Ordu University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
ZGM2102016959	FOOD BIOCHEMISTRY	Compulsory	2	4	3

Level of Course Unit

First Cycle

Objectives of the Course

The aim of this course is to introduce the biochemical reactions that occur in foods, biochemical changes that occur during food processing and storage and to establish a relationship between food chemistry and food industry.

Name of Lecturer(s)

Yrd.Doç.Dr. Bekir Gökçen MAZI

Learning Outcomes

1	As a basis of understanding the structure of food components and to envisage the changes that may occur at these components under varying conditions
2	Understanding of biochemical reactions that can occur during food processing and design of food production on this basis
3	Envisage of solutions that may arise from the biochemical reactions that can occur during food production
4	Enzymatic reactions with enzyme-food relations and understanding of the relationship between enzyme-food quality

Mode of Delivery

Formal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

The basic structure of living organisms, the main components of food (carbohydrates, proteins, fats), biochemical reactions that occur during food processing, enzymes used in food industry, biochemical basis of functional foods (bioactive proteins and peptides, opioid peptides, phytochemicals, bioactive molecules, etc.).

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Introduction to food biochemistry
2	The basic structure of living organisms, prokaryotic cells, eukaryotic cells, photosynthetic eukaryotic cells.
3	Carbohydrates (monosaccharides, polysaccharides, homopolymers, heteropolymers, indigestible oligosaccharides)
4	Proteins
5	Proteins
6	Aquatic behavior of lipids, micelles. Biochemical reactions occurring during food processing
7	Non-enzymatic browning reactions (caramelization, ascorbic acid oxidation) Maillard reaction inhibition of non-enzymatic browning reaction
8	Midterm Exam
9	The biochemical basis of functional foods: Bioactive proteins and peptides: sources of bioactive proteins
10	10 Probiotics, prebiotics, synbiotics, effects on health, phytochemicals, bioactive molecules
11	11 Enzymes used in the food industry: Classification of enzymes. Applications of enzymes: carbohydrases
12	Esterases
13	Proteases
14	Oxidoreductases
15	Biochemical basis of functional foods
16	Final Exam

Recommended or Required Reading

1. Bilişli, A. 2012. Gıda Biyokimyası. Sidaş Yayınları, İzmir. 2. Eskin, M. N. A., 1990, Biochemistry of Foods. 2 nd Ed., Academic Press, Inc. California. 3. Simpson, B.K., Nollet, L.M.L., 2012, Food Biochemistry andFood Processing. 2 nd Ed., Blackwell Publishing.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
SUM		0
End Of Term (or Year) Learning Activities	Quantity	Weight
SUM		0
Yarıyıl (Yıl) İçi Etkinlikleri		40
Yarıyıl (Yıl) Sonu Etkinlikleri		60
SUM		100

Language of Instruction

Turkish

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	2	2
Final Examination	1	2	2
Attending Lectures	14	2	28
Discussion	14	1	14
Question-Answer	14	1	14
Individual Study for Mid term Examination	1	4	4
Individual Study for Final Examination	1	6	6
Reading	14	1	14
TOTAL WORKLOAD (hours)			84

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15
LO1	5	4	4	4							4		4
LO2	5	4	5	4							4		4
LO3	5	4	4	4							4		4
LO4	5	5	5	4							4		4

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High