Department of Nutrition and Dietetics - Food Chemistry and Analysis

I work as a lecturer at Yuksek Ihtisas University, Faculty of Health Sciences, Department of Nutrition and Dietetics. My name is Yeliz Güçer Öz. Here, applications of the course Food Chemistry and Analysis are carried out. In the Food Chemistry and Analysis Applications Course, chemical analyses are made on the components of foods. The student recognizes the physical, chemical and biological properties of food ingredients. Changes in raw preparation, cooking, storage and storage processes of foods are determined. The student also learns the chemical changes that occur during this process. In our laboratory class, we explain the basic principles of analyses, interpret the results, and ask each student to prepare a report on the practices we did that day. In this way, the theoretical knowledge acquired by students is reinforced with practical applications. To give an example of our applications, we can test whether the sugar used in applications related to carbohydrates is real sugar or glucose syrup. Through Titration Experiments, we can test whether or not the oil used in our oil tests is broken. In our milk experiments, we can also test the quality of milk by measuring its acidity. We can determine fat and protein. With the Kjeldahl Device, for example, we can determine the amount of nitrogen, ie the amount of protein, in foods. Through the Soxhlet Device, we can determine the amount of fat in foods. Students who prefer the Department of Nutrition and Dietetics of Yuksek Ihtisas University will have the chance to receive a complete education in our fully equipped laboratories here. I wish success to our students who preferred the Department of Nutrition and Dietetics of Yuksek Ihtisas University.