Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
4BES214Food Chemistry And Analysis Iı2+2+034

Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Nutrition and Dietetics
Mode of Delivery Face to Face
Type of Course Unit Compulsory
Objectives of the Course To teach the evaluation of food quality with objective and subjective methods, to teach the structural and functional properties of basic food groups (milk, meat, grains, eggs, vegetables-fruits), to discuss the effects of functional foods and bioactive nutritional components on health with current publications.
Course Content Subjective and objective methods used in the evaluation of food quality and nutritional quality, milk and dairy products, meat and products, eggs, cereals, tea, coffee, etc. composition, functional and structural properties of foods and beverages, bioactive nutritional components and functional nutrients
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Asist Prof.Dr. Hasan Uğur ÖNCEL
Assistants Research Assist. Merve Özvar merve.ozvar@gedik.edu.tr
Work Placement(s) No

Recommended or Required Reading
Resources * H.D. Belitz, W. Grosch,” food chemitry " 3 rd ed. Springer, 2004. * Mehmet Demirci, "Food Chemistry", Istanbul, 2012. Halit Keskin " Nutrient Chemistry 1. And 2. Vol.”, Istanbul University, 1981. Lecture notes Mehmet Demirci, "Food Chemistry", Istanbul, 2012.
Course notes will be given weekly.
Vize/Final

Course Category
Science %50
Field %50

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 2 28
Hours for off-the-c.r.stud 14 2 28
Mid-terms 1 2 2
Practice 14 3 42
Final examination 1 2 2
Total Work Load   Number of ECTS Credits 4 102

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Comprehends the objective and subjective methods used in the evaluation of food quality.
2 Learns the basic components of foods such as milk, meat, eggs, grains, vegetables and fruits and their physical and chemical properties.
3 Learns the basic functional properties of food components such as milk, meat, eggs, cereals, vegetables and fruits used in food production processes.
4 Gain information about the production processes of foods such as milk, meat, eggs, cereals, vegetables and fruits and the relevant legal legislation.
5 Learns up-to-date information about functional foods.
6 Gains the ability to interpret current issues related to food science in a scientific framework.


Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Types of Foods Nutraceutical Foods Medical Foods Dietary Supplement Foods
2 Natural Antioxidant Concept in Foods Free Radicals
3 The Organoleptic Characteristics of Foods Primary metabolites synthesized by plants Secondary metabolites synthesized by plants
4 Natural Antioxidants II Phenolic compounds Benefits of Ginger Risks of Ginger
5 Information about tannins Hydrolyzable tannins OPCs Proanthocyanidines
6 Phenolic Acids Benzoic Acids Hydroxycinnamic Acids
7 Chemical Structure of Flavonoids Aglycone and Glycoside structures
8 Mid-Term Exam
9 Flavonoids Phytoestrogen food contents
10 Flavanones Flavonols
11 Anatomy of the human intestinal structure Absorption of flavonoids in humans
12 Flavonoid metabolism in humans Prostaglandins
13 Absorption mechanisms of flavonoids in the small intestine and large intestine Liver detoxification mechanisms
14 Liver detoxification Phase I reactions Liver detoxification Phase II reactions
15 BRİX - Determining sugar content in fruit juices using a refractometer based on density or refractive index.
16 Final Exam


Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10
All 5 5 4 3 3 3 3 3 1
C1 5 5 4 3 3 3 3 3 1
C2 5 5 4 3 3 3 3 3 1
C3 5 5 4 3 3 3 3 3 1
C4 5 5 4 3 3 3 3 3 1
C5 5 5 4 3 3 3 3 3 1
C6 5 5 4 3 3 3 3 3 1

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