FOOD CHEMISTRY AND ANALYSES-I

Course Description

In this course, food chemistry and analysis, nutrients without categorized according to the names they contain provide comprehensive information based on basic food items: at the end of the course, the student take some information about the macro elements in the structure of food and other components of the physical and chemical properties, physical and chemical reactions that affect the quality of the food, and learn about the principles of fundamental analysis. Water chemistry, carbohydrates, amino acids, vitamins and minerals, essential elements in food, the structure of proteins and fats - classification, properties, qualitative and quantitative tests, enzyme structure, classification, factors affecting enzyme activity, flavor and uses the presence given In the course and theoretically.

FOOD CHEMISTRY AND ANALYSES-I

Evaluation Tools (Active Term)

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Encyclopedia of Food Chemistry, Peter Varelis, Laurence Melton, Fereidoon Shahidi, Elsevier Science, 2018
2. 02 Principles of Food Chemistry, John M. DeMan, Avi Publishing Company, 1980
3. 03 Fennema's Food Chemistry, Srinivasan Damodaran, Kirk L. Parkin, CRC Press, 2017

Learning Outcomes

1. L01 Compare the chemical and physical reactions that affect the quality of food. SOLO 4
2. L02 will apply the knowledge learned in theory in the laboratory. SOLO 4
3. L03 Describe the physical and chemical properties of macro nutrients and other nutrients in the structure of foods SOLO 2
4. L04 to be able to list the basic analysis principles and rules about food. SOLO 3
5. L05 Relates nutrients to their functions in the human body. SOLO 4
6. L06 Distinguish the food sources with nutrients. SOLO 4

Program Outcomes

1. P01 Has the theoretical and applied knowledge required by the dietitian profession
2. P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
3. P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
4. P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
5. P05 Uses information technologies and specific technological equipment to the field effectively
6. P06 Maintains personal and professional development with the awareness of lifelong learning.
7. P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
8. P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
9. P09 Acts in accordance with quality management processes.
10. P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
11. P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.

Po-Lo Matrix