GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
FOOD CHEMISTRY/BAN-1020
Course Title: FOOD CHEMISTRY
Credits 3 ECTS 7
Course Semester 1 Type of The Course Compulsory
COURSE INFORMATION
 -- (CATALOG CONTENT)
 -- (TEXTBOOK)
 -- (SUPPLEMENTARY TEXTBOOK)
 -- (PREREQUISITES AND CO-REQUISITES)
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- COURSE OBJECTIVES
 -- COURSE LEARNING OUTCOMES
Student will be able to explain the elemental composition of foods
Student will be able to describe the functions of the elemental composition of foods
Student will be able to explain the food spoilage and food preservation
Student will be able to explain some chemical reactions occurred in foods
 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face
 --WEEKLY SCHEDULE
1. Week  Introduction to Food Chemistry
2. Week  General Information about Water
3. Week  Functions and Importance of Water
4. Week  Vitamins
5. Week  Minerals
6. Week  Proteins
7. Week  Amino Acids
8. Week  Carbonhydrates
9. Week  Lipids
10. Week  Fatty Acids
11. Week  Enzymes
12. Week  Food Additives
13. Week  Food Contaminants
14. Week  Presentation of Homework
15. Week  
16. Week  
 -- TEACHING and LEARNING METHODS
 -- ASSESSMENT CRITERIA
 
Quantity
Total Weighting (%)
 Midterm Exams
1
80
 Assignment
1
20
 Application
0
0
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Percent of In-term Studies  
50
 Percentage of Final Exam to Total Score  
50
 -- WORKLOAD
 Activity  Total Number of Weeks  Duration (weekly hour)  Total Period Work Load
 Weekly Theoretical Course Hours
14
3
42
 Weekly Tutorial Hours
0
 Reading Tasks
14
3
42
 Searching in Internet and Library
12
3
36
 Material Design and Implementation
0
 Report Preparing
1
22
22
 Preparing a Presentation
1
10
10
 Presentation
1
3
3
 Midterm Exam and Preperation for Midterm Exam
1
8
8
 Final Exam and Preperation for Final Exam
1
12
12
 Other (should be emphasized)
0
 TOTAL WORKLOAD: 
175
 TOTAL WORKLOAD / 25: 
7
 Course Credit (ECTS): 
7
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1Has awareness of lifelong learning and current information about the area of food analysis and nutritionX
2Uses theoretical and practical knowledge about food analysis to solve food analysis problemsX
3Produces and realizes projects to solve problems in the field of food
4Designs food and water related analysis, selects, applies, evaluates and reports the analytical methods suitable for the purpose
5Uses computer and advanced technological analysis devices for applications related to food analysis
6Evaluates the nutrition-health relationship and uses it in her/his professionX
7Knows and interprets nutrient content, food-drug, drug-food interactions, food additives, food regulationX
8In addition to individual study, she/he actively works in disciplinary and interdisciplinary scientific groups
9Conducts national and international resource research in order to access informationX
10Presents his/her research on a scientific subject in written, oral and visual form at national/international level
11Knows and applies professional and ethical responsibilitiesX
12Follows and interprets social and cultural developments in food analysis and nutritionX
 -- NAME OF LECTURER(S)
   (Assoc. Prof. Buket ER DEMİRHAN , Assist. Prof. Burak DEMİRHAN)
 -- WEB SITE(S) OF LECTURER(S)
   (http://www.websitem.gazi.edu.tr/site/erbuket , https://websitem.gazi.edu.tr/site/bdemirhan)
 -- EMAIL(S) OF LECTURER(S)
   (erbuket@gazi.edu.tr , bdemirhan@gazi.edu.tr)