COURSE UNIT TITLE

: FOOD CHEMISTRY AND ANALYSES

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
KMT 4228 FOOD CHEMISTRY AND ANALYSES ELECTIVE 2 0 0 2

Offered By

Chemistry Technology

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

DOCTOR MÜGE HATIP

Offered to

Chemistry Technology

Course Objective

The aim of this course is to provide general information about the chemical compositions of foods and food analyses.

Learning Outcomes of the Course Unit

1   To be able to sort the basic components of food.
2   To be able to define carbohydrates, proteins and fats found in the structure of foods.
3   To be able to define vitamins and minerals found in the structure of foods.
4   To be able to define enzymes and enzyme reactions found in the structure of foods.
5   To be able to sort the basic analysis methods applied to foods.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction to food chemistry and the basic components of food
2 The importance of water and water in food chemistry, water activity and water quality in food
3 Structure and general properties of carbohydrates
4 Structure and general properties of proteins
5 Structure and general properties of lipids
6 Structure and general properties of vitamins and minerals
7 Structure and general properties of enzymes, enzymatic reactions in food
8 Mid-Term Exam
9 Food additives and their general properties
10 Classification of food analyses, analyses applied to flour and bakery products
11 Analyses applied to milk and dairy products
12 Analyses applied to meat and meat products
13 Analyses applied to honey and its varieties
14 Analyses applied to tea and analyses applied to table olives and olive oil
15 Analyses applied to canned products

Recomended or Required Reading

Textbook:
1. Gıda Kimyası, Mustafa Tayar, Recep Çıvık, Dora Yayınları, 2021.
2. Gıda Analizleri, Bekir S. Cemeroğlu, TLB Yayınları, 2019.
3. Gıda Analizi - Food Analysis, S. Suzanne Nielsen, Çeviri Editörü: Kamile Nazan Turan, Nobel Akademik Yayıncılık, 2020.

Supplementary Book(s):

1. Gıda Kimyası, Ilbilge Saldamlı, Hacettepe Üniversitesi Yayınları, 2021.
2. Temel Gıda Analizleri, Vildan Uylaşer, Fikri BAŞOĞLU, Dora Basım Yayın, 2016.

Planned Learning Activities and Teaching Methods

1. Lecture
2. Question-Answer

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FN Final
3 FCG FINAL COURSE GRADE VZ*0.40 + FN* 0.60
4 RST RESIT
5 FCGR FINAL COURSE GRADE (RESIT) VZ*0.40 + BUT* 0.60


Further Notes About Assessment Methods

None

Assessment Criteria

The five learning outcomes will be assessed by mid-term and final exams.

Language of Instruction

Turkish

Course Policies and Rules

1. The students have to attend 70% of the courses.
2. Any act of cheating will be resulted in disciplinary investigation.

Contact Details for the Lecturer(s)

0232 - 3012613
suat.ucar@deu.edu.tr
merve.zeyrek@deu.edu.tr
muge.hatip@deu.edu.tr

Office Hours

The appropriate office hours will be announced to the students at the beginning of the term.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 2 28
Preparations before/after weekly lectures 14 1 14
Preparation for midterm exam 1 4 4
Preparation for final exam 1 8 8
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 56

Contribution of Learning Outcomes to Programme Outcomes

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LO.5111111111

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

Copyright 2015 DEÜ. BİD

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