Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring 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 | |||||
| The course aims to emphasize the importance of the biochemistry of major food ingredients and to understand in detail the biochemical changes in food during processing and storage. At the end of the course, students will have the knowledge to understand the biochemical properties of the main food ingredients and to examine the biochemical changes that occur during the obtaining, processing and storage of foods and to have an idea about their effects on quality. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Gain detailed information about the main food components (carbohydrates, lipids, proteins), their interactions in food systems and their changes during food processing and storage. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-2 | Comprehend the biochemical reactions of the main food components. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-3 | Biyokimyasal reaksiyonları ve diğer gıda bileşenleri ile etkileşimlerini anlar ve yorumlar, gıdanın duyusal ve besin değerine etkilerini ayırteder. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-4 | Explain how production conditions such as temperature and pH affect chemical and biochemical changes in food production and learn how to change production conditions for food production with desired properties. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-5 | Interpret chemical and biochemical formations that occur during food processing and storage in terms of food quality and composition. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-6 | It integrates the principles of biochemistry into real food production. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Biochemical changes in food components (carbohydrates, amino acids and proteins, lipids), enzymatic and non-enzymatic browning reactions during food obtaining and processing, biochemical changes during food processing and storage: biochemical changes in fruits and vegetables (respiration, ethylene biosynthesis), in muscular foods biochemical changes (transformation of muscle into meat, postmortem changes, meat color), chemistry and biochemistry of milk components, biochemical changes during milk processing, biochemical changes in fruits, vegetables and grains, biochemical changes in fermented foods (dairy products, cereals, sausage and beer), microbial safety in foods. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction, biochemical changes in carbohydrates in foods, change in carbohydrates in food systems, change in carbohydrates in seed germination, complex carbohydrate metabolism | Lecture, Discussion |
| 2 | Biochemical changes in amino acids and proteins in foods, proteolysis, proteases | Lecture, Discussion |
| 3 | Biochemical changes in lipids in foods, changes in lipids in food systems, degradation in lipids in seed germination | Lecture, Discussion |
| 4 | Browning reactions in foods, non-enzymatic browning; maillard reaction, pigment formation, caramelization, browning of lipids, enzymatic browning | Lecture, Discussion |
| 5 | Biochemical changes in fruits and vegetables: respiration, ripening, ethylene biosynthesis, color change, texture, flavor, storage. | Lecture, Discussion |
| 6 | Biochemical changes in muscular foods: biochemistry of raw red and poultry meats | Lecture, Discussion |
| 7 | Biochemical changes in red and poultry processing, color chemistry and biochemistry in muscular foods | Lecture, Discussion |
| 8 | mid-term exam | |
| 9 | Biochemical changes during the processing of seafood, enzymes in fisheries, post-mortem degradation of nucleotides, proteolysis in fresh fish, lipid hydrolysis in aquaculture storage. | Lecture, Discussion |
| 10 | Chemistry and biochemistry of milk ingredients, biochemical changes in milk during processing: lactose, milk lipids and proteins, biosynthesis of milk proteins | Lecture, Discussion |
| 11 | Biochemical changes in cereal products, germination in grains and legumes, non-enzymatic browning reactions | Lecture, Discussion |
| 12 | Fermented foods: biochemical changes in dairy products (cheese and yogurt) | Lecture, Discussion |
| 13 | Fermented foods: biochemical changes in bakery and cereal products | Lecture, Discussion |
| 14 | Biochemical changes in fermented meat products, beer fermentation and biochemistry | Lecture, Discussion |
| 15 | Microbial safety in foods | Lecture, Discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Belitz, H.-D., Grosch, W., and Schieberle, P. 2009. Food Chemistry, 4th ed. Edition 4, Publisher Springer Berlin Heidelberg. | |
| 2 | Eskin, N.A., Shahidi, F. 2013. Biochemistry of foods. Third Edition, Academic Press. | |
| 3 | Fennema, O.R., 1996. Food Chemistry. Third Edition, Marcel Dekker, Inc., Madison Avenue, New York. P.1069. | |
| 4 | Hui, Y.H. 2006. Food Biochemistry and Food Processing. First Edition, Blackwell Publishing, Iowa, USA. P.769. | |
| 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) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 5 | 8 | 40 |
| e) Term paper/Project | 4 | 13 | 52 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 5 | 15 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 4 | 7 | 28 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||