Ders Planı

ISTANBUL AYDIN UNIVERSITY

CLASS 1

CLASS 2

CLASS 4

Lesson plan / FOOD CHEMISTRY-II

Lesson Information

Course Credit	3.0
Course ECTS Credit	5.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Compulsory
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	Z
Course Coordinator
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To give basic information about vitamins, minerals, enzymes that make up the composition of foods, food contaminants originating from primary production, process and environmental conditions, heavy metals, pesticides, food additives, mycotoxins and natural toxins, their health effects, legislation allowed amounts, analysis methods, contamination. and providing information on prevention methods,
Course Content	It includes vitamins, minerals, enzymes, food contaminants originating from primary production, processing and environmental conditions, heavy metals, pesticides, food additives, mycotoxins and natural toxins.

Learning Outcomes

PO1. Adequate knowledge of mathematics, science and engineering subjects related to Food Engineering; Ability to apply theoretical and applied knowledge in these fields to model and solve complex engineering problems.
PO2. Ability to identify, define, formulate and solve complex engineering problems; Ability to select and apply appropriate analysis and modeling methods for this purpose.
PO3. The ability to design a complex system, process, device or product to meet specific requirements, under realistic constraints and conditions; Ability to apply modern design methods for this purpose.
PO4. Ability to develop, select and use modern techniques and tools necessary for the analysis and solution of complex problems encountered in engineering applications; Ability to use information technologies effectively.
PO5. Ability to design, conduct experiments, collect data, analyze and interpret results for the study of complex engineering problems or discipline-specific research issues.
PO6. Ability to work effectively in intradisciplinary and multidisciplinary teams; individual work ability.
PO7. Ability to communicate effectively verbally and in written Turkish; knowledge of at least one foreign language; Ability to write effective reports and understand written reports, prepare design and production reports, make effective presentations, give and receive clear and understandable instructions.
PO8. Awareness of the necessity of lifelong learning; The ability to access information, follow developments in science and technology and constantly renew oneself.
PO9. Acting in accordance with ethical principles, awareness of professional and ethical responsibility; Information about the standards used in Food Engineering applications.
PO10. Knowledge of project management and business practices such as risk management and change management; awareness about entrepreneurship and innovation; Information about sustainable development.
PO11. Information about the effects of engineering applications on health, environment and security at universal and social dimensions and the problems of the age; Awareness of the legal consequences of engineering solutions.

Weekly Course Subjects

1	Properties of vitamins, their functions in the body and their classification
2	Definition, properties, structure, classification and nomenclature of enzymes
3	Factors affecting the catalysis rate of enzymes, their reactions, areas of use in industry
4	Properties, classification and functions of Mineral Substances
5	Information about the functions and deficiencies/toxicity of mineral substances in the human body and phenolic compounds
6	Definition, use and health effects of pesticides,
7	Classification of pesticides, their transformation, removal methods, analysis methods and legislation follow-ups
8	Heavy metals definitions and symptoms of poisoning
9	MIDTERM EXAM
10	Definition, classification, transmission routes, analysis methods, formation and prevention methods of mycotoxins
11	Analysis methods of mycotoxins, methods of formation and prevention and definition of natural toxins
12	Process-derived food contaminants definitions, contamination routes, analysis methods and health effects
13	Veterinary drugs definition, classification, reasons for use
14	Classification, toxicology, usage areas of food additives

Resources

1- Tayyar, M. ve ÇIBIK, R. Gıda Kimyası , Dora Yayın ve Basımı 2021
2- Demirci, M. Gıda Kimyası , Kutup Yıldızı Yayınları 2019

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