Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | GIM-23-113 | FOOD CHEMISTRY | Elective | 1 | 1 | 6 |
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Level of Course Unit |
Second Cycle |
Objectives of the Course |
Educate students to demonstrate an extensive knowledge in biochemistry, with particular emphasis on pathways.Educate students to integrate biochemistry knowledge into the chemical and biochemical reactions taking place in foods. |
Name of Lecturer(s) |
Dr.Ögr.Üyesi Elif Duygu KAYA |
Learning Outcomes |
1 | Students gain comprehensive knowledge in the main aspect of fodd component | 2 | 3. To learn biochemical reactions in foods | 3 | Gain detailed information about the basic features of metabolism | 4 | Learns the chemical reactions that occur in foods |
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Mode of Delivery |
Daytime Class |
Prerequisites and co-requisities |
none |
Recommended Optional Programme Components |
none |
Course Contents |
Water in Foods
Food Carbs
Food Proteins,
Enzymes and their applications in the food industry
lipids
nucleic acids
Oxidation
Oxidation of lipids
food additives |
Weekly Detailed Course Contents |
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1 | Water and Its Relation to Food | none | none | 2 | Glycobiology of Foods: Food Carbohydrates | none | none | 3 | Amino Acids, Oligopeptides, Polypeptides, and Proteins | none | none | 4 | Enzymes Applied in Food Technology | none | none | 5 | Lipids, Fats, and Oils | none | none | 6 | Nucleic Acid Biochemistry: Food Applications | none | none | 7 | Hormones: Regulation of Human Metabolism | none | none | 8 | Biological Oxidations: Enzymatic and Nonenzymatic Browning Reactions and
Control Mechanisms | none | none | 9 | Food Additives and Contaminants | none | none | 10 | Lipid Oxidation and Control of Oxidation | none | none | 11 | Food Acids | none | none | 12 | Bioactive Compounds | none | none | 13 | Biochemical changes during production and storage of food | none | none | 14 | Flavor Compounds in Foods | none | none |
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Recommended or Required Reading |
Yildiz F. 2010. Advances in food biochemistry, Boca Raton : CRC Press
Bilişli, A. Food Biochemsitry 2012.
Keha, E., Küfrevioğulları Ö.İ., Bochemistry, Aktif Publication, İstanbul. 2010
Nelson ans Cox Lehninger The Principles of Biochemistry Palme publicaiton, Ankara, 2005 |
Planned Learning Activities and Teaching Methods |
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Assessment Methods and Criteria | |
Midterm Examination | 1 | 100 | SUM | 100 | |
Final Examination | 1 | 100 | SUM | 100 | Term (or Year) Learning Activities | 50 | End Of Term (or Year) Learning Activities | 50 | SUM | 100 |
| Language of Instruction | Turkish | Work Placement(s) | none |
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Workload Calculation |
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Midterm Examination | 1 | 1 | 1 |
Final Examination | 1 | 2 | 2 |
Attending Lectures | 14 | 1 | 14 |
Brain Storming | 14 | 1 | 14 |
Self Study | 14 | 5 | 70 |
Individual Study for Mid term Examination | 1 | 20 | 20 |
Individual Study for Final Examination | 1 | 20 | 20 |
Homework | 14 | 3 | 42 |
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Contribution of Learning Outcomes to Programme Outcomes |
LO1 | 4 | 4 | 3 | 3 | 4 | 4 | 3 | 3 | 4 | 3 | 3 | 3 | 3 | LO2 | 4 | 4 | 3 | 3 | 4 | 4 | 3 | 3 | 4 | 3 | 3 | 3 | 3 | LO3 | 4 | 4 | 3 | 3 | 4 | 4 | 3 | 3 | 4 | 3 | 3 | 3 | 4 | LO4 | 4 | 4 | 3 | 3 | 4 | 5 | 3 | 3 | 4 | 3 | 3 | 3 | 4 |
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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