IG214 Food Biochemistry

2 ECTS - 2-0 Duration (T+A)- 4. Semester- 2 National Credit

Information

Code IG214
Name Food Biochemistry
Term 2024-2025 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
1 2
Prof. Dr. HÜSEYİN ERTEN (A Group) (Ins. in Charge)


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

Update Time: 09.05.2024 05:49