SAİ509 Advanced Food Chemistry

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code SAİ509
Name Advanced Food Chemistry
Term 2024-2025 Academic Year
Semester . Semester
Duration (T+A) 3-0 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Yüksek Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. ABDURAHMAN POLAT


Course Goal / Objective

Teaching the main chemical compositions of food, water activity, physical properties and chemical reactions of animal, plant and microbial proteins, phospholipids, sterolls, vitamins, enzym activitiy

Course Content

The chemical composition of food, water in foods and its importance, water activity in foods , Physical properties and chemical reactions of animal proteins, plant proteins and microbial proteins, chemical reactions of lipids and carbohydrate, phospholipids, sterols, vitamins, enzyme activity, food additives , recent advances in the subject

Course Precondition

No

Resources

Lecture notes.

Notes

Articles on the topic.


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Explains the physical and chemical structures of proteins in food
LO02 Explains the phospholipids, sterolls and vitamins in fish meat
LO03 Explains the water activity and its importance in sea food
LO04 Explains the enzym activity and its importance in food
LO05 Explains the food additives
LO06 Explains energy metabolism


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology 4
PLO02 Bilgi - Kuramsal, Olgusal Comprehends interaction of expertise area in relation to interdisciplinary relationships 5
PLO03 Bilgi - Kuramsal, Olgusal Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information
PLO04 Bilgi - Kuramsal, Olgusal Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise.
PLO05 Bilgi - Kuramsal, Olgusal Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. 2
PLO06 Bilgi - Kuramsal, Olgusal Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions
PLO07 Beceriler - Bilişsel, Uygulamalı Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training.
PLO08 Beceriler - Bilişsel, Uygulamalı Develops a positive attitude towards life long learning. 4
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Prepares written and visual presentations with technological devices in their area of expertise 3
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines and develops social relations and norms critically and changes all if necessary
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicates both in written and verbal in one foreign language
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Uses computer and communication technologies effectively for their expertise area. 1
PLO13 Yetkinlikler - Öğrenme Yetkinliği Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. 2
PLO14 Yetkinlikler - Öğrenme Yetkinliği Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process
PLO15 Yetkinlikler - Öğrenme Yetkinliği Applies interdisciplinary studies with assimilated knowledge and skills for solving problem 5


Week Plan

Week Topic Preparation Methods
1 Introduction Reading the related information Öğretim Yöntemleri:
Anlatım, Tartışma, Beyin Fırtınası
2 Water acitvity and its importance in sea foods Reading the related information and related scientific information Öğretim Yöntemleri:
Anlatım, Tartışma, Beyin Fırtınası
3 Chemical and physical specification of animal proteins Reading the related information and related scientific information Öğretim Yöntemleri:
Anlatım, Tartışma, Beyin Fırtınası
4 Chemical reaktions of plant proteins Reading the related information and related scientific information Öğretim Yöntemleri:
Anlatım, Tartışma, Beyin Fırtınası
5 Physical specification of plant proteins Reading the related information and related scientific information Öğretim Yöntemleri:
Anlatım, Tartışma, Beyin Fırtınası
6 Chemical reactions of microbial proteins Reading the related information and related scientific information Öğretim Yöntemleri:
Anlatım, Tartışma, Beyin Fırtınası
7 Physical specification of microbial proteins Reading the related information and related scientific information Öğretim Yöntemleri:
Anlatım, Tartışma, Beyin Fırtınası
8 Mid-Term Exam Studying for midterm exam Öğretim Yöntemleri:
Soru-Cevap
9 Food additives Reading the course notes and related scientific information Öğretim Yöntemleri:
Anlatım, Tartışma, Beyin Fırtınası
10 Phospholipids and Sterolls in fish meat, homework Reading the course notes and related scientific information Öğretim Yöntemleri:
Anlatım, Tartışma, Beyin Fırtınası
11 Vitamins in fish meat, homework study Reading the course notes and related scientific information Öğretim Yöntemleri:
Anlatım, Tartışma, Beyin Fırtınası
12 Enzym activity in food, homework study Reading the course notes and related scientific information Öğretim Yöntemleri:
Anlatım, Tartışma, Beyin Fırtınası
13 New approaches in food chemistry Reading the course notes and related scientific information Öğretim Yöntemleri:
Anlatım, Tartışma, Beyin Fırtınası
14 Recent advances in food chemistry Reading the course notes and related scientific information Öğretim Yöntemleri:
Anlatım, Tartışma, Beyin Fırtınası
15 General evaluation Reading the course notes and related scientific information Öğretim Yöntemleri:
Anlatım, Tartışma, Beyin Fırtınası
16 Term Exams Studying for final exam Öğretim Yöntemleri:
Soru-Cevap
17 Term Exams Studying for midterm exam Öğretim Yöntemleri:
Soru-Cevap


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 3 42
Out of Class Study (Preliminary Work, Practice) 14 5 70
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 15 15
Final Exam 1 30 30
Total Workload (Hour) 157
Total Workload / 25 (h) 6,28
ECTS 6 ECTS

Update Time: 05.10.2024 07:06