mid-terms

1

80

Experiment

8

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

3

Gains expertise in the scientific researh methods.

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)

6

1

6

Mid-terms

1

2

2

Homework

1

2

2

Experiment 7 2 14

Final examination

1

2

2

Total Work Load

 

 

85

Total Work Load / 25 (h)

 

 

3,4

ECTS Credit of the Course

 

 

 

3