FOOD CHEMISTRY AND ANALYSIS II

Course Description

This course was set up for evaluation of nutrition the quality and objective and subjective methods, general structure and characteristics of the basic food groups, sufficient information about functional foods and current issues related to food science and apply. At the end of this course, students will learn some structures and characteristics of the basic food groups such as fruits and vegetables, adequate information about functional foods and knows the current issues related to food science and application. Content of this course; food quality and control, kinesthetic properties of food, milk and dairy products, meat, poultry, fish and products, eggs, cereals and legumes, fruits and vegetables, tea, coffee, items found in cocoa and chocolate, features and functions, functional foods, pre- and probiotics, located genetically modified foods.

FOOD CHEMISTRY AND ANALYSIS II

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Belitz, HD., Grosch, W. Food Chemistry. Springer-Verlag Berlin Heidelberg-Germany, 1999.
2. 02 Baer, I., Emteborg, H., Calle, B.2011. Results from two interlaboratory comparisons on the measurement of trace element contents in food supplements – State of the art of control laboratories in Europe. Food Chemistry, 126:1498–1504
3. 03 Dietz, B., Bolton, J. L., (2007). Botanical Dietary Supplements Gone Bad. Chem. Res. Toxicol, 20: 586-590

Learning Outcomes

1. L01 - Explain the basic components of foods and their physical and chemical properties, SOLO 4
2. L02 - Recognize functional foods, SOLO 2
3. L03 - Explain the effects of the methods used in the production processes of foods on the basic functional properties of foods, SOLO 4
4. L04 - Will apply the theoretical knowledge learned in the course in the laboratory, SOLO 4
5. L05 - Explain the food-health relationship, SOLO 4
6. L06 - Develops the ability to interpret current issues of food science (phytochemicals, etc.) in a scientific framework. SOLO 5

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