PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 525	FOOD PROTEINS	3 + 0	1st Semester	6

COURSE DESCRIPTION

Course Level	Master's Degree
Course Type	Elective
Course Objective	Demonstrate a basic knowledge on the structures, isolation, purification and determination methods of proteins, understand the interrelationship of molecular structure and functional properties of food proteins with a particular emphasis on the properties of film, gel, and foam forming, surface activity, and emulsion of proteins
Course Content	Introduction to protein chemistry, protein structure, protein folding and stability chemical, physican and nutritional changes in food proteins during processing, protein isolation methods, protein purification techniques, protein determination, functional properties of food proteins, protein functionality and molecular changes, film formation properties of proteins, foaming, surface activity properties, gel forming properties, emulsion forming properties of proteins and chemical and enzymatic modifications of proteins. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	to understand the molecular and chemical properties of proteins
2	to learn the interaction of proteins with other nutrients
3	to evaluate the molecular and chemical changes of proteins during food processing

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	3		4						3
LO 002	3			2					3		3
LO 003	3	2	3		2	3			3
Sub Total	9	2	7	2	2	3			9		3
Contribution	3	1	2	1	1	1	0	0	3	0	1	0

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)	14	2	28
Final examination	1	40	40
Presentation / Seminar Preparation	1	25	25
Midterm	1	21	21
Total Work Load ECTS Credit of the Course			156 6

COURSE DETAILS

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

Prospective Student