| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | FGM610 | ADVANCED FOOD BIOCHEMISTRY | Compulsory | 1 | 1 | 6 |
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| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| The aim of the course is
• to provide information about the fundamentals of food biochemistry
• to give information about the enzymes used in food industry
• to enhance students' communication skills and critical thinking through in-class team work and presentations related to biochemistry.
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| Name of Lecturer(s) |
| Yrd.Doç.Dr.Bekir Gökçen MAZI |
| Learning Outcomes |
| 1 | Learn the fundamentals of food biochemistry | | 2 | Understand the basic biochemical reactions in foods | | 3 | Gain information about the enzymes in food processing | | 4 | Verilen bir konuda ulusal ve uluslararası makaleleri tarayabilme yeteneğini geliştirir | | 5 | Sözlü sunum yapabilme becerisini geliştirir |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Principles of biochemistry and food biochemistry, Autotrophes and Hetetorophes, introduction to metabolism, energy carrying molecules, Basic biochemical calculation, Biomolecules: amino acids, proteins, nucleic acids and enzymes, Enzyme Classification and Nomenclature, Kinetic properties of enzymes, Enzymes Used In Food Industry. |
| Weekly Detailed Course Contents |
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| 1 | An Introduction to Biochemistry and Food Biochemistry | | | | 2 | Autotrophes and Hetetorophes, introduction to metabolism, energy carrying molecules | | | | 3 | Basic biochemical calculation | | | | 4 | Amino Acids: The Building Blocks of Protein | | | | 5 | Protein Structure and Function | | | | 6 | Nucleic Acids and the Code of Life | | | | 7 | Enzymes | | | | 8 | Mid-term exam | | | | 9 | Enzyme Classification and Nomenclature | | | | 10 | Enzyme Activities | | | | 11 | Kinetic properties of enzymes | | | | 12 | Enzymes in Food Processing | | | | 13 | Student presentations on specific applications | | | | 14 | Student presentations on specific applications | | | | 15 | Student presentations on specific applications | | | | 16 | Final exam | | |
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| Recommended or Required Reading |
| Benjamin K. Simpson. Wiley-Blackwell 2012. Food Biochemistry and Food Processing, Second Edition.
Nelson DL, Cox MM. Lehninger, 2002. Principles of Biochemistry, 4th edition.
Bilişli A. Sidas Yayınları, 2012. Gıda Biyokimyası
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
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| Workload Calculation |
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| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Discussion | 14 | 1 | 14 |
| Question-Answer | 14 | 1 | 14 |
| Team/Group Work | 3 | 12 | 36 |
| Observation | 7 | 1 | 7 |
| Demonstration | 7 | 1 | 7 |
| Brain Storming | 7 | 1 | 7 |
| Report Preparation | 3 | 9 | 27 |
| Report Presentation | 3 | 1 | 3 |
| Project Preparation | 1 | 8 | 8 |
| Project Presentation | 1 | 1 | 1 |
| Criticising Paper | 4 | 8 | 32 |
| Self Study | 14 | 1 | 14 |
| Individual Study for Mid term Examination | 1 | 6 | 6 |
| Individual Study for Final Examination | 1 | 6 | 6 |
| Reading | 14 | 1 | 14 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | | | | | | | | 5 | | | | | | | | | | LO2 | 5 | | | | | | | | | | | | | | | | | | LO3 | 5 | | | | | | | | | | | | | | | | | | LO4 | 5 | | 4 | | 5 | 5 | 4 | 4 | | | | | | | | | | | LO5 | | 4 | 4 | 5 | 5 | | | | | | | | | | | | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
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