Akademik Dersler - Tanıtım

Last Updated: 30/09/2026

Code - Course Title	Course Type	Laboratory + Practice	ECTS
BDY222 - Nutrition Chemistry and Analysis II	IV. 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		Food quality and influencing factors
Week - 2		Analysis methods used in the evaluation of food quality
Week - 3		Experimental determination methods used in food chemistry
Week - 4		Fermentation and its effects on nutrients
Week - 5		Milk and dairy products I
Week - 6		Milk and dairy products II
Week - 7		Meat and meat products I
Week - 8		Meat and meat products II
Week - 9		Egg
Week - 10		Grains
Week - 11		Properties and functions of tea, coffee, cocoa and chocolate
Week - 12		Functional foods
Week - 13		Genetically modified foods
Week - 14		Homework presentations

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Assessment Method and Passing Requirements
	Quamtity	Percentage (%)
Toplam (%)