Information Package / Course Catalogue
Food Chemistry and Analysis I
Course Code: BD207
Course Type: Required
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 3
Lab: 2
ECTS: 4
Objectives of the Course

To teach the structural and chemical properties of macronutrients such as carbohydrates, proteins and fats, and other food compounds such as enzymes, pigments and aromatic compounds; including the chemical changes which undergo during the production-consumption period of foods

Course Content

Solutions and colloidal systems, Structures, classifications and properties of carbohydrates, proteins and lipids, Structures and classifications of enzymes; their occurrence in foods and usage in food industry. Factors affecting enzymatic reactions, Functions and specifications of pigments, aroma and flavor compounds

Name of Lecturer(s)
Learning Outcomes
1.Having sufficient knowledge on physical and chemical properties of macronutrients and other food components
2.Understanding the chemical and physical reactions that influence food quality
3.Comprehending the principles of basic food analysis
Recommended or Required Reading
1.Baysal, A., 2004. Beslenme (10.baskı). Hatipoğlu yayınevi, Ankara
2.Campbell-Platt G. FoodScienceandTechnology. Wiley-Blackwell, Oxford UK, 2009
3.Belitz, H.D., Grosch, W., (1999). Food Chemistry. Springer-Verlag Berlin Heidelberg-Germany.
4. Ilbilge Saldamli (Editor), Food Chemistry, 2005, Hacettepe University Publications, Ankara, Turkey
Weekly Detailed Course Contents
Week 1 - Theoretical
Solutions and colloid systems I
Week 1 - Laboratory
Solutions and colloid systems I
Week 1 - Preparation Work
reading-research
Week 2 - Theoretical
Solutions and colloid systems II
Week 2 - Laboratory
Solutions and colloid systems II
Week 2 - Preparation Work
reading-research
Week 3 - Theoretical
Carbohydrates I
Week 3 - Laboratory
Carbohydrates I
Week 3 - Preparation Work
reading-research
Week 4 - Theoretical
Carbohydrates II
Week 4 - Laboratory
Carbohydrates II
Week 4 - Preparation Work
reading-research
Week 5 - Theoretical
Proteins I
Week 5 - Laboratory
Proteins I
Week 5 - Preparation Work
reading-research
Week 6 - Theoretical
Proteins II
Week 6 - Laboratory
Proteins II
Week 6 - Preparation Work
reading-research
Week 7 - Theoretical
Fats I
Week 7 - Laboratory
Fats I
Week 7 - Preparation Work
reading-research
Week 8 - Preparation Work
reading-research
Week 8 - Intermediate Exam
midterm exam
Week 9 - Theoretical
Fats II
Week 9 - Laboratory
Fats II
Week 9 - Preparation Work
reading-research
Week 10 - Theoretical
Qualitative and quantitative tests I
Week 10 - Laboratory
Qualitative and quantitative tests I
Week 10 - Preparation Work
reading-research
Week 11 - Theoretical
Qualitative and quantitative tests II
Week 11 - Laboratory
Qualitative and quantitative tests II
Week 11 - Preparation Work
reading-research
Week 12 - Theoretical
Enzymes I
Week 12 - Laboratory
Enzymes I
Week 12 - Preparation Work
reading-research
Week 13 - Theoretical
Enzymes II
Week 13 - Laboratory
Enzymes II
Week 13 - Preparation Work
reading-research
Week 14 - Theoretical
Pigments I
Week 14 - Laboratory
Pigments I
Week 14 - Preparation Work
reading-research
Week 15 - Theoretical
Pigments II
Week 15 - Laboratory
Pigments II
Week 15 - Preparation Work
reading-research
Week 16 - Preparation Work
reading-research
Week 16 - Final Exam
final exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%10
Quiz1%10
Midterm Examination1%20
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice141242
Quiz4106
Midterm Examination110212
Final Examination110212
TOTAL WORKLOAD (hours)100
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
OÇ-1
5
5
5
5
5
5
5
5
5
5
5
OÇ-2
5
5
5
5
5
5
5
5
5
5
5
OÇ-3
5
5
5
5
5
5
5
5
5
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026