1. FIRST CYCLE - BACHELOR'S DEGREE
  2. FACULTY OF ENGINEERING
  3. FOOD ENGINEERING DEPARTMENT
  4. 249 FOOD ENGINEERING
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FENG 207FOOD BIOCHEMISTRY3 + 03rd Semester6

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Compulsory
Course Objective To recognize the chemical structure of foods.
Course Content Properties of living organism, Cell, Carbohydrates, Proteins, Lipids, Biochemical reactions during food process, Non-Enzimatic browning reactions (caramelization, ascorbic acid oxidation and maillard reactions), Bioactive Proteins and Peptids, Enzymes in Food industry, Biochemical energy cycles, Formation and destruction of metabolic compounds ,Glicolysis, Citric acid cycle, Oxidative fosforilation, Vitamin and coenzymes, minerals, Biochemical changes in foods during production and storage. .
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Know the structure and properties of the main biomolecules, and biochemical energy transformations
2Know the biomolecules exists in structure of foods
3 Know the biochemical changes in foods during production and storage

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 0012533553   4 3
LO 00225522 3   4 3
LO 0035554555   4 3
Sub Total915139121011   12 9
Contribution3543434000403

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)13565
Mid-terms12424
Final examination12525
Total Work Load

ECTS Credit of the Course





156

6
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1SEBAHATTİN NAS


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FENG 207 FOOD BIOCHEMISTRY 3 + 0 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Prof. Dr. SEBAHATTİN NAS snas@pau.edu.tr MUH A0211 %70
Goals To recognize the chemical structure of foods.
Content Properties of living organism, Cell, Carbohydrates, Proteins, Lipids, Biochemical reactions during food process, Non-Enzimatic browning reactions (caramelization, ascorbic acid oxidation and maillard reactions), Bioactive Proteins and Peptids, Enzymes in Food industry, Biochemical energy cycles, Formation and destruction of metabolic compounds ,Glicolysis, Citric acid cycle, Oxidative fosforilation, Vitamin and coenzymes, minerals, Biochemical changes in foods during production and storage. .
Topics
WeeksTopics
1 The foundation of biochemistry
2 Cell and its organization
3 biochemical properties of Water
4 Amino acids and proteins
5 Amino acids and proteins
6 Enzymes and its aplication of food industry
7 Carbohydrates
8 Carbohydrates Exam
9 Lipids
10 Nükleotids
11 Metabolism and cellular reactions
12 Glycolys Citric Cid cycle
13 β-oxidation of fatty acids Biosynthesis of fatty acids
14 Metabolism of amino acids
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes