COURSE UNIT TITLE

: FOOD BIOCHEMISTRY AND BIOTECHNOLOGY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
KIM 4241 FOOD BIOCHEMISTRY AND BIOTECHNOLOGY ELECTIVE 2 0 0 3

Offered By

Chemistry

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR CATALINA NATALIA YILMAZ

Offered to

Chemistry

Course Objective

In this undergraduate course, the students will learn the fundamentals of the food biochemistry and biotechnology. In the first seven weeks, basic food concepts such as carbohydrates, proteins and lipids will be taught and then industry based issues will be evaluated in the following weeks.

Learning Outcomes of the Course Unit

1   Students will be able to 1. explain the basic components of foods such as protein, carbohydrate, lipid and the physical and chemical properties and reactions of these components.
2   2. Classify vitamins and minerals in foods, explain their sources and functions.
3   3. Classify food additives and discuss their functions. Explain the contaminants in natural and processed foods
4   4. Explain the importance of enzymes in the food industry, express the use of DNA technology, comprehend functional foods and food allergens
5   5. examine the international and national regulations applied in the food industry for food safety.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction to Food Biochemistry and Biotechnology.
2 Food components and their properties: Water and Carbohydrates
3 Food components and their properties: Proteins
4 Food components and their properties: Lipids
5 Vitamins and minerals in food
6 Food additives.
7 Food contaminants.
8 Food components- components and properties repeat
9 Enzymes in Food Biotechnology
10 Nucleic Acid Biochemistry: Food Applications
11 Physiologically BioactiveCompounds of Functional Foods, Herbs, and Dietary Supplements
12 Probiotics, Food Acids: Organic Acids, Volatile Organic Acids, and Phenolic Acids
13 Food Safety and Food Allergens, National and International Legislations for Industrial Foods
14 International and national legislations for industrial foods

Recomended or Required Reading

1) HD Belitz, W Grosch, P Schieberle, Food Chemistry, 4th Ed., Springer
2) Yildiz F., Advances in Food Biochemistry., Taylor and Francis, 2010.
3) Simpson B.K., Food Biochemistry and Food Processing, Wiley-Blackwell, 2012
4) Current papers from sciencedirect.com related to Food Biochemistry and Biotechnology

Planned Learning Activities and Teaching Methods

Presentation
Questions and answers
Homework

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 ASG ASSIGNMENT
3 FIN FINAL EXAM
4 FCG FINAL COURSE GRADE MTE * 0.30 + ASG * 0.30 + FIN * 0.40
5 RST RESIT
6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.30 + RST * 0.40


Further Notes About Assessment Methods

None

Assessment Criteria

The learning of fundamental concepts given in the lectures, associating of concepts, constracting relationship between cause and effect, interpreting on the questions through current knowledge, and evaluation of idea production will be carried out by midterms, final exam, and home works.

Language of Instruction

Turkish

Course Policies and Rules

Optional, if the instructor needs to add some explanation or further note, this column can be selected from the DEBIS menu.

Contact Details for the Lecturer(s)

nalan.tuzmen@deu.edu.tr
catalinanatalia.yilmaz@deu.edu.tr

Office Hours

It will be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 2 28
Preparations before/after weekly lectures 13 1 13
Preparation for midterm exam 1 10 10
Preparation for final exam 1 10 10
Preparing assignments 1 3 3
Design Project 1 1 1
Preparations before/after weekly lectures 14 1 14
Final 1 2 2
Midterm 1 2 2
TOTAL WORKLOAD (hours) 83

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17
LO.15554525553
LO.2555453555
LO.35554535553
LO.4555454555
LO.555545545553

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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