Information Package / Course Catalogue
Food Chemistry and Analysis II
Course Code: BDB208
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 evaluation of food quality by objective and subjective methods, to teach the general composition of main food groups (e.g. dairy, meat, egg, cereals, fruits and vegetables), to teach bio-active food components and functional foods

Course Content

To teach the evaluation of food quality by objective and subjective methods, to teach the general composition of main food groups (e.g. dairy, meat, egg, cereals, fruits and vegetables), to teach bio-active food components and functional foods

Name of Lecturer(s)
Lec. Ayçıl ÖZTURAN ŞİRİN
Lec. Duygu KAYA BİLECENOĞLU
Learning Outcomes
1.Having knowledge on main subjective and objective methods used in the evaluation of food quality, and being able to apply those methods
2.Having sufficient knowledge on general characteristics of main food groups such as dairy, meat, egg, cereals, fruit and vegetables
3.Having sufficient knowledge on bioactive food components and functional foods
4.Being able to interpret the current topics of food science
5.Learn the laboratory techniques for the analysis 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
Food Quality
Week 1 - Laboratory
Food Quality
Week 2 - Theoretical
Milk I
Week 2 - Laboratory
Milk I
Week 3 - Theoretical
Milk II
Week 3 - Laboratory
Milk II
Week 4 - Theoretical
Meat; Chicken, Fish and Their Products
Week 4 - Laboratory
Meat; Chicken, Fish and Their Products
Week 5 - Laboratory
Meat; Chicken, Fish and Their Products
Week 6 - Theoretical
Cereals
Week 6 - Laboratory
Cereals
Week 7 - Theoretical
Fruits and Vegetables
Week 7 - Laboratory
Fruits and Vegetables
Week 8 - Theoretical
Repeat topic
Week 9 - Theoretical
Functional Foods I
Week 9 - Laboratory
Functional Foods I
Week 10 - Theoretical
Functional Foods II (Prebiotics, probiotics, synbiotics)
Week 10 - Laboratory
Functional Foods II (Prebiotics, probiotics, synbiotics)
Week 11 - Theoretical
Functional Foods III (Polyphenols, Carotenoids, Sulphurcompoundsetc.)
Week 11 - Laboratory
Functional Foods III (Polyphenols, Carotenoids, Sulphurcompoundsetc.)
Week 12 - Theoretical
Tea, Coffee, Cacao
Week 12 - Laboratory
Tea, Coffee, Cacao
Week 13 - Theoretical
Genetically modified foods
Week 13 - Laboratory
Genetically modified foods
Week 14 - Laboratory
Repeat
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination2%20
Final Examination1%60
Laboratory2%20
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory131239
Laboratory131239
Midterm Examination110111
Final Examination110111
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
PÇ-13
PÇ-14
OÇ-1
2
3
2
2
4
2
3
2
4
2
3
2
4
2
OÇ-2
3
3
3
4
2
3
2
4
2
3
2
3
2
3
OÇ-3
2
3
3
2
4
2
3
2
4
2
3
2
2
4
OÇ-4
3
3
4
2
3
2
4
2
3
3
4
2
3
4
OÇ-5
Adnan Menderes University - Information Package / Course Catalogue
2026