PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 207	FOOD BIOCHEMISTRY	3 + 0	3rd Semester	6

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Compulsory
Course Objective	To recognize the chemical structure of foods.
Course Content	Properties of living organism, Cell, Carbohydrates, Proteins, Lipids, Biochemical reactions during food process, Non-Enzimatic browning reactions (caramelization, ascorbic acid oxidation and maillard reactions), Bioactive Proteins and Peptids, Enzymes in Food industry, Biochemical energy cycles, Formation and destruction of metabolic compounds ,Glicolysis, Citric acid cycle, Oxidative fosforilation, Vitamin and coenzymes, minerals, Biochemical changes in foods during production and storage. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Know the structure and properties of the main biomolecules, and biochemical energy transformations
2	Know the biomolecules exists in structure of foods
3	Know the biochemical changes in foods during production and storage

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13
LO 001	2	5	3	3	5	5	3				4		3
LO 002	2	5	5	2	2		3				4		3
LO 003	5	5	5	4	5	5	5				4		3
Sub Total	9	15	13	9	12	10	11				12		9
Contribution	3	5	4	3	4	3	4	0	0	0	4	0	3

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	13	5	65
Mid-terms	1	24	24
Final examination	1	25	25
Total Work Load ECTS Credit of the Course			156 6

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 207	FOOD BIOCHEMISTRY	3 + 0	2	Turkish	2020-2021 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. SEBAHATTİN NAS	snas@pau.edu.tr		MUH A0211	%70

Goals		To recognize the chemical structure of foods.
Content		Properties of living organism, Cell, Carbohydrates, Proteins, Lipids, Biochemical reactions during food process, Non-Enzimatic browning reactions (caramelization, ascorbic acid oxidation and maillard reactions), Bioactive Proteins and Peptids, Enzymes in Food industry, Biochemical energy cycles, Formation and destruction of metabolic compounds ,Glicolysis, Citric acid cycle, Oxidative fosforilation, Vitamin and coenzymes, minerals, Biochemical changes in foods during production and storage. .

Topics

Weeks	Topics
1	The foundation of biochemistry
2	Cell and its organization
3	biochemical properties of Water
4	Amino acids and proteins
5	Amino acids and proteins
6	Enzymes and its aplication of food industry
7	Carbohydrates
8	Carbohydrates Exam
9	Lipids
10	Nükleotids
11	Metabolism and cellular reactions
12	Glycolys Citric Cid cycle
13	β-oxidation of fatty acids Biosynthesis of fatty acids
14	Metabolism of amino acids

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student