| 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 | 2 | 6 |
|
| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| 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 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 |
|
| Mode of Delivery |
| Daytime Class |
| Prerequisites and co-requisities |
| none |
| Recommended Optional Programme Components |
| none |
| Course Contents |
| Educate students to demonstrate an extensive knowledge in biochemistry, with particular emphasis on pathways. |
| Weekly Detailed Course Contents |
|
| 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 |
|
| Recommended or Required Reading |
| 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 |
| Planned Learning Activities and Teaching Methods |
|
| 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 |
|
| Workload Calculation |
|
| 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 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 2 | 2 | 4 | 3 | 3 | 3 | 2 | 2 | 3 | 3 | 3 | 4 | 2 | 3 | 4 | 5 | | LO2 | 4 | 3 | 2 | 3 | 2 | 3 | 3 | 3 | 4 | 3 | 3 | 4 | 4 | 2 | 2 | 2 | | LO3 | 4 | 1 | 2 | 1 | 2 | 2 | 3 | 1 | 3 | 2 | 3 | 3 | 3 | 3 | 1 | 2 | | LO4 | 3 | 2 | 2 | 1 | 3 | 2 | 1 | 3 | 3 | 2 | 2 | 2 | 2 | 1 | 1 | 1 |
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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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