Faculty of Health Sciences · Nutrition and Dietetics · Undergraduate
Course Objective
The aim of this course is to provide students with the knowledge and skills that will enable them to understand the physical and chemical properties and functions of foods.
Course Content
This course covers topics such as food quality and the factors affecting it, analytical methods used in the evaluation of food quality, natural pigments and flavor compounds found in foods, food additives (such as colorants and preservatives), the definition and types of functional foods (including prebiotics, probiotics, and plant-based functional foods), genetically modified functional foods, as well as the properties and functions of soy, corn, wheat, eggs, milk and dairy products, meat and meat products, and legumes
Required Resources
Food Chemistry, Arsan Bilişli, 2012. ISBN: 0310181996.
Food Chemistry, Mehmet Demirci, February 2012, 6th Edition. ISBN: 975-97146-2-0.
Food Chemistry, İlbilge Saldamlı, Ankara, 2004. ISBN: 9789756331163.
Articles obtained from various scientific journals.
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 3 | 48 |
| Out of Class Study Period | 13 | 3 | 39 |
| Midterm | 1 | 2 | 2 |
| Quiz | 1 | 2 | 2 |
| Assignment | 0 | 0 | 0 |
| Practice | 16 | 2 | 32 |
| Final | 1 | 4 | 4 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Food quality and factors affecting | Current Articles |
| 2 | Analysis methods used to evaluate food quality | Current Articles |
| 3 | Natural pigments in foods | Current Articles |
| 4 | Tastes and fragrances found in foods | Current Articles |
| 5 | Besin katkı maddeleri: gıda boyaları, koruyucu maddeler vb | Current Articles |
| 6 | Functional foods: description, pre and probiotics | Current Articles |
| 7 | Herbal functional foods | Current Articles |
| 8 | Ara Sınav | Ara Sınav |
| 9 | Functional foods: genetically modified foods | Current Articles |
| 10 | Properties and functions of soybean, corn, wheat | Current Articles |
| 11 | Properties and functions of eggs, milk and dairy products | Current Articles |
| 12 | Properties and functions of meat and products | Current Articles |
| 13 | Features and functions of legumes | Current Articles |
| 14 | Features and functions of tea, coffee, cocoa and chocolate | Current Articles |
| 15 | Public Holiday | Public Holiday |
| 16 | Public Holiday | Public Holiday |