Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
BMB-23-176BIoactIve proteIns and peptIdes In mIlkElective116
Level of Course Unit
Second Cycle
Objectives of the Course
The objective of this course is to give knowledge about molecular structures and functional properties of milk proteins.
Name of Lecturer(s)
Dr. Öğretim Üyesi Mubin Koyuncu
Learning Outcomes
1Knows origin and molecular structure of milk proteins
2Learns functional properties and interactions of milk proteins.
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
Recommended Optional Programme Components
Course Contents
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.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Introduction, composition of milk.
2Significance, origin and function of milk proteins.
3Casein micelle structure and stability.
4Structure and stability of whey proteins.
5Effects of high pressure on milk proteins.
6Effects of drying on milk proteins.
7Effect of heat treatment on the functional properties of milk and whey proteins.
81. Exam
9Use of milk proteins in food emulsions.
10Milk proteins and polysaccharide interaction.
11Milk proteins and micronutrients interaction.
12Milk protein gels.
13Milk proteins and functional foods.
14Sensory properties of milk proteins.
Recommended or Required Reading
1. Milk Proteins. Thompson, A. Boland, M. and Singh, H. (Ed). 2. Latest papers relation with this subject
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Attending Lectures150
Experiment150
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities60
End Of Term (or Year) Learning Activities40
SUM100
Language of Instruction
Work Placement(s)
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Seminar16060
Criticising Paper620120
TOTAL WORKLOAD (hours)180
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
LO1           
LO2           
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
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