 |
Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | G213B2 | Biochemistry | Compulsory | 2 | 3 | 4 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | The aim of this course is to introduce the biochemical reactions that occur in foods, biochemical changes that occur during food processing and storage and to establish a relationship between food chemistry and food industry. | | Name of Lecturer(s) | | Dr. Öğr. Üyesi Yahya Yasin Yılmaz | | Learning Outcomes | | 1 | Learns the definition of biochemistry and application fields | | 2 | Learns the structure and properties of biomolecules | | 3 | Learns the structures, formation and chemical reactions of macromolecules and their application areas to foods. | | 4 | Has information about chemistry and kinetics of enzyme | | 5 | Learns identification of enzymes which are active in formation of biochemical reactions | | 6 | Has information about the formation of biochemical energy conversion | | 7 | Learns the formation reactions and degradation reactions of metabolic components | | 8 | Defines the biochemical reactions occurring in food components |
| | Mode of Delivery | | Normal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | The basic structure of living organisms, the main components of food (carbohydrates, proteins, fats), biochemical reactions that occur during food processing, enzymes used in food industry, biochemical basis of functional foods (bioactive proteins and peptides, opioid peptides, phytochemicals, bioactive molecules, etc.). | | Weekly Detailed Course Contents | |
| 1 | Course presentation | | | | 2 | The basic structure of living organisms, procaryotic cells, eucaryotic cells, photosynthetic eucaryotic cells | | | | 3 | Carbohydrates (monosaccharides, polysaccharides, homopolymers, heteropolimers, indigestible oligosaccharides) | | | | 4 | Proteins, lipids | | | | 5 | Behavior of lipids in water, micelles. Biochemical reactions that occur during food processing. Non-enzymatic browning reactions (caramelisation, ascorbic acid oxidation). | | | | 6 | Maillard reaction, inhibition of non-enzymatic browning reactions. | | | | 7 | Biochemical basis of functional foods, bioactive proteins and peptides: the source of bioactive proteins, opioid peptides, ACE inhibitory peptides | | | | 8 | Midterm exam | | | | 9 | Biochemical basis of functional foods, bioactive proteins and peptides: the source of bioactive proteins, opioid peptides, ACE inhibitory peptides | | | | 10 | Probiotics, prebiotics, sinobiyotics, effects on health, phytochemicals, bioactive molecules | | | | 11 | Enzymes used in food industry: the classification of enzymes. Applications of enzymes: Carbohydrases (application of amylases in bakery products, application of amylases in brewing process), in processing of starch by enzymatic means, invertase, lactase, calarificatiom of fruit juice by pectolytic enzymes | | | | 12 | Proteases (proteases to enhance the crispness of meat, cold storage of beer, rennin and rennet in cheese making, the use of proteases in bakery products, oil extraction with proteases) | | | | 13 | Esterases (cheese ripening, oil production, production of oil-like mother's milk, production of cocoa butter-like, production of triachilglycerol enriched with conjugated linoleic acid). Oksidoredüktaces (glucose oxidase, catalase, peroxidase, ascorbic acid oxidase, lypocsigenase, lypocsigenase and bakery products technology, lipocsigenase and paste development). | | | | 14 | Biochemical Basis of Functional Foods, Food Biochemistry and Individual nutrition | | | | 15 | Biochemical Basis of Functional Foods, Food Biochemistry and Individual nutrition | | |
| | Recommended or Required Reading | | REQUIRED BOOKS: 1. Eskin, M. N. A., 1990, Biochemistry of Foods. 2 nd Ed., Academic Press, Inc. California. 2. Shi, J., Mazza, G., Maguer, M.L., 2002, Functional Foods: Biochemical and Processing Aspects, Vol. 2, CRC Press, London. 3. Cho, S.S., Prosky, L., Dreher, M., (Eds), 1999, Complex Carbohydrates in Foods, Marcel Dekker Incorporated, New York, USA. 4. Howlett, J., 2008, Functional Foods From Science to Health and Claims, ILSI Europe Concise Monograph Series, Belgium. RECOMMENDED BOOKS: 1. Alais, C. and Linden, G., 1991, Food Biochemistry, Morton I and Whitehead A (Eds), 1st Ed (1991). 2. Sikorski and Kolakowska (Eds), 2002, Chemical and Functional Properties of Food Lipids, CRC Pres, London. | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 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 | |
| Midterm Examination | 1 | 2 | 2 | | Final Examination | 1 | 0 | 0 | | Attending Lectures | 14 | 3 | 42 | | Laboratory | 5 | 4 | 20 | | Self Study | 10 | 5 | 50 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 5 | 5 | 5 | 5 | 5 | 5 | | LO2 | 5 | 5 | 5 | 5 | 5 | 5 | | LO3 | 5 | 5 | 5 | 5 | 5 | 5 | | LO4 | 5 | 5 | 5 | 5 | 5 | 5 | | LO5 | 4 | 4 | 4 | 4 | 4 | 4 | | LO6 | 4 | 4 | 4 | 4 | 4 | 4 | | LO7 | 5 | 5 | 5 | 5 | 5 | 5 | | LO8 | 5 | 5 | 5 | 5 | 5 | 5 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
 |
| |
|
|