Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING (DOCTORATE DEGREE) | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | NESİMİ AKTAŞ (naktas@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| physicochemical and technological properties of food proteins | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | can describe proteins |
PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area
PO-11 Has the skill of systematically extending the results of his/her works, nationally and internationally, in written form or orally |
Examination |
| LO-2 | can give information about the properties of proteins. |
PO-7 Has the endowments to lecture at the undergraduate level
PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| physicochemical and technological properties of food proteins | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Basic resources and physicochemical properties | Lecture, question and answer |
| 2 | Determination methods | Lecture, question and answer |
| 3 | Isolation, purification and characterization | Lecture, question and answer |
| 4 | Introduction to functional properties, film and foam creation | Lecture, question and answer |
| 5 | Creating gels and emulsions | Lecture, question and answer |
| 6 | Protein modifications | Lecture, question and answer |
| 7 | Interaction and changes during processing | Lecture, question and answer |
| 8 | mid-term exam | |
| 9 | Cereal and soy proteins | Lecture, question and answer |
| 10 | dairy proteins | Lecture, question and answer |
| 11 | meat proteins | Lecture, question and answer |
| 12 | Protein applications in the food industry | Lecture, question and answer |
| 13 | Protein nutrition relationship | Lecture, question and answer |
| 14 | rotein biotechnology relationship | Lecture, question and answer |
| 15 | General evaluation | Lecture, question and answer |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | 1. Belitz,H.-D. and W. Grosch. 1999. Food Chemistry. Translated by D. Hadziyev (English), Springer-Werlag, Berlin. 2. Bollag, D.M., Rozycki, D. & S.J. Edelstein. 1996. Protein methods. Wiley-Liss, NY. | |
| 2 | Kinsella, J.E. and W.G. Soucie. 1989. Food Proteins. American Oil Chemists’ Soc., USA | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 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) | 14 | 3 | 42 |
| Outside Class | |||
| a) Reading | 14 | 3 | 42 |
| b) Search in internet/Library | 14 | 3 | 42 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 2 | 5 | 10 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 7 | 2 | 14 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 14 | 2 | 28 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 181 | ||