Course Information

Semester	Course Unit Code	Course Unit Title	T+P+L	Credit	Number of ECTS Credits
3	BES213	Food Chemistry And Analysis I	2+2+0	3	4

Course Details

Language of Instruction	Turkish
Level of Course Unit	Bachelor's Degree
Department / Program	Nutrition and Dietetics
Type of Program	Formal Education
Type of Course Unit	Compulsory
Course Delivery Method	Face To Face
Objectives of the Course	To teach the chemical properties of macronutrients such as carbohydrates, proteins, fats, and macronutrients such as enzymes, pigments, and flavoring compounds of foods and the changes in these properties during the production-consumption process and the additives used in the food industry.
Course Content	Solutions and colloid systems; structure, classification, chemical and functional properties of carbohydrates, proteins and fats; structure of enzymes, their classification, their presence in foods and their use in the food industry; properties and functions of pigments and flavor and odor components
Course Methods and Techniques
Prerequisites and co-requisities	None
Course Coordinator	None
Name of Lecturers	Instructor MERAL CANDEMİR
Assistants	None
Work Placement(s)	No

Recommended or Required Reading

Resources	1.Campbell-Platt G. Food Science and Technology. Wiley-Blackwell, Oxford UK, 2009 2.Belitz HD.,Grosch W. Food Chemistry. Springer-Verlag Berlin Heidelberg Germany, 1999. 3.Fennema OR. Food Chemisrty. Third Ed. MarcelDekker, INC. New York, 1996
	Lecture notes will be given on a weekly basis. 1.Campbell-Platt G. Food Science and Technology. Wiley-Blackwell, Oxford UK, 2009 2.Belitz HD., Grosch W. Food Chemistry. Springer-Verlag Berlin Heidelberg Germany, 1999. 3.Fennema OR. Food Chemistry. Third Ed. Marcel Dekker, INC. New York, 1996 * Mehmet Demirci, "Food Chemistry", Istanbul, 2012. Halit Keskin " Nutrient Chemistry 1. And 2. Vol.”, Istanbul University, 1981. Mehmet Demirci, "Food Chemistry", Istanbul, 2012.
	Ders Notları
	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

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	3	42
Mid-terms	1	2	2
Practice	14	2	28
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:

No	Learning Outcomes
1	Learns the chemical structures of water, macronutrients and other nutritional components in the structure of foods.
2	Understands the principles of physical and chemical reactions that affect the quality of food.
3	Learns the diagnostic criteria of microorganisms affecting the deterioration of food and makes applications.
4	Understands the basic principle of nutritional analyses.
5	Comprehends the functional properties of macronutrients and food components in food production processes.

Weekly Detailed Course Contents

Week	Topics	Study Materials	Materials
1	Definition of matter, atomic and molecular structure
2	Pure substances Elements Compounds Mixtures
3	Laboratory equipment training, solution preparation practice and acidity measurement applications in liquids
4	Structure and classification of carbohydrates. Glucose and fructose metabolism.
5	Determination of reducing sugar in fruit juices and titration methods
6	Refraktometre ile Brix ölçümü, gıdalarda mevzuata göre olması gereken Brix değerlerinin öğrenimi
7	Yeast cultures used in fermented foods and their preparation methods
8	Midterm Exam Week
9	Preparation of yeast for fermented products and product production
10	Overview of lipids in foods. Phospholipids, Glycolipids, Waxes
11	Sterol analysis and saponification coefficient calculation in oil
12	Learning the effects of food additives on human health and E- codes.
13	Preparation and microbiological analysis of food products with and without food additives.
14	Changes that occur during the storage and cooking stages of foods Thermal Processing Techniques Pasteurization Maillard reactions and AGE formation Caramelization
15	Food Allergies and Intolerances Gluten intolerance Definition of celiac disease Transglutaminase antibodies Anti-gliadin antibodies Assessment of food intolerance with bioresonance method Evaluation of food intolerance with Bioarray test system

Contribution of Learning Outcomes to Programme Outcomes

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