Information Package
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Master's of Nutrition and Dietetics with Thesis

NUT529

EXPERIMENTAL STUDY OF FOODS

Course Code
NUT529
Semester
-
Theory+Practice
1 + 3
ECTS
5
Course TypeElective Course
Course LevelMaster's Degree With Thesis
Year of Study-
Semester-
ECTS5
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. Learn the structural characteristics of food products;teach the evaluation of food quality by objective and subjective methods
  2. Observe the changes of disrupted food tissues with cooking and preparing applications
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course DescriptionTo identify the physical, chemical and biological quality factors in food products; characterize the experimental approach; the measurement of physical and chemical properties of a food by use of mechanical devices; to evaluate food products using the human senses of sight, smell, taste, and sometimes touch.
Course Contents
WEEK TOPICS
1st Week The aim of the lesson, content, study method, general knowledge and conception; Definitions of key terms
2nd Week Sensory evaluation
3rd Week Physical properties of foods; dispersion of matter
4th Week Important of food labeling
5th Week Important of special foods (without gluten, low protein foods, low sodium foods, etc)
6th Week Amino acids, proteins and protein functions
7th Week Lipids, fat replacer/ mimics
8th Week Midterm
9th Week Carbohydrates (sugar, sweeteners)
10th Week Carbohydrates (starches, pectin etc)
11th Week Gums
12th Week Food additives
13th Week Food additives
14th Week Food colors, flavors, seasonings
Recommended or Required ReadingÜnver B. Deneysel Yiyecek Hazırlama, Mars Maatbası, Ankara, 1987.
McWilliams M. Foods Experimental Perspectives, 5th edition, Chapters 3 and 4. Pearson - Prentice Hall, Upper Saddle River, New Jersey, 2005.
Weaver CM, Purdue Research Foun. The Food Chemistry Laboratory A Manual for Experimental Foods, Dietetics, and Food Scientists, Taylor and Francis, 2005.
McWilliams M. Experimental Foods Laboratory Manual, 6th edition, Prentice Hall, 2005.
Official Journals in which the food legislations are published Codex Alimentarius
Planned Learning Activities and Teaching Methods
  • Project
  • Problem Solving
  • Lecture
  • Discussion
  • Questions/Answers
  • Experiment
  • Report Preparation
  • Presentation
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 30
Assignment 1 10
Practice 1 20
Total(%) 60
Contribution of In-term Studies to Overall Grade(%) 60
Contribution of Final Examination to Overall Grade(%) 40
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 14 2 28
Preparation for Final exam 1 20 20
Course hours 3 3 9
Preparation for Midterm exam 1 8 8
Laboratory (including preparation) 11 3 33
Final exam 1 1 1
Homework 4 12 48
Total Work Load149
Total Work Load / 30 (h)4.96
ECTS Credit of the Course5
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2
K1 X X
K2 X
K3 X
K4
K5 X X
K6
K7 X X
K8
K9