Course Information

Course Title	Code	Semester	L+U Hour	Credits	ECTS
FOOD CHEMISTRY I	10103001		2 + 0	2.0	6.0

Prerequisites

None

Language of Instruction	Turkish
Course Level	Graduate Degree
Course Type	Compulsory
Mode of delivery	Oral and visual expression
Course Coordinator
Instructors	Özlem KÜPLÜLÜ
Assistants
Goals	Evaluating the chemical structures of foods in the frame of existing legal regulations
Course Content	Giving information about the chemical structure of food
Learning Outcomes	1) Giving information about chemical structure of foods 2) Current legal regulations on the chemical structure of food 3) chemical contaminanats

Week	Topics	Teaching and Learning Methods and Techniques	Study Materials
1. Week	water chemistry	Lecture; Discussion Brainstorming	Homework
2. Week	water chemistry 2	Lecture; Discussion Brainstorming	Homework
3. Week	proteins 1	Lecture; Discussion Brainstorming	Homework
4. Week	proteins 2	Lecture; Discussion Brainstorming	Homework
5. Week	proteins 3	Lecture; Discussion Brainstorming	Homework
6. Week	proteins 4	Lecture; Discussion Brainstorming	Homework
7. Week	lipids 1	Lecture; Discussion Brainstorming	Homework
8. Week	lipids 2	Lecture; Discussion Debate	Homework
9. Week	lipids 3	Lecture; Discussion Brainstorming	Homework
10. Week	lipids 4	Lecture; Discussion Opinion Pool	Homework
11. Week	carbohydrates 1	Lecture; Discussion Six Hats Thinking	Homework
12. Week	carbohydrates 2	Lecture; Discussion Brainstorming	Homework
13. Week	Standart solutions 1	Lecture; Discussion Brainstorming	Homework
14. Week	Standart solutions 2	Lecture; Discussion Brainstorming	Homework

Recommended Sources

Elton D. Alberla ve ark. 2001. Principles of meat science. Kendall//Hunt Publishing Company.

Erol, İ. (1999). Besin Hijyeni. Ankara Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı.

Walstra P, Wouters JTM, Geurts TJ (2006). Dairy science and technolgy. 2nd ed., Taylor & Francis CRC, New York.

*DK = Course's Contrubution.

	0	1	2	3	4	5
Level of contribution	None	Very Low	Low	Fair	High	Very High

Event	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration (Total weeks*Hours per week)	14	4	56
Project (Including Preparation and presentation Time)	14	4	56
Final Exam	14	3	42
	14	1	14
Dönem Sonu Sınavı (DSS)	14	1	14
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course			30