Basic Information

Course Code:

BES 232

Course Name:

Food Chemistry and Analysis Applications II

Language of Instruction:

Turkish

Course Type:

Class

Course Level:

Bachelor

ECTS:

6.00

Instructor:

Dr. Öğr. Üyesi Gül Merve GENÇER

Course Objectives

To teach the evaluation of food quality with objective and subjective methods, to teach the structural and functional properties of basic food groups (milk, meat, grains, eggs, vegetables-fruits), to discuss the effects of functional foods and bioactive nutritional components on health with current publications.

Course Content

Subjective and objective methods used in the evaluation of food quality and nutritional quality, milk and dairy products, meat and products, eggs, cereals, tea, coffee, etc. compositions, functional and structural properties of foods and beverages, bioactive nutritional components and functional nutrients.

Prerequisites / Corequisites

There is no pre-registration.

Course Books / Materials / Recommended Resources

Gıda Kimyası (MEHMET DEMİRCİ)

Learning Outcomes

Code	Description
LO1	Explains the objective and subjective methods used in the evaluation of food quality.
LO2	Describes the basic components of foods such as milk, meat, eggs, grains, vegetables, and fruits, as well as their physical and chemical properties.
LO3	İnterprets the basic components of foods such as milk, meat, eggs, grains, vegetables, and fruits, as well as their physical and chemical properties.
LO4	Discusses the production processes of foods such as milk, meat, eggs, grains, vegetables, and fruits, as well as the relevant legal regulations.
LO5	Comments on current information about functional foods.

Weekly Course Content

Week	Content
1	Dairy and Dairy Technologies
2	Dairy and Dairy Technologies
3	Meats
4	Meats
5	Egg
6	Egg
7	Grains
8	Genetically modified foods
9	Cacoa
10	Coffee
11	Tea
12	Probiotic, prebiotic synbiotic
13	Probiotic, prebiotic synbiotic
14	Vegetable Sterols and Stanols

Workload Calculation

Activity	Count	Duration (Hours)	Total
Attendance	1	42.00	42.00
Practice	1	21.00	21.00
Laboratory	1	21.00	21.00
Post-Class Individual Study	1	42.00	42.00
Post-Prectice Individual Study	1	21.00	21.00
Midterm Exam/Preparation	1	4.00	4.00
Final Exam/Preparation	1	4.00	4.00
Homework	1	21.00	21.00
Total Workload (Hours)			176
ECTS Credit (Workload / 25)			6

Assessment

#	Assessment Type	Contribution (%)
1	Midterm Exam	%30
2	Final Exam	%50
3	Homework	%20
TOTAL		%100

PO - LO Matrix

PO \ LO	LO1	LO2	LO3	LO4	LO5
PO-1
PO-2
PO-3
PO-4
PO-5
PO-6
PO-7
PO-8
PO-9

1

Low Contribution

2

Medium Contribution

3

High Contribution

Teaching and Learning Methods

#	Method Name	Description	Tools
1	Lecture (expository teaching), interactive discussion	Listening and taking notes.	Standard classroom technologies, multimedia tools (projector, computer, digital presentations)
2	Controversial Course	Listening and comprehension, critical thinking	Standard classroom technologies, multimedia tools, projector, computer, overhead projector
3	Brainstorming	The purpose of forming pairs is to ensure that they are open to innovation during the idea generation phase	Standard classroom technologies, multimedia tools, projector, computer, overhead projector
4	Group Work	Students determine the slope and cross-sectional geometric characteristics of a parabolic irrigation canal on campus, plot the flow rate curve at different sections of the canal, and submit a report.	Land surveying instruments

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