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 202 | Course Introduction and Application Information
| Course Name |
Food Chemistry II
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
BES 202
|
Spring
|
3
|
2
|
4
|
6
|
| 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 objective of this course is to introduce students to the quality criteria of basic food groups (milk, meat, eggs, grains, etc.) and to develop the ability to evaluate the components, processing processes, and functional properties of these foods from a scientific perspective. Students will learn to recognize the sensory, physical, and chemical attributes of foods and to analyze the effects of ingredients such as functional foods, prebiotics, probiotics, synbiotics, and phytochemicals. They will also gain knowledge about the bioactive components of traditional beverages such as tea, coffee, and cocoa and their functional potential. This course aims to equip students with an understanding of the factors affecting food quality and to evaluate foods not only as energy sources but also as health-supporting components. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course aims to equip students with an understanding of the basic food groups and their quality characteristics. The structural and functional properties of staple foods such as milk, meat, eggs, and grains, as well as the changes that occur in these products, will be discussed. Current nutritional topics such as functional foods, prebiotics, probiotics, synbiotics, and phytochemicals will also be covered, and beverages such as tea, coffee, and cocoa will be evaluated. |
| 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 | Nutritional Quality | Vaclavik, V. A., & Christian, E. W. (2019). *Essentials of Food Science* (5th ed.). Springer. Bölüm 2: Food Quality & Material Properties |
| 2 | Milk – I | P. Walstra et al., 2006. Dairy Science and Technology. 2nd ed., CRC Pres, Boca Raton, FL. Bölüm I (Ünite 1, Ünite 2) |
| 3 | Milk – II | P. Walstra et al., 2006. Dairy Science and Technology. 2nd ed., CRC Pres, Boca Raton, FL Bölüm II (Ünite 6, Ünite 8) |
| 4 | Meat and Meat Products | Ramaswamy, H. S., & Marcotte, M. (2006). *Food Processing: Principles and Applications*. CRC Press. Bölüm 8: Meat and Meat Products |
| 5 | Egg | Vaclavik, V. A., & Christian, E. W. (2019). *Essentials of Food Science* (5th ed.). Springer. Bölüm 7: Eggs and Egg Products |
| 6 | Grains | Vaclavik, V. A., & Christian, E. W. (2019). *Essentials of Food Science* (5th ed.). Springer. Bölüm 1: Bread, Cereal, Rice & Pasta Foods |
| 7 | Fonksiyonel Besinler | Singh, B., Kaur, A., & Shevkani, K. (2019). *Probiotics, Prebiotics and Synbiotics: Bioactive Foods in Health Promotion*. Academic Press. Chapter 1 |
| 8 | Midterm Exam | |
| 9 | Functional Foods – II (Prebiotics, Probiotics, Synbiotics) | Singh, B., Kaur, A., & Shevkani, K. (2019). *Probiotics, Prebiotics and Synbiotics: Bioactive Foods in Health Promotion*. Academic Press. Chapter 1 |
| 10 | Functional Foods III (Phytochemicals) | Liu, R. H. (2013). *Dietary Phytochemicals and Cancer Prevention*. CRC Press. Chapter: Phytochemicals as Functional Foods |
| 11 | Functional Foods IV (Phytochemicals) | Liu, R. H. (2013). *Dietary Phytochemicals and Cancer Prevention*. CRC Press. Chapter: Phytochemicals as Functional Foods |
| 12 | Tea | Vaclavik, V. A., & Christian, E. W. (2019). *Essentials of Food Science* (5th ed.). Springer. Bölüm 12: Tea and Herbal Beverages |
| 13 | Coffee and Cocoa | Vaclavik, V. A., & Christian, E. W. (2019). *Essentials of Food Science* (5th ed.). Springer. Bölüm 13: Coffee, Cocoa and Chocolate |
| 14 | Semester Review | |
| 15 | Final Exam Preparation | |
| 16 | Final Exam |
| Course Notes/Textbooks | Vaclavik, V. A., & Christian, E. W. (2019). *Essentials of Food Science* (5th ed.) |
| 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
|
10
|
10
|
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
20
|
20
|
| Final Exam |
1
|
35
|
35
|
| Total |
173
|
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. |
-
|
-
|
X
|
-
|
-
|
|
| 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. |
-
|
-
|
-
|
-
|
-
|
|
| 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. |
-
|
X
|
-
|
-
|
-
|
|
| 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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