|
|
|
|
| Knowledge
(Described as Theoritical and/or Factual Knowledge.)
|
1) Solutions and colloid systems can be understood.
Chemical and physical reactions affecting the quality of food can be understood.
The structure of food, changes in its structure during storage, production, cooking and preparation processes and food analysis methods can be related to nutrition.
|
| Skills
(Describe as Cognitive and/or Practical Skills.)
|
1) The principles of basic food analysis can be understood, basic qualitative/quantitative methods can be used in food analysis, and analysis results can be evaluated and explained in written and verbal form.
|
| Competences
(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
|
1) The chemical structures of foods and how human nutrition occurs under different conditions are known in depth, and students use appropriate resources for this. They use their competencies to conduct research in nutritional sciences.
|
| Week |
Subject |
| Related Preparation |
Pekiştirme |
| 1) |
General introduction to food chemistry and laboratory presentation |
| 2) |
Carbohydrates |
| 3) |
Carbohydrates and laboratory analysis |
| 4) |
Lipids and laboratory analyses |
| 5) |
Proteins and laboratory analyses-I |
| 6) |
Proteins and laboratory analyses-II |
| 7) |
Water in Foods and Its Importance |
| 8) |
Midterm Exam |
| 9) |
Vitamins and laboratory analyses |
| 10) |
Pigments and laboratory analyses |
| 11) |
Mineral Substances and related analyses |
| 12) |
Flavoring substances and related analyses |
| 13) |
Additives and related analyses |
| 14) |
Enzymes and laboratory analyses |
| 15) |
Low-calorie foods and laboratory analyses |
| 16) |
Final exam |
| References: |
Prof. Dr. Mehmet Demirci, Gıda Kimyası, Ekin Kitabevi Yayınları, 2020.
American Association of Cereal Chemist; http://www.scisoc.org:80/aacc/
De Man JM.; Princeples of Food Chemistry, Third Edition, Kluwer Academic/Plenum Publishers, New York, 1999.
Fennema OR (Ed.), Food Chemistry, 3’rd Edition, Marcel Dekker Inc, 1996.
Weaver C.; The Food Chemistry Laboratory,CRC Press, Boca Raton, 1996.
Güncel makaleler |
|
| Q & A |
|
| Case Problem Solving/ Drama- Role/ Case Management |
|
| Laboratory |
|
| Quantitative Problem Solving |
|
| Fieldwork |
|
| Group Study / Assignment |
|
| Individual Assignment |
|
| WEB-based Learning |
|
| Internship |
|
| Practice in Field |
|
| Project Preparation |
|
| Report Writing |
|
| Seminar |
|
| Supervision |
|
| Social Activity |
|
| Occupational Activity |
|
| Occupational Trip |
|
| Application (Modelling, Design, Model, Simulation, Experiment et.) |
|
| Reading |
|
| Thesis Preparation |
|
| Field Study |
|
| Student Club and Council Activities |
|
| Other |
|
| Logbook |
|
| Interview and Oral Conversation |
|
| Research |
|
| Watching a movie |
|
| Bibliography preparation |
|
| Oral, inscribed and visual knowledge production |
|
| Taking photographs |
|
| Sketching |
|
| Mapping and marking |
|
| Reading maps |
|
| Copying textures |
|
| Creating a library of materials |
|
| Presentation |
|
| Semester Requirements |
Number of Activities |
Level of Contribution |
| Attendance |
|
% 0 |
| Laboratory |
|
% 0 |
| Application |
|
% 0 |
| Practice Exam |
|
% 0 |
| Quizzes |
|
% 0 |
| Homework Assignments |
|
% 0 |
| Presentation |
|
% 0 |
| Project |
|
% 0 |
| Special Course Internship (Work Placement) |
|
% 0 |
| Field Study |
|
% 0 |
| Article Critical |
|
% 0 |
| Article Writing |
|
% 0 |
| Module Group Study |
|
% 0 |
| Brainstorming |
|
% 0 |
| Role Playing + Dramatizing |
|
% 0 |
| Out of Class Study |
|
% 0 |
| Preliminary Work, Reinforcement |
|
% 0 |
| Application Repetition etc. |
|
% 0 |
| Homework (reading, writing, watching movies, etc.) |
|
% 0 |
| Project Preparation + Presentation |
|
% 0 |
| Report Preparation + Presentation |
|
% 0 |
| Presentation / Seminar Preparation + Presenting |
|
% 0 |
| Oral examination |
|
% 0 |
| Midterms |
1 |
% 40 |
| Final |
1 |
% 60 |
| Report Submission |
|
% 0 |
| Bütünleme |
|
% 0 |
| Kanaat Notu |
|
% 0 |
| Committee |
|
% 0 |
| Yazma Ödev Dosyası |
|
% 0 |
| Portfolio |
|
% 0 |
| Take-Home Exam |
|
% 0 |
| Logbook
|
|
% 0 |
| Discussion |
|
% 0 |
| Participation |
|
% 0 |
| total |
% 100 |
| PERCENTAGE OF SEMESTER WORK |
|
% 40 |
| PERCENTAGE OF FINAL WORK |
|
% 60 |
| total |
% 100 |
| Activities |
Number of Activities |
Workload |
| Course Hours |
14 |
42 |
| Laboratory |
14 |
42 |
| Application |
|
|
| Practice Exam |
2 |
2 |
| Special Course Internship (Work Placement) |
|
|
| Field Work |
|
|
| Study Hours Out of Class |
14 |
42 |
| Article Critical |
|
|
| Article Writing |
|
|
| Module Group Study |
|
|
| Brainstorming |
|
|
| Role Playing + Dramatizing |
|
|
| Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.) |
|
|
| Homework (reading, writing, watching movies, etc.) |
4 |
12 |
| Project Preparation + Presentation |
|
|
| Report Preparation + Presentation |
|
|
| Presentation / Seminar Preparation + Presenting |
|
|
| Oral examination |
|
|
| Preparing for Midterm Exams |
7 |
14 |
| MIDTERM EXAM (Visa) |
1 |
1 |
| Preparing for the General Exam |
14 |
28 |
| GENERAL EXAM (Final) |
1 |
1 |
| Participation |
|
|
| Discussion |
|
|
| Portfolio |
|
|
| Take-Home Exam |
|
|
| Logbook
|
|
|
| Total Workload |
184 |
| ECTS (30 saat = 1 AKTS ) |
6 |
