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Course Description Course Name : Importance of Lipids in Nutrition, Lipid Chemistry and Metabolism Course Code : GM-523 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. CAHİDE YAĞMUR Learning Outcomes of the Course : Knows the chemistry of lipids Knows the changes in the structure of lipids in food, and its effects on food quality and human health. Knows how to put into practice and use chemical and biochemical reactions of lipids effecting the food quality and food safety during food formulation,processing and storage. Knows the use of lipids in human body. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : This course aims to give information about the chemistry of lipids, changes in the structure of lipids in foods and its effects on food quality and human health; lipid metabolism, and the factors affecting it Course Contents : Chemistry of lipids, changes in the structure of lipids in food and its effects on food quality and human health. Language of Instruction : Turkish Work Place : Classroom   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 definition of lipids , characteristics, importance The textbook and the relevant topics in suggested sources lectures,discussion 2 Classification of lipids. The textbook and the relevant topics in suggested sources lectures,discussion 3 Simple lipids and components The textbook and the relevant topics in suggested sources lectures,discussion 4 Nomenclature and classification of fatty acids The textbook and the relevant topics in suggested sources lectures,discussion 5 Types of fatty acids, the sources and characteristics The textbook and the relevant topics in suggested sources lectures,discussion 6 Isomerization of fatty acids The textbook and the relevant topics in suggested sources lectures,discussion 7 The variations in the fat and fatty acids, oxidation, hydrolysis The textbook and the relevant topics in suggested sources lectures,discussion 8 Midterm The textbook and the relevant topics in suggested sources lectures,discussion 9 Edible oils characterized by a variety of constants, physical constants The textbook and the relevant topics in suggested sources lectures,discussion 10 Edible oils characterized by a variety of constants, chemical constants The textbook and the relevant topics in suggested sources lectures,discussion 11 Important criteria used oils distortions The textbook and the relevant topics in suggested sources lectures,discussion 12 Changes in the structure of lipids in foods The textbook and the relevant topics in suggested sources lectures,discussion 13 The effects of changes in food quality and human health The textbook and the relevant topics in suggested sources lectures,discussion 14 Lipids digestion, absorption and metabolism The textbook and the relevant topics in suggested sources lectures,discussion 15 absorption and metabolism disorder of lipid and the affecting factors The textbook and the relevant topics in suggested sources lectures,discussion 16/17 Final exam Revision Exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)                   Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 70     Homeworks/Projects/Others 1 30 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. 3 2 Examine and improve the social relationships and the norms; act to change them if necessary 3 3 Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio 3 4 Use advanced information and communication technologies along with the required level of computer software knowledge 3 5 Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise 4 6 Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering 5 7 Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering 5 8 Resolve food-related problems by using research methods and setting up cause-and-effect relationship 4 9 Carry out work reqiring expertise in the food engineering field independently 3 10 Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. 3 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 4 12 Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning 5 13 Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values 3 14 Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes 4 15 Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies 4 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 3 42     Out of Class Study (Preliminary Work, Practice) 14 4 56 Assesment Related Works     Homeworks, Projects, Others 1 12 12     Mid-term Exams (Written, Oral, etc.) 1 14 14     Final Exam 1 14 14 Total Workload: 138 Total Workload / 25 (h): 5.52 ECTS Credit: 6