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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Faculty of Health Sciences
  2. Department of Nutrition and Dietetics
  3. Course Structure Diagram with Credits
  4. Nutrition Chemistry and Analysis I
  5. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
BDY221 - Nutrition Chemistry and Analysis I III. SEMESTER 2 +2 5.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s) DOÇ. DR. MURAT SOYSEVEN
Mode of Delivery This course will only face-to-face training.
Place of Delivery
Used Educational Platforms
Prerequisites
Courses Recomended
Recommended Resources Campbell-Platt G. Food Science and Technology. Wiley-Blackwell, Oxford UK, 2009.Gıda Kimyası, Mehmet Demirci, Şubat 2012, 6. Baskı ISBN: 975-97146-2-0. Gıda Kimyası, İlbilge Saldamlı, Ankara 2004, ISBN: ISBN: 9789756331163.Gıda Kimyası, Mustafa Tayar ve Recep Çıbık, Bursa 2011, ISBN: 978-605-4118-85-4.Cooking as a Chemical Reaction: Culinary Science with Experiments, Sibel Özilgen, CRC Press 2015, ISBN: 978-1-4665-5480-1.Food Chemistry Journals.
Work Placement Not Applicable.
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Introduction to food chemistry
Week - 2 The importance of water in food
Week - 3 Colloid systems
Week - 4 Carbohydrates I
Week - 5 Carbohydrates II
Week - 6 Proteins I
Week - 7 Proteins II
Week - 8 Lipids I
Week - 9 Lipids II
Week - 10 Enzymes
Week - 11 Pigments, Flavor and Fragrance Compounds
Week - 12 Oxidation and its effects on nutrients
Week - 13 Label reading assignment presentations
Week - 14 Label reading assignment presentations

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
1.Midterm Exam 1 40
Final Exam 1 60
Toplam (%) 100

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