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| KIM4021 | Food Biochemistry | 2+0+0 | ECTS:4 | | Year / Semester | Fall Semester | | Level of Course | First Cycle | | Status | Elective | | Department | DEPARTMENT of CHEMISTRY | | Prerequisites and co-requisites | None | | Mode of Delivery | | | Contact Hours | 14 weeks - 2 hours of lectures per week | | Lecturer | Prof. Dr. Yakup KOLCUOĞLU | | Co-Lecturer | | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | Let the students understand all the biochemical processes and changes in food industry. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | know the food biochemicals | 4,7,8 | 1 | | LO - 2 : | know all the biochemical events in all processes about food | 4,7,8 | 1 | | LO - 3 : | know the biotechnological applications in food production | 4,7,8 | 1 | | CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome | | |
| Biomolecules in foods, water and its importance for food, carbohydrates, lipids, proteins, enzymes, vitamins, food additives, biochemical processes in food production, biochemical changes during food processing, biochemical changes during storage, fermented foods, biochemistry of food spoilage, biotechnological applications in food industry. |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Biomolecular food components | | | Week 2 | Water, its structure and importance for food production and later processes | | | Week 3 | Structure of carbohydrates and their functions as food components | | | Week 4 | Structure of lipids and their functions as food components | | | Week 5 | Structure of proteins and their functions as food components | | | Week 6 | Structure of enzymes and their functions as food components | | | Week 7 | Structure of vitamins and their functions as food components | | | Week 8 | Food additives, their classification and use | | | Week 9 | Midterm exam | | | Week 10 | Biochemical processes in food production | | | Week 11 | Biochemical changes that occur during food processing | | | Week 12 | Biochemical changes that occur during food storage | | | Week 13 | Biochemical processes in fermented foods | | | Week 14 | Biochemistry of food spoilage | | | Week 15 | Biotechnological applications in food industry | | | Week 16 | Final exam | | | |
| 1 | Eskin, N.A.M. Biochemistry of Foods, 1990. | | | |
| 1 | Bilişli, A. 2011, Gıda Biyokimyası, Sidas Medya. | | | 2 | Demirci, M. 2012, Gıda Kimyası. | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | 23.11.2021 | 1 | 50 | | End-of-term exam | 16 | 17.01.2022 | 1 | 50 | | |
| Student Work Load and its Distribution | | Type of work | Duration (hours pw) | No of weeks / Number of activity | Hours in total per term | | Yüz yüze eğitim | 2 | 14 | 28 | | Sınıf dışı çalışma | 1 | 14 | 14 | | Arasınav için hazırlık | 8 | 2 | 16 | | Arasınav | 1 | 1 | 1 | | Dönem sonu sınavı için hazırlık | 10 | 4 | 40 | | Dönem sonu sınavı | 1 | 1 | 1 | | Total work load | | | 100 |
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