FOOD CHEMISTRY AND ANALYSIS 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 and the food industry in the food, flavor and fragrance substances given In the course and theoretically bet is being studied in the laboratory of the subject.

FOOD CHEMISTRY AND ANALYSIS 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 Describe the physical and chemical properties of macro nutrients and other nutrients in the structure of foods SOLO 2
2. L02 To compare the physical and chemical reactions that affect the quality of the food, SOLO 4
3. L03 List the principles of basic nutritional analysis, SOLO 3
4. L04 Explain the properties of bioactive components (phenolic compounds, etc.) in foods, SOLO 4
5. L05 Explain the structure and classification of enzymes and their use in the food industry. SOLO 4
6. L06 Apply the knowledge learned in theory in the laboratory, 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