TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG202 |
| Name | Food Biochemistry |
| Term | 2017-2018 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | İngilizce |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MUSTAFA ÜMİT ÜNAL |
| Course Instructor |
Prof. Dr. MUSTAFA ÜMİT ÜNAL
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of the course is to give students the fundamental concepts of Food Biochemistry
Course Content
Introduction, bioenergetics, Molecular organization and classification of cells, Water, metabolic pathways, browning reactions, amino acids, peptides and proteins and their properties, Enzymes and their, significance, general properties of enzymes, enzyme kinetics, mechanism of enzyme catalysis, Biochemical changes in foods.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | |
| PLO10 | - | Complies with teamwork | |
| PLO11 | - | Analytically and critically evaluates the learned information. | |
| PLO12 | - | Knows the necessity of lifelong learning. | |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | |
| PLO16 | - | is respectful of professional ethics | |
| PLO17 | - | Has ability to plan, implement and develop a food process | |
| PLO18 | - | Knows the legislation and management systems related to foods |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition and scope of biochemistry, basic chemistry, chemical elements, and biogeochemical cycles | Lecture notes and suggested books | |
| 2 | Importance of carbon with respect to life, important properties of carbon, energy metabolism in cells, introduction to metabolisms, principles of thermodynamics | Lecture notes and suggested books | |
| 3 | Bioenergetics (energy, entropy, Gibbs free energy, activation energy) and energy storage substances in cells, structure of ATP | Lecture notes and suggested books | |
| 4 | Cell theory, What exactly is a cell, Molecular organization of eukaryotic cell, Classification of cells Prokaryotic and Eukaryotic cells | Lecture notes and suggested books | |
| 5 | Water, properties of water, Polarity of Water, free and bound waters, water activity, water activity and food stability | Lecture notes and suggested books | |
| 6 | Metabolic pathways, Glycolysis, fates of pyruvate, | Lecture notes and suggested books | |
| 7 | Aerobic Respiration Krebs cycle,Electron transport chain and Oxidative phosphorylation, | Lecture notes and suggested books | |
| 8 | Midterm exam | Midterm exam | |
| 9 | Enzymatic and non-enzymatic browning reactions in foods | Lecture notes and suggested books | |
| 10 | Amino acids, peptides and proteins, amino acids and their properties, structure of proteins, denaturation of proteins, | Lecture notes and suggested books | |
| 11 | Enzymes, significance of enzymes in nature, activation energy and enzymes, structure and general properties of enzymes, enzyme kinetics, | Lecture notes and suggested books | |
| 12 | Enzymes, significance of enzymes in nature, activation energy and enzymes, structure and general properties of enzymes, enzyme kinetics, | Lecture notes and suggested books | |
| 13 | Enzymes, Nomenclature and classification of enzymes, mechanism of enzyme catalysis | Lecture notes and suggested books | |
| 14 | Biochemical changes in fruits and vegetables (climacteric and non-climacteric events etc.) | Lecture notes and suggested books | |
| 15 | Biochemical changes in meat and fish | Lecture notes and suggested books | |
| 16 | Final exam | Final exam | |
| 17 | Final exam | Final exam |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |