Information Of Programmes

FACULTY OF ENGINEERING & ARCHITECTURE / GM-303 - FOOD ENGINEERING

Code: GM-303

Course Title: FOOD BIOCHEMISTRY

Theoretical+Practice: 2+0

ECTS: 3

Year/Semester of Study

3 / Fall Semester

Level of Course

1st Cycle Degree Programme

Type of Course

Compulsory

Department

FOOD ENGINEERING

Pre-requisities and Co-requisites

None

Mode of Delivery

Face to Face

Teaching Period

14 Weeks

Name of Lecturer

KEMAL ŞEN (kemalsen@nevsehir.edu.tr)

Name of Lecturer(s)

Language of Instruction

Turkish

Work Placement(s)

None

Objectives of the Course

To provide basic understanding about metabolism of food components and conversion of these components to metabolic energy; the impact of carbohydrates, proteins and lipids on human nutrition and the main biochemical changes that occur during food processing.

Learning Outcomes		PO	MME
The students who succeeded in this course:
LO-1	To be able to define basic components of food	PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-5 Grasps the methods of access to knowledge.	Examination
LO-2	To be able to explain the biochemical reactions and metabolism	PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-5 Grasps the methods of access to knowledge.	Examination
LO-3	To be able to explain the conversion of nutrient to energy	PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-5 Grasps the methods of access to knowledge.	Examination
LO-4	To be able to explain carbohydrate metabolism	PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-5 Grasps the methods of access to knowledge.	Examination
LO-5	To be able to explain lipid metabolism	PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-5 Grasps the methods of access to knowledge.	Examination
LO-6	To be able to explain protein metabolism	PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-5 Grasps the methods of access to knowledge.	Examination
LO-7	To be able to explain lipid and protein synthesis in living organisms	PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-5 Grasps the methods of access to knowledge.	Examination
LO-8	To be able to explain transfering of genetic information and DNA synthesis	PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-5 Grasps the methods of access to knowledge.	Examination
PO: Programme Outcomes MME:Method of measurement & Evaluation

Course Contents
Basic food components; energy in biochemical reactions and metabolism; metabolism of carbohydrates, proteins and lipids; transfering of genetic information; protein synthesis.
Weekly Course Content
Week	Subject	Learning Activities and Teaching Methods
1	Definition of biochemistry, basic components of foods: carbohydrates, proteins, lipids, enzymes, coenzymes and trace elements	Lecture, discussion or Distance Learning
2	Definition of biochemistry, basic components of foods: carbohydrates, proteins, lipids, enzymes, coenzymes and trace elements	Lecture, discussion or Distance Learning
3	An overview about energy and metabolism in biochemical reactions	Lecture, discussion or Distance Learning
4	Carbohydrate metabolism, glycolysis, citric acid cycle	Lecture, discussion or Distance Learning
5	Oxidative phosphorylation, pentose phosphate pathway	Lecture, discussion or Distance Learning
6	Oxidation of fatty acids and lipid biosynthesis	Lecture, discussion or Distance Learning
7	Repeting Lesson	Lecture, discussion or Distance Learning
8	mid-term exam
9	Oxidation of fatty acids and lipid biosynthesis	Lecture, discussion or Distance Learning
10	Oxidation of amino acids and amino acid synthesis	Lecture, discussion or Distance Learning
11	Oxidation of amino acids and amino acid synthesis	Lecture, discussion or Distance Learning
12	Transfering of genetic information, DNA replication	Lecture, discussion or Distance Learning
13	Transfering of genetic information, DNA replication	Lecture, discussion or Distance Learning
14	DNA replication	Lecture, discussion or Distance Learning
15	Evaluation of the lecture	Lecture, discussion or Distance Learning
16	final exam
Recommend Course Book / Supplementary Book/Reading
1	Aksoy, M. 2000. Beslenme Biyokimyası. Hatiboğlu Yayınevi, Ankara.
2	Stryer, L. 1995. Biochemistry. New York: W.H. Freeman, 4th ed.
3	Alais, C., Alais, C., Linden, G. 1991. Food biochemistry. New York: Ellis Horwood.
4	Eskin, M. (Edt.). 1990. Biochemistry of foods. NewYork: Academic, 2th ed.
5	Gözükara, E. M. 1997. Biyokimya. İstanbul: Nobel, 3.bsk., 2 cilt.
Required Course instruments and materials

Assessment Methods
Type of Assessment	Week	Hours	Weight(%)
mid-term exam	8	2	40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam	16	2	60

Student Work Load
Type of Work	Weekly Hours	Number of Weeks	Work Load
Weekly Course Hours (Theoretical+Practice)	2	14	28
Outside Class
a) Reading			0
b) Search in internet/Library			0
c) Performance Project			0
d) Prepare a workshop/Presentation/Report			0
e) Term paper/Project			0
Oral Examination			0
Quiz			0
Laboratory exam			0
Own study for mid-term exam	3	7	21
mid-term exam	2	1	2
Own study for final exam	4	8	32
final exam	2	1	2
			0
			0
Total work load;			85