| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | FGM629-18 | LIPID CHEMISTRY | Compulsory | 1 | 1 | 6 |
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| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| To give information about chemical structure, properties, functions and metabolism of the components in lipids structure. |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Sümeyye ŞAHİN |
| Learning Outcomes |
| 1 | Have knowledge about the chemical structure and properties of the components in the structure of lipids. | | 2 | Have knowledge about changes in chemical structure during processing in oils. | | 3 | Have information about the importance of lipids in terms of human metabolism. |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
| Food Chemistry |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Structure and functions of minor and major components of lipids structure, biosynthesis of lipids and lipids, emulsions and emulsifiers in foods, peroxidation of lipids, changes in chemical structure during processing in oils, effects of lipids on physiology and health |
| Weekly Detailed Course Contents |
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| 1 | Structure, composition and classification of lipids | | | | 2 | Chemical and physical properties of lipids | | | | 3 | Biosynthesis of lipids and lipids in food | | | | 4 | Structure and synthesis of fatty acids | | | | 5 | Minor components in lipids | | | | 6 | Emulsions and emulsifiers | | | | 7 | Processing of oils | | | | 8 | Midterm exam | | | | 9 | Free radicals and oxidation | | | | 10 | Hydroperoxide formation; Peroxidation of lipids | | | | 11 | Prooxidants and antioxidants | | | | 12 | Chemical changes in oils by thermal oxidation | | | | 13 | Chemical changes in oils with photooxidation | | | | 14 | Physiology of lipids and its effects on health | | | | 15 | Physiology of lipids and its effects on health | | | | 16 | Final exam | | |
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| Recommended or Required Reading |
| 1. Akoh, C.C., Min, D. B.; 2002, Food lipids: Chemistry, nutrition and biotechnology, Marcel Dekker Inc. New York
2. Başoğlu F. ; 2017, Yemeklik Yağ Teknolojisi, Dora Yayıncılık, Bursa
3. Belitz, H.-D., Grosch, W., Schieberle, P.; 2008, Lehrbuch der Lebensmittelchemie, Springer Berlin Heidelberg |
| 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 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Self Study | 14 | 3 | 42 |
| Individual Study for Mid term Examination | 7 | 8 | 56 |
| Individual Study for Final Examination | 6 | 6 | 36 |
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| Contribution of Learning Outcomes to Programme Outcomes |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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