Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
FOOD CHEMISTRY I 10103002 0 + 2 1.0 3.0

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

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week water chemistry Lecture
Brainstorming
 Presentation (Including Preparation Time) Project (Including Preparation and presentation Time) Report (Including Preparation and presentation Time)
2. Week water chemistry 2 Lecture
Symposium
 Homework Presentation (Including Preparation Time) Project (Including Preparation and presentation Time)
3. Week proteins Lecture
Brainstorming
 Homework Presentation (Including Preparation Time) Project (Including Preparation and presentation Time)
4. Week proteins 2 Lecture
Brainstorming; Six Hats Thinking
 Homework Presentation (Including Preparation Time) Project (Including Preparation and presentation Time)
5. Week proteins 4 Lecture
Brainstorming
 Homework Presentation (Including Preparation Time) Project (Including Preparation and presentation Time)
6. Week proteins 4 Lecture
Brainstorming
 Homework Presentation (Including Preparation Time) Project (Including Preparation and presentation Time)
7. Week lipids Lecture
Panel
 Homework Presentation (Including Preparation Time) Project (Including Preparation and presentation Time)
8. Week lipids 2 Lecture
Panel
 Homework Presentation (Including Preparation Time) Project (Including Preparation and presentation Time)
9. Week lipids 3 Lecture
Six Hats Thinking
 Homework Presentation (Including Preparation Time) Project (Including Preparation and presentation Time)
10. Week lipids 4 Lecture
Brainstorming
 Homework Presentation (Including Preparation Time) Project (Including Preparation and presentation Time)
11. Week carbohydrates Lecture
Panel
 Homework Presentation (Including Preparation Time) Project (Including Preparation and presentation Time)
12. Week carbohydrates 2 Lecture
Opinion Pool
 Homework Presentation (Including Preparation Time) Project (Including Preparation and presentation Time)
13. Week standart solutions Lecture
Six Hats Thinking
 Presentation (Including Preparation Time) Project (Including Preparation and presentation Time) Report (Including Preparation and presentation Time)
14. Week standart solutions 2 Lecture
Brainstorming
 Presentation (Including Preparation Time) Project (Including Preparation and presentation Time) Report (Including Preparation and presentation Time)

Sources Used in This Course
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.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15000
PY25000
PY35000
PY45000

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 2
Project (Including Preparation and presentation Time) 14 2
Time to prepare for Final Exam 1 1
14 1
Dönem Sonu Sınavı (DSS) 14 1
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload