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Course Description Course Name : Vitamins in Nutrition Course Code : GM-673 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Learning Outcomes of the Course : Knows the chemical characteristics of vitamins in foods. Knows the factors leading to loss of vitamins in food and their effects on both the food quality and human body. Knows the factors affecting the quality of foods and the nutritional value of the foods. Knows the use of vitamins in the human body. Knows the enrichment, renewal and reinforcement applications in terms of vitamins Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To give information about definition and properties of vitamins, stability, resources, functions and uses of the body, daily requirements, deficiency diseases of of vitamins;.enrichment of foods in terms of vitamins, renewal and reinforcement applications. Course Contents : Definitions and properties of vitamins, stability. Enrichment of foods in terms of vitamins, renewal and reinforcement applications. Language of Instruction : Turkish Work Place : Classroom   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Definition and properties of vitamins, stability. Reading the related references Lecture, Question and answer, discussion 2 vitamin A Reading the related references Lecture, Question and answer, discussion 3 vitamin D Reading the related references Lecture, Question and answer, discussion 4 E,K vitamins Reading the related references Lecture, Question and answer, discussion 5 thiamine Reading the related references Lecture, Question and answer, discussion 6 riboflavin Reading the related references Lecture, Question and answer, discussion 7 Niacin Reading the related references Lecture, Question and answer, discussion 8 Midterm exam Review for the exam Written exam 9 B6 vitamin Reading the related references Lecture, Question and answer, discussion 10 folic acid Reading the related references Lecture, Question and answer, discussion 11 B12 vitamin Reading the related references Lecture, Question and answer, discussion 12 Pantothenic acid Reading the related references Lecture, Question and answer, discussion 13 Biotin, carnitine Reading the related references Lecture, Question and answer, discussion 14 Vitamin C Reading the related references Lecture, Question and answer, discussion 15 Enrichment of foods in terms of vitamins, renewal and reinforcement applications Reading the related references Lecture, Question and answer, discussion 16/17 Final exam Review for the exam Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)                         Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 70     Homeworks/Projects/Others 1 30 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. 5 2 Examine and improve the social relationships and the norms; act to change them if necessary 3 3 Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio 3 4 Use advanced information and communication technologies along with the required level of computer software knowledge 3 5 Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise 4 6 Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering 5 7 Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering 5 8 Resolve food-related problems by using research methods and setting up cause-and-effect relationship 4 9 Carry out work reqiring expertise in the food engineering field independently 4 10 Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. 3 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 3 12 Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning 4 13 Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values 3 14 Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes 4 15 Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies 4 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 2 28     Out of Class Study (Preliminary Work, Practice) 14 5 70 Assesment Related Works     Homeworks, Projects, Others 1 12 12     Mid-term Exams (Written, Oral, etc.) 1 14 14     Final Exam 1 14 14 Total Workload: 138 Total Workload / 25 (h): 5.52 ECTS Credit: 6