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
GMG-102	FOUND IN MILK PROTEINS AND BIOACTIVE PEPTIDES	Elective	1	1	6

Level of Course Unit

Second Cycle

Objectives of the Course

Investigation of protein and its infrastructures in milk, which have positive effects on human health and contribute to production technologies.

Name of Lecturer(s)

Dr. Öğr. Üyesi Mubin Koyuncu

Learning Outcomes

1	Anlatım
2	Each program will be expressed in their achievements.

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

And the ratio of biologically active molecules in place of milk proteins Basic bioactivity groups Bioactive molecules that affect the functions of the digestive system Opioid peptides, peptides antiopioid Hemodynamic effective peptides Antimicrobial effect in proteins: lysozyme, lactoferrin Lactoperoxidase system immunoglobulins Vitamin-binding proteins Probiotics are proteins that contribute to Their technology benefits of milk, damages Inhibition of mastitis pathogens, the effects of digestion and blood circulation HTST pasteurized milk, raw milk quality and shelf-life effects Milk and milk products used in determining the thermal processing

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	And the ratio of biologically active molecules in place of milk proteins
2	Basic bioactivity groups
3	Bioactive molecules that affect the functions of the digestive system
4	Opioid peptides, peptides antiopioid
5	Hemodynamic effective peptides
6	Antimicrobial effect in proteins: lysozyme, lactoferrin
7	Lactoperoxidase system
8	immunoglobulins
9	Vitamin-binding proteins
10	Probiotics are proteins that contribute to
11	Their technology benefits of milk, damages
12	Inhibition of mastitis pathogens, the effects of digestion and blood circulation
13	HTST pasteurized milk, raw milk quality and shelf-life effects
14	Milk and milk products used in determining the thermal processing
15
16

Recommended or Required Reading

Prof.Dr. Atilla KONAR, Süt Teknoloji , Ç.Ü. Ders Kitabı (1996). Prof.Dr. Atilla YETİŞMEYEN, Süt Teknolojisi, A.Ü. Ders Kitabı (1992). Prof.Dr. Zühtü YÖNEY , Süt Kimyası, A.Ü. Ders Kitabı (1974). Prof.Dr. Turan İNAL, Süt ve Süt Ürünleri Hijyen ve Teknolojisi İ.Ü. Ders kitabı (1990). Prof.Dr. Mustafa METİN, Süt Teknolojisi, E. Ü. Ders Kitabı (2001).

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Criticising Paper	4	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Seminar	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Language of Instruction

Turkish

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	2	2
Final Examination	1	2	2
Quiz	1	3	3
Attending Lectures	5	7	35
Practice	5	7	35
Writing Paper	3	6	18
Individual Study for Mid term Examination	1	40	40
Individual Study for Final Examination	1	50	50
TOTAL WORKLOAD (hours)			185

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