COURSE SYLLABUS

ADVANCED FOOD BIOCHEMISTRY

1	Course Title:	ADVANCED FOOD BIOCHEMISTRY
2	Course Code:	GMB6023
3	Type of Course:	Optional
4	Level of Course:	Third Cycle
5	Year of Study:	2
6	Semester:	3
7	ECTS Credits Allocated:	6
8	Theoretical (hour/week):	3
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	0
11	Prerequisites:
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. CANAN ECE TAMER
16	Course Lecturers:
17	Contactinformation of the Course Coordinator:	Bursa Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/Bursa Tel: 0224 2941491 Fax: 0224 2941402 e-posta: etamer@uludag.edu.tr
18	Website:
19	Objective of the Course:	The aim of the course is to give information about metabolic pathways in living systems and biochemistry of raw and processed foods (dairy foods, meat and marine products, fruits and vegetables).
20	Contribution of the Course to Professional Development	Students taking the course will learn in detail the metabolic pathways, biochemical changes in processed and raw foods.

Learning Outcomes:

1	The students will be able to learn metabolism, metabolic patways and cycles;
2	The students will be able to explain of enzymes and their kinetic properties ;
3	The students will be able to learn biochemical reactions of CHO in food processing and storage;
4	The students will be able to learn biochemical reactions of lipids in food processing and storage. ;
5	The students will be able to know Krebs cycle ;
6	The students will be able to learn photosynthesis;
7	The students will be able to have information about biochemistry of raw and processed foods (dairy foods, meat and marine products, fruits and vegetables;

22	Course Content:

Week	Theoretical	Practical
1	Metabolism: Termodynamic principles and energy in biochemical reactions
2	Oxidation and phosphorylation of food macromolecules
3	Biosynthesis of macromolecules
4	Photosynthesis
5	Enzymes, their kinetic properties and uses
6	Carbohydrate metabolism
7	Glicolytic patway; gluconeogenesis; Glyoxylate cycle
8	Synthesis and metabolism of glicogene
9	Starch biosynthesis
10	Krebs cycle
11	Lipid metabolism
12	Biochemistry of raw and processed foods (dairy foods, meat and marine products)
13	Biochemistry of raw and processed foods (fruits and vegetables)
14	General Review

23	Textbooks, References and/or Other Materials:	Lecture notes Bilişli, A. 2011. Gıda Biyokimyası. Sidas Medya. 400 s. Aksoy, M. 2011. Beslenme Biyokimyası. Hatipoğlu Yayınevi. 680 s. Yıldız, F. 2010. Advances in Food Biochemistry. CRC Press, 521 s.-
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	0	0
Quiz	0	0
Homeworks, Performances	1	40
Final Exam	1	60
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course	For evaluation, a final exam is held together with homework and relative evaluation is applied.
Information

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High