2024-2025 Academic Year Faculty of Health Sciences Opening Lecture
Izmir University of Economics Faculty of Health Sciences 2024-2025 Academic Year Opening Lecture titled "From Mythology to Terminology" was held ...
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Department of Nutrition and Dietetics
BES 201 | Course Introduction and Application Information
| Course Name |
Food Chemistry I
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
BES 201
|
Fall
|
3
|
2
|
4
|
5
|
| Prerequisites |
None
|
|||||
| Course Language |
Turkish
|
|||||
| Course Type |
Required
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | face to face | |||||
| Teaching Methods and Techniques of the Course | DiscussionQ&AApplication: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
| National Occupation Classification | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | ||||||
| Course Objectives | The aim of this course is to provide students with an understanding of the basic components of food, such as carbohydrates, fats, proteins, minerals, vitamins, water, and the chemical changes that occur during food preparation, and to teach the laboratory techniques necessary for the analysis of food components. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | Food components: Carbohydrates, fats, proteins, minerals, vitamins, and water. Chemical changes in food composition during preparation, storage, preservation, and processing. Qualitative and quantitative methods for analyzing food components. Effects of changes in food components on the physical, functional, and nutritional properties of foods. Natural flavor, aroma, and color compounds in foods. Food additives. |
| Related Sustainable Development Goals |
|
|
|
Core Courses |
X
|
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Water and its properties, water found in foods, water activity | Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 1&2 |
| 2 | Chemical structure of carbohydrates | Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 4 |
| 3 | Functional structure of carbohydrates | Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 4 |
| 4 | Chemical structure of proteins | Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 6 |
| 5 | Functional structure of proteins | Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 6 |
| 6 | Chemical structure of oils | Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 5 |
| 7 | Yağların fonksiyonel yapısı | Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 5 |
| 8 | Midterm Exam | |
| 9 | Chemical structure of minerals | Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 9 |
| 10 | Functional structure of minerals | Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 9 |
| 11 | Chemical structure of vitamins | Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 8 |
| 12 | Functional structure of vitamins | Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 8 |
| 13 | Food enzymes | Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 7 |
| 14 | Food additives | Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 12 |
| 15 | Natural flavor and aroma components, colorants | Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., NY. Chapter 10&11 |
| 16 | Final Exam |
| Course Notes/Textbooks | Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., New York. |
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application |
1
|
10
|
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury |
1
|
10
|
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
30
|
| Final Exam |
1
|
50
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
50
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
50
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
| Study Hours Out of Class |
14
|
2
|
28
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
1
|
5
|
5
|
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
12
|
12
|
| Final Exam |
1
|
25
|
25
|
| Total |
150
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
|||||
|
1
|
2
|
3
|
4
|
5
|
|||
| 1 |
Effectively uses evidence-based professional knowledge of basic, health and social sciences required by the dietitian profession throughout their professional life. |
X
|
-
|
-
|
-
|
-
|
|
| 2 |
Gains the ability to use the acquired knowledge to improve the health level and quality of life of the society. |
-
|
X
|
-
|
-
|
-
|
|
| 3 |
Gains the ability to work effectively as an individual and to take responsibility in multidisciplinary teamwork. |
-
|
X
|
-
|
-
|
-
|
|
| 4 |
Identifies, defines, interprets, decides and solves the problems that may be encountered in different fields of Nutrition and Dietetics. |
X
|
-
|
-
|
-
|
-
|
|
| 5 |
Applies individual-specific professional knowledge in accordance with the physiological, environmental and socio-cultural needs of healthy and/or sick individuals. |
-
|
-
|
-
|
-
|
-
|
|
| 6 |
Continuously improve themselves in their field by using accurate and reliable information and modern information technologies. |
-
|
-
|
X
|
-
|
-
|
|
| 7 |
Acquires the ability to communicate verbally and in writing at national and international level on professional issues related to the field of Nutrition and Dietetics. |
X
|
-
|
-
|
-
|
-
|
|
| 8 |
Acts in accordance with social, scientific and ethical values in the stages of data collection, interpretation and evaluation of results while conducting research in the field of Nutrition and Dietetics. |
-
|
-
|
-
|
-
|
-
|
|
| 9 |
Acquires knowledge and practical skills in the development of individual and social nutrition recommendations at national and international level, and the establishment of food and nutrition plans and policies. |
-
|
X
|
-
|
-
|
-
|
|
| 10 |
Acts in accordance with the awareness of professional ethics within the legal framework related to their duties, rights and responsibilities. Sets an example to colleagues and society. |
-
|
-
|
-
|
-
|
-
|
|
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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