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| MBIO2002 | Food Biochemistry | 3+0+0 | ECTS:5 | | Year / Semester | Spring Semester | | Level of Course | Short Cycle | | Status | Compulsory | | Department | DEPARTMENT of CHEMISTRY and CHEMICAL PROCESS TECHNOLOGY | | Prerequisites and co-requisites | None | | Mode of Delivery | | | Contact Hours | 14 weeks - 3 hours of lectures per week | | Lecturer | Dr. Öğr. Üyesi Fatma YAYLACI KARAHALİL | | Co-Lecturer | Prof. Dr. Melike YILDIRIM AKATIN | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | The aim of the course is to explain the physical and chemical changes in the processing and storage of oils, proteins, minerals and water, which are the basic components of foodstuffs. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | Know what the basic nutrients are. | 27 | 1, | | LO - 2 : | Knows the importance of water in human body. | 27 | 1, | | LO - 3 : | Know structure and function relation of vitamins, proteins, lipids, carbohydrates, minerals. | 27 | 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 | | |
| Introduction to food biochemistry, Food components and properties: Carbohydrates, Proteins, Lipids and Water, Biochemical Reactions During Food Processing, Browning Reactions, Food Additives, Food Contaminants, Fermentation, Enzymes Used in the Food Industry, Probiotics, Prebiotics and Synobiotics, Nutrigenomics and Nanofoods, Applications of nucleic acid biochemistry in food, Food safety , Food allergens |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Introduction Food Biochemistry | | | Week 2 | Food components and features: Carbohydrates, Proteins, Lipids and Water | | | Week 3 | Food components and features: Carbohydrates, Proteins, Lipids and Water | | | Week 4 | Biochemical Reactions Occurring During Food Processing, browning reactions | | | Week 5 | Food additives | | | Week 6 | Food contaminants | | | Week 7 | fermentation | | | Week 8 | Bioactive Proteins and Peptides, Resources of bioactive proteins | | | Week 9 | Midterm Exam | | | Week 10 | Enzymes Used in Food Industry | | | Week 11 | Probiotics, Prebiotics and Sinobiyotik the Nutrigenomics and Nanogıd Show | | | Week 12 | Functional foods, herbs and dietary supplements in physiologically bioactive compounds | | | Week 13 | Food applications in nucleic acid biochemistry | | | Week 14 | Food safety | | | Week 15 | food allergens | | | Week 16 | Final exam | | | |
| 1 | DEMİRCİ, 2014,Gıda Kimyası,İstanbul | | | |
| 1 | FATMA YAYLACI KARAHALİL DERS NOTLARI VE SUNUMLARI | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | 26/04/2021 | 1 | 50 | | End-of-term exam | 16 | 21/06/2021 | 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 | 3 | 14 | 42 | | Sınıf dışı çalışma | 3 | 16 | 48 | | Arasınav için hazırlık | 2 | 8 | 16 | | Arasınav | 1 | 1 | 1 | | Dönem sonu sınavı için hazırlık | 3 | 16 | 48 | | Dönem sonu sınavı | 1 | 1 | 1 | | Total work load | | | 156 |
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