PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 530	BIOCHEMICAL CHANGE IN FOODS	3 + 0	1st Semester	7,5

COURSE DESCRIPTION

Course Level	Master's Degree
Course Type	Compulsory
Course Objective	Learning biochemical changes of the food raw materials during harvesting and storage, transportation processing, packaging and preservation after production and growth, and environmental relationships and their significance.
Course Content	Enzymatic browning reactions of foods, phenolase enzyme and subsrates, control of enzymatic reactions by physical and chemical means, non-enzymatic browning reactions of foods, mechanicm of carbonyl amino reactions, amadori conversion, strecker degredation, caramelization, acidic and basic degredation, oksidation of ascorbic acid, control of non-enzymatic reactions by physical and chemical means, use of food enzymes for various aims in food industry.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.

COURSE LEARNING OUTCOMES

1	To know biochemical changes of the food raw materials during harvesting and storage, transportation processing, packaging and preservation after production and growth.
2	To know importance of biochemical chances occurred in foods from harvest to consumption.

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12
LO 001	5	5	5	5	5	5	3				3	3
LO 002	5	5	5	5	5	5	5				3	3
Sub Total	10	10	10	10	10	10	8				6	6
Contribution	5	5	5	5	5	5	4	0	0	0	3	3

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	12	6	72
Assignments	2	5	10
Final examination	1	31	31
Presentation / Seminar Preparation	2	20	40
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2025-2026 Fall	1	SEBAHATTİN NAS

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester	Mode of Delivery
GMU 530	BIOCHEMICAL CHANGE IN FOODS	3 + 0	1	Turkish	2025-2026 Fall	Face to Face

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. SEBAHATTİN NAS	snas@pau.edu.tr		MUH A0197	%

Goals		Learning biochemical changes of the food raw materials during harvesting and storage, transportation processing, packaging and preservation after production and growth, and environmental relationships and their significance.
Content		Enzymatic browning reactions of foods, phenolase enzyme and subsrates, control of enzymatic reactions by physical and chemical means, non-enzymatic browning reactions of foods, mechanicm of carbonyl amino reactions, amadori conversion, strecker degredation, caramelization, acidic and basic degredation, oksidation of ascorbic acid, control of non-enzymatic reactions by physical and chemical means, use of food enzymes for various aims in food industry.

Topics

Weeks	Topics
1	Chemical Composition of Fruits and Vegetables
2	Chemical Composition of Fruits and Vegetables
3	phenolic compounds
4	phenolic compounds
5	Enzymes of fruit and vegetables
6	enzymatic and nonenzmatic browning
7	enzymatic and nonenzmatic browning
8	Midterm Exam
9	respirasyon
10	biosynthesis of ethylene
11	chlorıphyll an carotenoids
12	degradation of chlorphyll and carotenoids
13	mechanism of tea oxidation
14	organoleptic ghanges

Materials

Materials are not specified.

Resources

Resources	Resources Language
	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student