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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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Dr. 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
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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
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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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