| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | BD302 | Nutrition Chemistry and Analysis II | Compulsory | 3 | 6 | 4 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| The aim of this course is to provide the students with the knowledge and skills that will enable them to understand the physical and chemical properties and functions of foods. In addition to this, it is aimed to teach the evaluation of nutrients sensibly by objective and subjective methods, to examine the changes that occur in nutrition and to observe these changes, to discuss the effects of functional foods and compounds on health with current publications. |
| Name of Lecturer(s) |
| Prof. Dr. Engin ŞAHİN |
| Learning Outcomes |
| 1 | Knows and applies the methods used in the sensory evaluation of food quality. | | 2 | Have enough knowledge about functional foods. | | 3 | Becomes able to discuss current topics in nutrition science. | | 4 | Distinguish and define the chemically important properties of food components. | | 5 | Evaluates nutritional problems in food chemistry and nutritional analysis. |
|
| Mode of Delivery |
| Second Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Food quality and affecting factors. Sensory evaluation of foods. Functional foods, pre-and probiotics, genetically modified foods, soy. Functions and properties of components which are found in fruits and vegetables, egg, milk and milk products, meat and meat products, cereals, tea, coffee, cacao and chocolate. |
| Weekly Detailed Course Contents |
|
| 1 | Food quality and factors affecting | | | | 2 |
Analysis methods used for evaluation of food quality | | | | 3 |
Natural pigments in foods | | | | 4 |
Taste and fragrance items found in foods | | | | 5 |
Food additives: food dyes, preservatives, etc. | | | | 6 |
Functional foods: description, pre and probiotics | | | | 7 | Herbal functional foods | | | | 8 | MIDTERM EXAM | | | | 9 | Herbal functional foods | | | | 10 |
Functional foods: genetically modified foods | | | | 11 |
Properties and functions of soybean, maize, wheat | | | | 12 |
Properties and functions of eggs, milk and dairy products | | | | 13 |
Properties and functions of meat and products | | | | 14 |
Features and functions of legumes | | | | 15 |
Properties and functions of tea, coffee, cocoa and chocolate | | |
|
| Recommended or Required Reading |
| • Gıda Kimyası, Arsan Bilişli, 2012 ISBN: 0310181996.
• Gıda Kimyası, Mehmet Demirci, Şubat 2012 6. Baskı ISBN: 975-97146-2-0.
• Gıda Kimyası, İlbilge Saldamlı, Ankara 2004 ISBN: ISBN 9789756331163.
• Çeşitli bilimsel dergilerden elde edilen makaleler |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 75 | | Report Preparation | 1 | 25 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 2 | 28 |
| Practice | 14 | 2 | 28 |
| Question-Answer | 10 | 1 | 10 |
| Report Preparation | 8 | 1 | 8 |
| Self Study | 13 | 1 | 13 |
| Individual Study for Mid term Examination | 3 | 5 | 15 |
| Individual Study for Final Examination | 4 | 6 | 24 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 3 | 4 | 3 | 1 | 2 | 1 | 1 | 1 | 2 | 1 | 1 | 5 | 1 | 1 | 1 | | LO2 | 2 | 4 | 2 | 3 | 2 | 1 | 3 | 1 | 3 | 1 | 2 | 3 | 3 | 2 | 2 | | LO3 | 3 | 4 | 3 | 5 | 3 | 2 | 3 | 1 | 4 | 2 | 4 | 5 | 4 | 3 | 3 | | LO4 | 1 | 3 | 1 | 4 | 3 | 1 | 2 | 1 | 2 | 1 | 3 | 4 | 2 | 1 | 2 | | LO5 | 2 | 4 | 3 | 4 | 4 | 1 | 2 | 1 | 4 | 2 | 4 | 5 | 4 | 2 | 3 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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