Information Of Programmes

INSTITUTE OF SCIENCE / MBG601 - MOLECULAR BIOLOGY AND GENETICS (PHD)

Code: MBG601

Course Title: NUTRITIONAL CHEMISTRY

Theoretical+Practice: 3+0

ECTS: 6

Year/Semester of Study

1 / Fall Semester

Level of Course

3rd Cycle Degree Programme

Type of Course

Optional

Department

MOLECULAR BIOLOGY AND GENETICS (PHD)

Pre-requisities and Co-requisites

None

Mode of Delivery

Face to Face

Teaching Period

14 Weeks

Name of Lecturer

HİLAL İNCEBAY (hincebay@nevsehir.edu.tr)

Name of Lecturer(s)

Language of Instruction

Turkish

Work Placement(s)

None

Objectives of the Course

The aim of this course is to teach the chemical structures of basic nutrients and the changes that occur in the processing and storage of foods.

Learning Outcomes		PO	MME
The students who succeeded in this course:
LO-1	Explain the physical and chemical properties of carbohydrates, proteins, fats, enzymes, pigments, taste and odor components in foods.	PO-3 Scientific developments contribute to research and development	Examination Presentation
LO-2	Gains the ability to use qualitative/quantitative methods for nutrient analysis.	PO-4 To be able to transfer current developments and own studies in the field with quantitative and qualitative data to the groups in the field and outside the field in a systematic manner in written, oral and visual form	Examination Performance Project
LO-3	Explain basic analysis of foods and physical and chemical reactions that affect the quality of foods.	PO-4 To be able to transfer current developments and own studies in the field with quantitative and qualitative data to the groups in the field and outside the field in a systematic manner in written, oral and visual form	Presentation
PO: Programme Outcomes MME:Method of measurement & Evaluation

Course Contents
It provides information about water, carbohydrate, fat, protein, enzyme, pigment structures in foods and taste and odor compounds in food structures.
Weekly Course Content
Week	Subject	Learning Activities and Teaching Methods
1	Water and its properties and laboratory applications	article reading, discussion, evaluation
2	Carbohydrates and laboratory applications	article reading, discussion, evaluation
3	Oils and lab applications	article reading, discussion, evaluation
4	Proteins and laboratory applications	article reading, discussion, evaluation
5	Enzymes and laboratory applications	article reading, discussion, evaluation
6	pigments in food	article reading, discussion, evaluation
7	Taste and odor components in foods	article reading, discussion, evaluation
8	mid-term exam
9	Article evaluation	article reading, discussion, evaluation
10	Article evaluation	article reading, discussion, evaluation
11	Article evaluation	article reading, discussion, evaluation
12	Presentation-seminar	Oral presentation, discussion
13	Presentation-seminar	Oral presentation, discussion
14	Presentation-seminar	Oral presentation, discussion
15	Presentation-seminar	Oral presentation, discussion
16	final exam
Recommend Course Book / Supplementary Book/Reading
1	Halit Keskin, BESİN KİMYASI Cilt -1 Prof. Dr. Halit Keskin BESİN KİMYASI Cilt -1,
Required Course instruments and materials
Projection

Student Work Load
Type of Work	Weekly Hours	Number of Weeks	Work Load
Weekly Course Hours (Theoretical+Practice)	3	14	42
Outside Class
a) Reading	2	12	24
b) Search in internet/Library	3	11	33
c) Performance Project	2	5	10
d) Prepare a workshop/Presentation/Report	3	12	36
e) Term paper/Project			0
Oral Examination			0
Quiz			0
Laboratory exam			0
Own study for mid-term exam	2	6	12
mid-term exam	1	1	1
Own study for final exam	3	7	21
final exam	1	1	1
			0
			0
Total work load;			180