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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMU 530BIOCHEMICAL CHANGE IN FOODS3 + 02nd Semester7,5

COURSE DESCRIPTION
Course Level Doctorate Degree
Course Type Elective
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.
Mode of Delivery Face to Face

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

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 0015555555555555
LO 0025555555555555
Sub Total10101010101010101010101010
Contribution5555555555555

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)148112
Mid-terms11111
Final examination13030
Total Work Load

ECTS Credit of the Course






195

7,5
COURSE DETAILS
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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes