|
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Knowledge
(Described as Theoritical and/or Factual Knowledge.)
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1) He /She Can understand solutions and colloid systems.
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2) He/She can understand the chemical and physical reactions that affect the quality of foods.
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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.
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Skills
(Describe as Cognitive and/or Practical Skills.)
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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.
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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 |