TÜRKÇE
ENGLISH
Information
| Code | IG214 |
| Name | Food Biochemistry |
| Term | 2022-2023 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | İngilizce |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MUSTAFA ÜMİT ÜNAL |
| Course Instructor |
Prof. Dr. HÜSEYİN ERTEN
(A Group)
(Ins. in Charge)
Prof. Dr. MUSTAFA ÜMİT ÜNAL (A Group) (Asst. Ins.) |
Course Goal / Objective
The aim of the course is to give students the fundamental concepts of Food Biochemistry
Course Content
Introduction, bioenergetics, Molecular organization and classification of cells, Water, metabolic pathways, browning reactions, amino acids, peptides and proteins and their properties, Enzymes and their, significance, general properties of enzymes, enzyme kinetics, mechanism of enzyme catalysis, Biochemical changes in foods.
Course Precondition
none
Resources
Harvey, R. A. ve Ferrier, D. R. 2011. Lippincott’s Illustrated Reviews: Biochemistry 5th Edition, Lippincott Williams & Wilkins, Baltimore, MD. ABD,
Notes
HANDOUTS AND SLIDES
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the definition and scopes of food biochemistry |
| LO02 | Knows the principles of biochemistry |
| LO03 | Knows the enzymes and their importance |
| LO04 | Knows the cell and its molecular organisation and metabolic pathways. |
| LO05 | Gains the understanding relationship between water activity and food stability |
| LO06 | Knows the biochemical changes occuring in foods. |
| LO07 | Knows general understanding of life long learning. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 2 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 3 |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition and scope of biochemistry, basic chemistry, chemical elements, and biogeochemical cycles | Lecture notes and suggested books | Öğretim Yöntemleri: Anlatım |
| 2 | Importance of carbon with respect to life, important properties of carbon, energy metabolism in cells, introduction to metabolisms, principles of thermodynamics | Lecture notes and suggested books | Öğretim Yöntemleri: Anlatım |
| 3 | Bioenergetics (energy, entropy, Gibbs free energy, activation energy) and energy storage substances in cells, structure of ATP | Lecture notes and suggested books | Öğretim Yöntemleri: Anlatım |
| 4 | Cell theory, What exactly is a cell, Molecular organization of eukaryotic cell, Classification of cells Prokaryotic and Eukaryotic cells | Lecture notes and suggested books | Öğretim Yöntemleri: Anlatım |
| 5 | Water, properties of water, Polarity of Water, free and bound waters, water activity, water activity and food stability | Lecture notes and suggested books | Öğretim Yöntemleri: Anlatım |
| 6 | Metabolic pathways, Glycolysis, fates of pyruvate, | Lecture notes and suggested books | Öğretim Yöntemleri: Anlatım |
| 7 | Aerobic Respiration Krebs cycle,Electron transport chain and Oxidative phosphorylation, | Lecture notes and suggested books | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Midterm exam | Öğretim Yöntemleri: Soru-Cevap |
| 9 | Enzymatic and non-enzymatic browning reactions in foods | Lecture notes and suggested books | Öğretim Yöntemleri: Anlatım |
| 10 | Amino acids, peptides and proteins, amino acids and their properties, structure of proteins, denaturation of proteins, | Lecture notes and suggested books | Öğretim Yöntemleri: Anlatım |
| 11 | Enzymes, significance of enzymes in nature, activation energy and enzymes, structure and general properties of enzymes, enzyme kinetics I | Lecture notes and suggested books | Öğretim Yöntemleri: Anlatım |
| 12 | Enzymes, significance of enzymes in nature, activation energy and enzymes, structure and general properties of enzymes, enzyme kinetics II | Lecture notes and suggested books | Öğretim Yöntemleri: Anlatım |
| 13 | Enzymes, Nomenclature and classification of enzymes, mechanism of enzyme catalysis | Lecture notes and suggested books | Öğretim Yöntemleri: Anlatım |
| 14 | Biochemical changes in fruits and vegetables (climacteric and non-climacteric events etc.) | Lecture notes and suggested books | Öğretim Yöntemleri: Anlatım |
| 15 | Biochemical changes in meat and fish | Lecture notes and suggested books | Öğretim Yöntemleri: Anlatım |
| 16 | Term Exams I | Final exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams II | Final exam | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 1 | 14 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 4 | 4 |
| Total Workload (Hour) | 50 | ||
| Total Workload / 25 (h) | 2,00 | ||
| ECTS | 2 ECTS | ||