Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GMG-102FOUND IN MILK PROTEINS AND BIOACTIVE PEPTIDESElective116
Level of Course Unit
Second Cycle
Objectives of the Course
Investigation of protein and its infrastructures in milk, which have positive effects on human health and contribute to production technologies.
Name of Lecturer(s)
Dr. Öğr. Üyesi Mubin Koyuncu
Learning Outcomes
1Anlatım
2Each program will be expressed in their achievements.
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
And the ratio of biologically active molecules in place of milk proteins Basic bioactivity groups Bioactive molecules that affect the functions of the digestive system Opioid peptides, peptides antiopioid Hemodynamic effective peptides Antimicrobial effect in proteins: lysozyme, lactoferrin Lactoperoxidase system immunoglobulins Vitamin-binding proteins Probiotics are proteins that contribute to Their technology benefits of milk, damages Inhibition of mastitis pathogens, the effects of digestion and blood circulation HTST pasteurized milk, raw milk quality and shelf-life effects Milk and milk products used in determining the thermal processing
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1And the ratio of biologically active molecules in place of milk proteins
2Basic bioactivity groups
3Bioactive molecules that affect the functions of the digestive system
4Opioid peptides, peptides antiopioid
5Hemodynamic effective peptides
6Antimicrobial effect in proteins: lysozyme, lactoferrin
7Lactoperoxidase system
8immunoglobulins
9Vitamin-binding proteins
10Probiotics are proteins that contribute to
11Their technology benefits of milk, damages
12Inhibition of mastitis pathogens, the effects of digestion and blood circulation
13HTST pasteurized milk, raw milk quality and shelf-life effects
14 Milk and milk products used in determining the thermal processing
15
16
Recommended or Required Reading
Prof.Dr. Atilla KONAR, Süt Teknoloji , Ç.Ü. Ders Kitabı (1996). Prof.Dr. Atilla YETİŞMEYEN, Süt Teknolojisi, A.Ü. Ders Kitabı (1992). Prof.Dr. Zühtü YÖNEY , Süt Kimyası, A.Ü. Ders Kitabı (1974). Prof.Dr. Turan İNAL, Süt ve Süt Ürünleri Hijyen ve Teknolojisi İ.Ü. Ders kitabı (1990). Prof.Dr. Mustafa METİN, Süt Teknolojisi, E. Ü. Ders Kitabı (2001).
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Criticising Paper4100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Seminar1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination122
Final Examination122
Quiz133
Attending Lectures5735
Practice5735
Writing Paper3618
Individual Study for Mid term Examination14040
Individual Study for Final Examination15050
TOTAL WORKLOAD (hours)185
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO
10
PO
11
PO
12
PO
13
PO
14
PO
15
LO1               
LO2               
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
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