EBS
English

FACULTY of ENGINEERING
FOOD ENGINEERING PROGRAMME
COURSE DESCRIPTION
Name of the Course Unit Code Year Semester In-Class Hours (T+P) Credit ECTS Credit
FOOD CHEMISTRY-II GDM214 2 4 2+2 3.0 5.0


General Information
Language of Instruction Turkish
Level of the Course Unit Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of the Course Compulsory
Mode of Delivery of the Course Unit Face-to-face
Work Placement(s) Requirement for the Course Unit No
Coordinator of the Course Unit
Instructor(s) of the Course Unit Assist. Prof. Dr. ELİF ÇAKIR
Assistant(s) of the Course Unit

Prerequisites and/or co-requisities of the course unit
CATEGORIES OF THE COURSE UNIT
Categories of the Course Unit Degree of Contribution (%)
Fundamental Course in the field % 100
Course providing specialised skills to the main field -
Course providing supportive skills to the main field -
Course providing humanistic, communication and management skills -
Course providing transferable skills -

Objectives and Contents
Objectives of the Course Unit 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,
Contents of the Course Unit It includes vitamins, minerals, enzymes, food contaminants originating from primary production, processing and environmental conditions, heavy metals, pesticides, food additives, mycotoxins and natural toxins.
Contribution of the Course Intending to Provide the Professional Education .

No
 Key Learning Outcomes of the Course Unit
On successful completion of this course unit, students/learners will or will be able to:
1 Gains an idea about the structure of vitamins, minerals and enzymes.
2 Gain an idea about food contaminants such as heavy metals, mycotoxins, etc. found in foods originating from primary production, process and environmental conditions.
3 Gain information about the properties, mechanisms of action, analysis methods and checking compliance with legislation of pesticides and veterinary drugs used in primary production.
4 Gain an idea about the areas of use of additives in the food industry to correct and change the properties of foods.
5 Can perform laboratory applications.

Learning Activities & Teaching Methods of the Course Unit
Learning Activities & Teaching Methods of the Course Unit

Weekly Course Contents and Study Materials for Preliminary & Further Study
Week Topics (Subjects) Preparatory & Further Activities
1 Properties of vitamins, their functions in the body and their classification No file found
2 Definition, properties, structure, classification and nomenclature of enzymes No file found
3 Factors affecting the catalysis rate of enzymes, their reactions, areas of use in industry No file found
4 Properties, classification and functions of Mineral Substances No file found
5 Information about the functions and deficiencies/toxicity of mineral substances in the human body and phenolic compounds No file found
6 Definition, use and health effects of pesticides, No file found
7 Classification of pesticides, their transformation, removal methods, analysis methods and legislation follow-ups No file found
8 Heavy metals definitions and symptoms of poisoning No file found
9 MIDTERM EXAM No file found
10 Definition, classification, transmission routes, analysis methods, formation and prevention methods of mycotoxins No file found
11 Analysis methods of mycotoxins, methods of formation and prevention and definition of natural toxins No file found
12 Process-derived food contaminants definitions, contamination routes, analysis methods and health effects No file found
13 Veterinary drugs definition, classification, reasons for use No file found
14 Classification, toxicology, usage areas of food additives No file found

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

MATERIAL SHARING
Course Notes No file found
Presentations No file found
Homework No file found
Exam Questions & Solutions No file found
Useful Links No file found
Video and Visual Materials No file found
Other No file found
Announcements No file found

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES
KNOWLEDGE
Theoretical
No PROGRAMME LEARNING OUTCOMES LEVEL OF CONTRIBUTION*
0 1 2 3 4 5
1 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. X
2 PO2. Ability to identify, define, formulate and solve complex engineering problems; Ability to select and apply appropriate analysis and modeling methods for this purpose. X
Factual
No PROGRAMME LEARNING OUTCOMES LEVEL OF CONTRIBUTION*
0 1 2 3 4 5
1 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. X
SKILLS
Cognitive
No PROGRAMME LEARNING OUTCOMES LEVEL OF CONTRIBUTION*
0 1 2 3 4 5
1 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. X
2 PO5. Ability to design, conduct experiments, collect data, analyze and interpret results for the study of complex engineering problems or discipline-specific research issues. X
Practical
No PROGRAMME LEARNING OUTCOMES LEVEL OF CONTRIBUTION*
0 1 2 3 4 5
1 PO6. Ability to work effectively in intradisciplinary and multidisciplinary teams; individual work ability. X
2 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. X
PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS
Autonomy & Responsibility
No PROGRAMME LEARNING OUTCOMES LEVEL OF CONTRIBUTION*
0 1 2 3 4 5
1 PO8. Awareness of the necessity of lifelong learning; The ability to access information, follow developments in science and technology and constantly renew oneself. X
Learning to Learn
No PROGRAMME LEARNING OUTCOMES LEVEL OF CONTRIBUTION*
0 1 2 3 4 5
1 PO9. Acting in accordance with ethical principles, awareness of professional and ethical responsibility; Information about the standards used in Food Engineering applications. X
Communication & Social
No PROGRAMME LEARNING OUTCOMES LEVEL OF CONTRIBUTION*
0 1 2 3 4 5
1 PO10. Knowledge of project management and business practices such as risk management and change management; awareness about entrepreneurship and innovation; Information about sustainable development. X
Occupational and/or Vocational
No PROGRAMME LEARNING OUTCOMES LEVEL OF CONTRIBUTION*
0 1 2 3 4 5
1 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. X
*Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High

