| Dersin Kodu | Dersin Adı | Dersin Türü | Yıl | Yarıyıl | AKTS | | BMB-23-175 | FunctIonal PropertIes of MIlk ProteIns | Seçmeli | 1 | 1 | 6 |
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| Dersin Seviyesi |
| Yüksek Lisans |
| Dersin Amacı |
| The objective of this course is to give knowledge about molecular structures and functional properties of milk proteins. |
| Dersi Veren Öğretim Görevlisi/Görevlileri |
| Dr. Öğretim Üyesi Mubin Koyuncu |
| Öğrenme Çıktıları |
| 1 | Knows origin and molecular structure of milk proteins | | 2 | Learns functional properties and interactions of milk proteins. |
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| Öğrenim Türü |
| Daytime Class |
| Dersin Ön Koşulu Olan Dersler |
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| Ders İçin Önerilen Diğer Hususlar |
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| Dersin İçeriği |
| Having knowledge about composition of milk, significance, origin and function of milk proteins, casein micelle structure and stability, structure and stability of whey proteins, effects of high pressure and drying on milk proteins, effect of heat treatment on the functional properties of milk and whey proteins, use of milk proteins in food emulsions, milk proteins and polysaccharide interactions, milk proteins and micronutrients interaction, milk protein gels, milk proteins and functional foods, sensory properties of milk proteins. |
| Haftalık Ayrıntılı Ders İçeriği |
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| 1 | Introduction, composition of milk. | | | | 2 | Significance, origin and function of milk proteins. | | | | 3 | Casein micelle structure and stability. | | | | 4 | Structure and stability of whey proteins. | | | | 5 | Effects of high pressure on milk proteins. | | | | 6 | Effects of drying on milk proteins. | | | | 7 | Effect of heat treatment on the functional properties of milk and whey proteins. | | | | 8 | 1. Exam | | | | 9 | Use of milk proteins in food emulsions. | | | | 10 | Milk proteins and polysaccharide interaction. | | | | 11 | Milk proteins and micronutrients interaction. | | | | 12 | Milk protein gels. | | | | 13 | Milk proteins and functional foods. | | | | 14 | Sensory properties of milk proteins. | | |
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| Ders Kitabı / Malzemesi / Önerilen Kaynaklar |
| 1. Milk Proteins. Thompson, A. Boland, M. and Singh, H. (Ed).
2. Latest papers relation with this subject
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| Planlanan Öğrenme Aktiviteleri ve Metodları |
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| Değerlendirme | |
| Attending Lectures | 1 | 100 | | TOPLAM | 100 | |
| Final Examination | 1 | 100 | | TOPLAM | 100 | | Term (or Year) Learning Activities | 60 | | End Of Term (or Year) Learning Activities | 40 | | TOPLAM | 100 |
| | Dersin Sunulduğu Dil | | | Staj Durumu | |
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| İş Yükü Hesaplaması |
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| Seminar | 1 | 60 | 60 |
| Criticising Paper | 6 | 20 | 120 |
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| Program ve Öğrenme Çıktıları İlişkisi |
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| * Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek |
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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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