The aim of the course is to teach the chemical structures of the main nutrient contents, the content changes of the nutrients during processing and storage.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
-
Instructor(s)
Assist. Prof. Dr. Sezen Sevdin
Course Assistant(s)
Research Assistant Nursena Uyarer
Schedule
This course is not offered in this academic year.
Office Hour(s)
-
Teaching Methods and Techniques
- Oral Presentation, Question-Answer, Practice
Principle Sources
- Fennema OR (Ed.). Food Chemistry. Thirth Edition, Marcel Dekker Inc., 1996.
- Bilişli, A. Gıda Kimyası. Sidas Medya, 2015.
Other Sources
-James C.S. Analytical Chemistry of Food. Aspen Publisher Inc., Maryland, 1999.
-Mc Williams M. Foods, Experimental Perspectives. Fourth edition, Prentice Hall, New Jersey, 2001.
-Gaman P.M., Sherrington K.B. The Science of Food. Fourth Edition, Butter-Heinemann, Oxford, 2000.
- Miller D.D. Food Chemistry: A Laboratory Manual. John Wiley and Sons Inc. New York, 1998.
-Christen G.L. Scott Smith J (Eds). Food Chemistry: Principles and Applications, Science Technology System (sTs). West Sacromento, California, 2000.
-Coultate T.P. Food: The Chemistry of Its Compenents. The Royal Society of Chemistry, 1995.
Course Schedules
Week
Contents
Learning Methods
1. Week
Water and its properties
Oral presentation
2. Week
Water properties and laboratory practice
Oral presentation, practice
3. Week
Carbohydrates and laboratory practice
Oral presentation, practice
4. Week
Carbohydrates and laboratory practice
Oral presentation, practice
5. Week
Carbohydrates and laboratory practice
Oral presentation, practice
6. Week
Lipids and laboratory practice
Oral presentation, practice
7. Week
Lipids and laboratory practice
Oral presentation, practice
8. Week
Midterm exam
Exam
9. Week
Proteins and laboratory practice
Oral presentation, practice
10. Week
Proteins and laboratory practice
Oral presentation, practice
11. Week
Enzymes and laboratory practice
Oral presentation, practice
12. Week
Pigments in foods
Oral presentation, practice
13. Week
Flavor and aroma compounds in foods
Oral presentation, practice
14. Week
Colloidal systems
Oral presentation, practice
15. Week
Final exams
Exam
16. Week
Final exams
Exam
17. Week
Final exams
Exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
25
Attendance
1
10
Laboratory
1
25
Final Exam
1
40
Program Outcomes
PO-1
It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
PO-2
To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
PO-3
Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
PO-4
Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
PO-5
To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
PO-6
Nutrition and Dietetic students and stays, professional trainings and internships.
PO-7
To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
PO-8
Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
PO-9
Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
PO-10
To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
Learning Outcomes
LO-1
Students learn the physical, chemical and functional properties of carbohydrates, proteins, lipids, enzymes, pigments, aroma and flavor compounds.
LO-2
Students understand the physical and chemical reactions which affect the food quality.
LO-3
Students understand the theories behind the basic food analyses.
LO-4
Students gain the ability to use basic qualitative / quantitative methods in nutrient analysis.
LO-5
Students explain the results of the analysis in writing and orally by interpreting them within the framework of the information taught in class.