No
 Key Learning Outcomes of the Course Unit
On successful completion of this course unit, students/learners will or will be able to: 		PROGRAMME LEARNING OUTCOMES
1 Gains an idea about the structure of vitamins, minerals and enzymes.1 (5)
2 Gain an idea about food contaminants such as heavy metals, mycotoxins, etc. found in foods originating from primary production, process and environmental conditions.1 (5)
3 Gain information about the properties, mechanisms of action, analysis methods and checking compliance with legislation of pesticides and veterinary drugs used in primary production.1 (5)
4 Gain an idea about the areas of use of additives in the food industry to correct and change the properties of foods.1 (5)
5 Can perform laboratory applications.7 (5)

Assessment
Assessment & Grading of In-Term Activities Number of
Activities		 Degree of Contribution (%)
Mid-Term Exam 1 % 60
Computer Based Presentation 0 -
Short Exam 0 -
Presentation of Report 10 % 40
Homework Assessment 0 -
Oral Exam 0 -
Presentation of Thesis 0 -
Presentation of Document 0 -
Expert Assessment 0 -
Board Exam 0 -
Practice Exam 0 -
Year-End Final Exam 0 -
Internship Exam 0 -
Project Assessment 0 -
TOTAL 11 %100
Contribution of In-Term Assessments to Overall Grade 11 %60
Contribution of Final Exam to Overall Grade 1 %40
TOTAL 12 %100


WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites Learning Activities
(# of week)		 Duration
(hours, h)		 Workload (h)
Lecture & In-Class Activities 14 4 56
Preliminary & Further Study 14 1 14
Land Surveying 0 0 0
Group Work 0 0 0
Laboratory 14 2 28
Reading 0 0 0
Assignment (Homework) 2 4 8
Project Work 2 3 6
Seminar 0 0 0
Internship 0 0 0
Technical Visit 0 0 0
Web Based Learning 0 0 0
Implementation/Application/Practice 2 4 8
Practice at a workplace 0 0 0
Occupational Activity 0 0 0
Social Activity 0 0 0
Thesis Work 0 0 0
Field Study 0 0 0
Report Writing 0 0 0
Total Workload for Learning & Teaching Activities - - 120
Workload for Assessment Activities
Type of the Assessment Activites # of Assessment Activities
 Duration
(hours, h)		 Workload (h)
Final Exam 1 2 2
Preparation for the Final Exam 3 1 3
Mid-Term Exam 1 2 2
Preparation for the Mid-Term Exam 4 1 4
Short Exam 0 0 0
Preparation for the Short Exam 0 0 0
Total Workload for Assessment Activities - - 11
Total Workload of the Course Unit - - 131
Workload (h) / 25.5 5.1
ECTS Credits allocated for the Course Unit 5.0

EBS : İstanbul Aydın Üniversitesi Eğitim Öğretim Bilgi Sistemi İstanbul Aydın Üniversitesi AKTS Bilgi Paketi AKTS Bilgi Paketi ECTS Information Package Avrupa Kredi Transfer Sistemi (AKTS/ECTS), Avrupa Yükseköğretim Alanı (Bologna Süreci) hedeflerini destekleyen iş yükü ve öğrenme çıktılarına dayalı öğrenci/öğrenme merkezli öğretme ve öğrenme yaklaşımı çerçevesinde yükseköğretimde uluslarası saydamlığı arttırmak ve öğrenci hareketliliği ile öğrencilerin yurtdışında gördükleri öğrenimleri kendi ülkelerinde tanınmasını kolaylaştırmak amacıyla Avrupa Komisyonu tarafından 1989 yılında Erasmus Programı (günümüzde Yaşam Boyu Öğrenme Programı) kapsamında geliştirilmiş ve Avrupa ülkeleri tarafından yaygın olarak kabul görmüş bir kredi sistemidir. AKTS, aynı zamanda, yükseköğretim kurumlarına, öğretim programları ve ders içeriklerinin iş yüküne bağlı olarak kolay anlaşılabilir bir yapıda tasarlanması, uygulanması, gözden geçirilmesi, iyileştirilmesi ve bu sayede yükseköğretim programlarının kalitesinin geliştirilmesine ve kalite güvencesine önemli katkı sağlayan bir sistematik yaklaşım sunmaktadır. ETIS : İstanbul Aydın University Education & Training System Istanbul Aydin University ECTS Information Package ECTS Information Package European Credit Transfer and Accumulation System (ECTS) which was introduced by the European Council in 1989, within the framework of Erasmus, now part of the Life Long Learning Programme, is a student-centered credit system based on the student workload required to achieve the objectives of a programme specified in terms of learning outcomes and competences to be acquired. The implementation of ECTS has, since its introduction, has been found wide acceptance in the higher education systems across the European Countries and become a credit system and an indispensable tool supporting major aims of the Bologna Process and, thus, of European Higher Education Area as it makes teaching and learning in higher education more transparent across Europe and facilitates the recognition of all studies. The system allows for the transfer of learning experiences between different institutions, greater student mobility and more flexible routes to gain degrees. It also offers a systematic approach to curriculum design as well as quality assessment and improvement and, thus, quality assurance.