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Information
| Code | SAİ509 |
| Name | Advanced Food Chemistry |
| 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
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 | ||