It is aimed to evaluate the quality of food, to use appropriate processing techniques for different foods and to teach the effect of food processing on the quality of food.
Prerequisite(s)
Having completed BES3004 Food Chemistry and Applications I course (Valid for students newly registered in the fall semester of the 2021-2022 academic year)
Brady JW. Introductory food chemistry. Comstock Pub. Associates. 2013.
Coultate TP. Food: the chemistry of its components. Royal Society of Chemistry. 2016.
Tayar M, Çıbık R. Gıda kimyası. Dora. 2016.
Course Schedules
Week
Contents
Learning Methods
1. Week
General properties of emulsions, production methods and related laboratory applications
Oral presentation, Practice
2. Week
General characteristics of meat and meat products, applied food processing methods and related laboratory practices
Oral presentation, Practice
3. Week
General characteristics of meat and meat products, applied food processing methods and related laboratory practices
Oral presentation, Practice
4. Week
General characteristics of milk and dairy products, applied food processing methods and related laboratory practices
Oral presentation, Practice
5. Week
General characteristics of milk and dairy products, applied food processing methods and related laboratory practices
Oral presentation, Practice
6. Week
General characteristics of cereal and cereal products, applied food processing methods and related laboratory practices
Oral presentation, Practice
7. Week
General characteristics of cereal and cereal products, applied food processing methods and related laboratory practices
Oral presentation, Practice
8. Week
Midterm Exam
Exam
9. Week
General characteristics of egg and egg products, applied food processing methods and related laboratory practices
Oral presentation, Practice
10. Week
General characteristics of poultry and seafoods, applied food processing methods and related laboratory practices
Oral presentation, Practice
11. Week
General characteristics of beverages such as tea and coffee, applied food processing methods and related laboratory practices
Oral presentation, Practice
12. Week
General characteristics of fruits and vegetables, applied food processing methods and related laboratory practices
Oral presentation, Practice
13. Week
Flavors in food
Oral presentation, Practice
14. Week
General review
Oral presentation, Practice
15. Week
Final Exam
Exam
16. Week
Final Exam
Exam
17. Week
Final Exam
Exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
30
Attendance
1
10
Laboratory
1
20
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 know and apply objective and subjective methods used in the evaluation of food quality.
LO-2
Students know the general structure and properties of basic food groups such as milk, meat, eggs, cereals, vegetables and fruits, oil, sugar.
LO-3
Students know the general principles of nutritional methods, new and frequently used techniques.
LO-4
Students learn production techniques applied to different food groups.
LO-5
Students learn about the changes that technology has made in the food structure.
LO-6
Students evaluate the health effects of the changes due to the applied technology.
LO-7
Students define functional foods and classify them according to bioactive nutrient components.
LO-8
Students know the possible health effects of functional food components and develop appropriate suggestions for their nutrition.
LO-9
Students know national and international regulations covering functional foods.
LO-10
Students learn functional foods found in national and international markets, know their usage areas.
