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Week
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Topics
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Study Metarials
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1
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Defining the complex structures of foods
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R1, Chapter:1-7
R2, Chapter1-2, Page:1-5
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2
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rBasic Food Components: Water and Water analysis
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R1, Chapter: 1, Page: 9-40
R2, Chapter:6, Page:93-101
SB1: Chapter: 13, Page: 59-65
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3
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Basic Food Components: Carbohydrate Chemistry
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R1, Chapter: 2 , Page: 47-129
R2, Chapter:3, Page:9-33
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4
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Basic Food Components: Carbohydrate Analysis
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R1, Chapter: 2 , Page: 47-129
SB1, Chapter:9 , Page:41-45
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5
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Basic Food Components: Protein Chemistry
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R1, Chapter: 4, Page: 227-315
R2, Chapter: 5, Page:71-92
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6
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Basic Food Components: Protein analysis
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R1, Chapter: 4, Page: 227-315
SB1, Chapter:7 , Page:34-38
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7
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Basic Food Components: Lipid Chemistry
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R1, Chapter: 3 , Page: 135-224
R2, Chapter: 4, Page:49-67
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8
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Basic Food Components: Oils and Analysis
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R1, Chapter: 3 , Page: 135-224
SB1, Chapter:4-6 , Page: 17-32
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9
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Basic Food Components: Fats and Fat Analysis
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R1, Chapter: 3 , Page: 135-224
SB1, Chapter: 18-27 , Page: 73-91
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10
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Basic Food Components: Vitamins, Biosynthesis and Health
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R1, Chapter: 6, Page: 411-456
R2, Chapter:8, Page:117-134
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11
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Basic Food Components: Vitamin Analysis
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R1, Chapter: 6, Page: 411-456
SB1, Chapter:10 , Page: 50-53
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12
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Basic Food Components: Minerals, Their Functions and Health
Basic Food Components: Mineral Analysis
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R1, Chapter: 6, Page: 458-475
R2, Chapter:7, Page:105-112
SB1, Chapter:8 , Page: 38-41
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13
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Basic Food Components: Dietary Fibers and Food Hydrocolloids
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R2, Chapter:13, Page:184
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14
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Physical and Chemical Spoilage Reactions in Foods
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R1, Chapter: 7, Page: 479-513
SB2, Chapter: 7, Page: 209-246
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Prerequisites
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-
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Language of Instruction
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Turkish
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Responsible
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Asist. Prof. Didar Ucuncuoglu
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Instructors
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-
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Assistants
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-
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Resources
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R1. Saldamlı, İ. (2014) Gıda Kimyası, Hacettepe Üniversitesi Yayınları, Ankara
R2. Demirci, M. (2008) Gıda Kimyası, Namık Kemal Üniversitesi, Tekirdağ
R3. Gamlı, ÖF. (2013). Laboratuvar Teknikleri ve Temel Gıda Analizleri, Dora Yayıncılık.
R4. Başoğlu, F., Uylaşer, V. (2011). Temel Gıda Analizleri, Dora Yayıncılık
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Supplementary Book
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SB1. Başoğlu, F. (2011). Temel Gıda Analizleri, Dora Yayıncılık, Bursa
SB2. Ayhan, K., Coşansu, S., Durlu-Özkaya, F. (2013) Her yönüyle Gıda, Sidas Yayıncılık, İzmir
SB3. Weaver, C., (1996). The Food Chemistry Laboratory, CRC Press, Boca Raton
SB4. Üçüncüoğlu, D, (2022). Gıda Kimyası Laboratuvar Föyleri
SB5. Üçüncüoğlu, D, (2022). Laboratuvar Teknikleri Laboratuvar FöyleriYK3. Üçüncüoğlu, D, (2022). Laboratuvar Teknikleri Laboratuvar Föyleri
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Goals
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To provide knowledge about basic concepts and applications of food chemistry & analysis, and practical applications for observing possibble degradation reactions in foods.
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Content
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Water: Structure and properties , True and colloidal solutions, their properties, Carbohydrates- I and analyses, Carbohydrates-II and analyses, Proteins- I and analyses, Proteins- II and analyses, Lipids-I and analyses, Lipids- II and analyses, Vitamins-I and analyses, Vitamins-II and analyses, Vitamins-III, Minerals-I and analyses, Minerals-II and analyses, Nutritional Fibers and Food Hydrocolloids, Physical and Chemical Spoilage Reactions in Foods
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Program Learning Outcomes |
Level of Contribution |
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1
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Gains the ability to plan, implement and evaluate the nutrition and menu programs, in the process of the treatment of diseases, development and protection of the public health.
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-
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2
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Gains the ability to use foreign language, statistics, computer, information and communication technologies required by the profession.
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-
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3
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Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich.
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4
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4
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Gains the ability to take an active role in the education, management, applications, consultancy and multidisciplinary researches necessary for improving the health of public.
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-
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5
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Gains the ability of strategy development, implementation and training for food safety of society.
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-
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6
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Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders.
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-
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7
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Gains the ability to communicate effectively with team members, patient and other people.
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-
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8
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Has knowledge about national / international food and nutrition policies and legal regulations.
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-
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9
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Gains the skill of evaluating the factors affecting food quality and applying the legal regulations in the food production-consumption chain.
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5
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10
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Gains the ability of to take individual responsibility to solve problems and the interpretation, evaluation and make laboratory studies for product development, nutrient analysis and food quality.
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5
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