Course Unit Code | Course Unit Title | Type of Course Unit | Yıl | Semester | Number of ECTS Credits | GIM-23-113 | FOOD CHEMISTRY | Elective | 1 | 2 | 6 |
|
Dersin Seviyesi |
Yüksek Lisans |
Dersin Amacı |
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 |
Öğrenme Çıktıları |
1 | Students who achieve this course will gain knowledge, skills, and proficiency in the
followings;
1. Comprehensive knowledge in the general aspects of metabolism | 2 | 2. Develop knowsledge on regulatory mechanisms of metabolic pathways in detail | 3 | 3. To learn biochemical reactions in foods | 4 | 4 Demonstrate ability to detect regulatory mechanisms and their controls in living
organisms and foods |
|
Öğrenim Türü |
Daytime Class |
Dersin Ön Koşulu Olan Dersler |
none |
Ders İçin Önerilen Diğer Hususlar |
none |
Dersin İçeriği |
Educate students to demonstrate an extensive knowledge in biochemistry, with particular emphasis on pathways. |
Haftalık Ayrıntılı Ders İçeriği |
|
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 |
|
Ders Kitabı / Malzemesi / Önerilen Kaynaklar |
Yildiz F. 2010. Advances in food biochemistry, Boca Raton : CRC Press
Bilişli, A. Gıda Biyokimyası. 2012.
Keha, E., Küfrevioğulları Ö.İ., Biyokimya, Aktif Yayınevi, İstanbul.
Lehninger Biyokimya Palme Yayıncılık, Ankara |
Planlanan Öğrenme Aktiviteleri ve Metodları |
|
Değerlendirme | |
Midterm Examination | 1 | 100 | TOPLAM | 100 | |
Final Examination | 1 | 100 | TOPLAM | 100 | Term (or Year) Learning Activities | 50 | End Of Term (or Year) Learning Activities | 50 | TOPLAM | 100 |
| Dersin Sunulduğu Dil | Turkish | Staj Durumu | none |
|
İş Yükü Hesaplaması |
|
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 |
|
Program ve Öğrenme Çıktıları İlişkisi |
ÖÇ1 | 2 | 2 | 4 | 3 | 3 | 3 | 2 | 2 | 3 | 3 | 3 | 4 | 2 | 3 | 4 | 5 | ÖÇ2 | 4 | 3 | 2 | 3 | 2 | 3 | 3 | 3 | 4 | 3 | 3 | 4 | 4 | 2 | 2 | 2 | ÖÇ3 | 4 | 1 | 2 | 1 | 2 | 2 | 3 | 1 | 3 | 2 | 3 | 3 | 3 | 3 | 1 | 2 | ÖÇ4 | 3 | 2 | 2 | 1 | 3 | 2 | 1 | 3 | 3 | 2 | 2 | 2 | 2 | 1 | 1 | 1 |
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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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