| Course Type | Elective Course |
|---|
| Course Level | Master's Degree With Thesis |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 10 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Learns the physical and chemical properties of macronutrients and other nutritional components in the structure of foods.
- Learn chemical and physical reactions that affect the quality of food.
- Know the basic principles and rules of food analysis.
- Understand and discuss the structure, classification and control methods of enzymes.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | In this course students have information about the principles of food analysis, pH and titratable acidity, moisture and total solids determination, ash analysis, mineral analysis, carbohydrate analysis, pulp analysis, fat analysis, protein analysis, vitamin analysis, pigment analysis, mycotoxin analysis, evaluation of analytical data subjects. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
1 General description of course, |
|
2nd Week |
2 Colloid systems and solutions |
|
3rd Week |
3 Carbohydrates I |
|
4th Week |
4 Carbohydrates I |
|
5th Week |
5 Lipids I |
|
6th Week |
6 Lipids II |
|
7th Week |
7 Proteins I |
|
8th Week |
8 Midterm |
|
9th Week |
9 Proteins II |
|
10th Week |
10 Enzymes |
|
11th Week |
11 Enzymes |
|
12th Week |
12 Pigments |
|
13th Week |
13 Taste and Fragrance Compounds |
|
14th Week |
14 Taste and Fragrance Compounds |
|
15th Week |
|
|
| Recommended or Required Reading | ? James C.S. Analytical Chemistry of Food. Aspen Publisher Inc., Maryland, 1999.
? Miller D.D. Food Chemistry: A Laboratory Manual. John Wiley and Sons Inc., New York, 1998.
? Nielsen SS. Food Analysis, Second Edition, Apsen Publishers, Inc., Gaithersburg, Maryland, 1998. |
|---|
| Planned Learning Activities and Teaching Methods |
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
1 |
5 |
| Quiz |
1 |
5 |
| Attendance |
1 |
5 |
| Total(%) |
|
45 |
| Contribution of In-term Studies to Overall Grade(%) |
|
45 |
| Contribution of Final Examination to Overall Grade(%) |
|
55 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
2 |
2 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
|
|
|
| Preparation for Final exam |
1 |
90 |
90 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
71 |
71 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
3 |
3 |
| Homework |
2 |
46 |
92 |
| Total Work Load | 300 |
| Total Work Load / 30 (h) | 10 |
| ECTS Credit of the Course | 10 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
