GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
EXPERIMENTAL STUDY OF FOODS FOR SPECIAL CASE/BDB-2190
Course Title: EXPERIMENTAL STUDY OF FOODS FOR SPECIAL CASE
Credits 2 ECTS 7
Course Semester 2 Type of The Course Elective
COURSE INFORMATION
 -- (CATALOG CONTENT)
 -- (TEXTBOOK)
 -- (SUPPLEMENTARY TEXTBOOK)
 -- (PREREQUISITES AND CO-REQUISITES)
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- COURSE OBJECTIVES
 -- COURSE LEARNING OUTCOMES
By completion of this course, students will learn the structural characteristics of food products; to teach the evaluation of food quality by objectiv
 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face
 --WEEKLY SCHEDULE
1. Week  The aim of the lesson, content, study method, general knowledge and conception; definitions of key terms
2. Week  Sensory evaluation
3. Week  Physical properties of foods; dispersion of matter
4. Week  Important of food labeling
5. Week  Important of special foods (without gluten, etc)
6. Week  Important of special foods ( low protein foods, low sodium foods, etc)
7. Week  Amino acids, proteins and protein functions
8. Week  Lipids, fat replacer/ mimics
9. Week  Carbohydrates (sugar, sweeteners)
10. Week  Carbohydrates (starches, pectin etc)
11. Week  Carbohydrates (maltodextrin etc)
12. Week  Gums
13. Week  Food additives
14. Week  Food colors, flavors, seasonings
15. Week  
16. Week  
 -- TEACHING and LEARNING METHODS
 -- ASSESSMENT CRITERIA
 
Quantity
Total Weighting (%)
 Midterm Exams
0
0
 Assignment
0
0
 Application
0
0
 Projects
1
20
 Practice
8
30
 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
2
28
 Weekly Tutorial Hours
0
 Reading Tasks
12
2
24
 Searching in Internet and Library
12
3
36
 Material Design and Implementation
10
3
30
 Report Preparing
5
3
15
 Preparing a Presentation
9
2
18
 Presentation
9
2
18
 Midterm Exam and Preperation for Midterm Exam
1
1
1
 Final Exam and Preperation for Final Exam
1
5
5
 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
1Applies the basic knowledge specific to the field acquired at the undergraduate level within the framework of professional and ethical rules at the level of expertise.X
2Follows national and international legislation and standards related to the fieldX
3Makes analysis / synthesis using different research methods specific to the field and develops suitable solutions.X
4Uses tools and equipment related to the field in parallel with technological developments.X
5In their field and interdisciplinary takes interactions responsibility as a team memberX
6Conducts an original research using scientific research methodsX
7Develops new approaches and solutions for individual and social health problems specific to the field.X
8Contributes to the literature by presenting and publishing the output of its academic studies in academic environment.X
9Evaluates the effects of health policies and practices related to the field on individual and community health.X
10Follows the developments in social and cultural fields, besides scientific and technological fields.X
11Follows advanced national and international basic and current information and practices in its field, by following lifelong learning as a principle.X
12Conducts its studies in accordance with the quality management processes.X
 -- NAME OF LECTURER(S)
   (All instructors from Department of Nutrition and Dietetics)
 -- WEB SITE(S) OF LECTURER(S)
   (http://sbf-bdb.gazi.edu.tr/ )
 -- EMAIL(S) OF LECTURER(S)
   (sbf@gazi.edu.tr)