|
|
|
|
| Knowledge
(Described as Theoritical and/or Factual Knowledge.)
|
1) He /She Can understand solutions and colloid systems.
|
2) He/She can understand the chemical and physical reactions that affect the quality of foods.
|
3) He/She can relate the structure of foods, the changes in their structures during storage, production, cooking and preparation processes, and nutritional analysis methods with nutrition.
|
| Skills
(Describe as Cognitive and/or Practical Skills.)
|
1) He/She is will be able to understand the principles of basic food-related analysis, use basic qualitative/quantitative methods in food analysis, evaluate the results of the analysis and explain them in writing and verbally.
|
| 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) He/She would have an in-depth knowledge of the chemical structures used as nutrients and how human nutrition occurs under different conditions, and uses appropriate resources for this. He/She uses his competence in conducting research in nutritional sciences.
|
| Week |
Subject |
| Related Preparation |
Pekiştirme |
| 1) |
Nutritional quality |
| 2) |
Milk and dairy products and laboratory application-I |
| 3) |
Milk and dairy products and laboratory application-II |
| 4) |
Meat and meat products and laboratory application |
| 5) |
Egg and laboratory application |
| 6) |
Grains and laboratory application |
| 7) |
Midterm |
| 8) |
Functional Foods-I (Prebiotics, probiotics, synbiotics) |
| 9) |
Functional Foods-II (Phytochemicals) |
| 10) |
Functional Foods-III (Phytochemicals) |
| 11) |
Tea chemistry |
| 12) |
Coffee and cocoa chemistry |
| 13) |
Discussion of innovative products in the food industry |
| 14) |
Genetically modified organisms |
| 15) |
Finals exam |
| References: |
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 |
|
|
| Special Course Internship (Work Placement) |
|
|
| Field Work |
|
|
| Study Hours Out of Class |
|
|
| Article Critical |
|
|
| Article Writing |
|
|
| Module Group Study |
|
|
| Brainstorming |
|
|
| Role Playing + Dramatizing |
|
|
| Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.) |
14 |
42 |
| 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 |
182 |
| ECTS (30 saat = 1 AKTS ) |
6 |
