Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
GIM-23-125	THE ROLE OF CARBONHYDRATES IN FOODS	Elective	1	1	6

Level of Course Unit

Second Cycle

Objectives of the Course

Introduction of basic food component of the carbohydrates, changes in the components during the investigation process and the effects of these changes in teaching quality criteria Grain processing and product quality of the carbohydrates associated with the students with basic information about the problem, formulate, and solve their ability to develop

Name of Lecturer(s)

Learning Outcomes

1	Öğrencilerin karbonhidratlarla ilişkili tahıl işleme ve ürün kalitesi konusunda temel bilgiler ile problemi tanımlama, formüle etme ve çözme kabiliyetlerini geliştirme

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Carbohydrates Composition of carbohydrates Sugar, starch, and pectin pentozan Sugar, starch, and pectic pentozan functions in food systems Interactions with proteins and fats Effect on the quality properties of starch products Components and factors that control the formation of Jelatinasyonun Jelatinasyonun the factors controlling the formation of Sinerisiz Retrogradasyonun effect on product quality Retrogradasyonun effect on rancidity Modification of starch by using different methods to be used in the food industry Dekstin and the use of various products of glucose syrups Oil is used as a substitute for carbohydrates

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Carbohydrates
2	Composition of carbohydrates
3	Sugar, starch, and pectin pentozan
4	Şeker, nişasta, pentozan ve pektinin gıda sistemlerindeki fonksiyonları
5	Sugar, starch, and pectic pentozan functions in food systems
6	Interactions with proteins and fats
7	Interactions with proteins and fats
8	Components and factors that control the formation of Jelatinasyonun
9	Jelatinasyonun the factors controlling the formation of
10	Retrogradasyonun effect on product quality
11	Sinerisiz
12	Retrogradasyonun effect on product quality
13	Retrogradasyonun effect on rancidity
14	Modification of starch by using different methods to be used in the food industry
15
16

Recommended or Required Reading

Saldamlı, İ. (2005). Gıda Kimyası. Hacettepe Üniv. Hastaneleri Basımevi. Göğüş, F. Fadıloğlu, S. (2006). Gıda Kimyası. Nobel Basımevi. Tahıl İşleme Teknolojisi, 4. baskı, Elgün, A., Ertugay, Z. 376 s.. Principles of Cereal Science and Technology, 3. baskı, Hoseney, C. R., 325 s. Baking Science and Technology, 3. baskı, Pyler, E. Volume I and II.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
SUM		0
End Of Term (or Year) Learning Activities	Quantity	Weight
SUM		0
SUM		0

Language of Instruction

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	2	2
Final Examination	1	2	2
Attending Lectures	5	10	50
Laboratory	4	6	24
Discussion	5	6	30
Question-Answer	5	6	30
Individual Study for Mid term Examination	1	20	20
Individual Study for Final Examination	1	30	30
TOTAL WORKLOAD (hours)			188

Contribution of Learning Outcomes to Programme Outcomes

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LO1

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High