Information Package / Course Catalogue
Food Chemistry and Analysis I
Course Code: BDB207
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)
Lec. Ayçıl ÖZTURAN ŞİRİN
Lec. Duygu KAYA BİLECENOĞLU
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
4.Understand the terms of food chemistry.
5.Understand the chemical reactions and functional structure of food components.
Recommended or Required Reading
1.Campbell-Platt G. Food Science and Technology. Wiley-Blackwell, Oxford UK, 2009
2.Belitz HD.,Grosch W. Food Chemistry. Springer-Verlag Berlin Heidelberg Germany, 1999.
3.Fennema OR. Food Chemisrty. Third Ed. MarcelDekker, INC. New York, 1996
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction to module
Week 1 - Laboratory
Introduction laboratory work
Week 2 - Theoretical
Colloidal systems/Solutions
Week 2 - Laboratory
Colloidal systems / Solutions practice
Week 3 - Theoretical
Carbohydrates I
Week 3 - Laboratory
Carbohydrates practice -I
Week 4 - Theoretical
Carbohydrates II
Week 4 - Laboratory
Carbohydrates practice -II
Week 5 - Theoretical
Proteins I
Week 5 - Laboratory
Proteins practice - I
Week 6 - Theoretical
Proteins II
Week 6 - Laboratory
Proteins practice - II
Week 7 - Theoretical
Repeat (Midterm Exam)
Week 8 - Theoretical
Lipids I
Week 8 - Laboratory
Lipids practice -I
Week 9 - Theoretical
Lipids II
Week 9 - Laboratory
Lipids practice -II
Week 10 - Theoretical
Enzymes
Week 10 - Laboratory
Enzymes practice
Week 11 - Laboratory
Laboratory Exam
Week 12 - Theoretical
Pigments
Week 12 - Laboratory
Pigments practice
Week 13 - Theoretical
Organic flavor compounds
Week 13 - Laboratory
Organic flavor compounds practice
Week 14 - Theoretical
General Repeatation
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%20
Final Examination1%60
Laboratory1%20
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory131239
Laboratory121236
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)97
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
PÇ-13
PÇ-14
OÇ-1
2
3
2
4
2
3
2
4
4
2
3
2
3
4
OÇ-2
3
3
2
3
2
4
2
3
2
1
2
3
2
4
OÇ-3
3
3
2
4
2
2
1
2
3
2
4
2
3
2
OÇ-4
OÇ-5
Adnan Menderes University - Information Package / Course Catalogue
2026