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| Course Description |
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| Course Name |
: |
Important of Proteins in Nutrition, Protein Chemistry and Metabolism |
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| Course Code |
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GM-642 |
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| Course Type |
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Optional |
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| Level of Course |
: |
Second Cycle |
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| Year of Study |
: |
1 |
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| Course Semester |
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Spring (16 Weeks) |
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| ECTS |
: |
6 |
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| Name of Lecturer(s) |
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Prof.Dr. CAHİDE YAĞMUR
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| Learning Outcomes of the Course |
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Knows the protein chemistry . Knows the changes in the process of proteins and its effects on the food quality
Knows the factors affecting the quality and digestibility of proteins in foods.
Knows the chemical and biochemical reactions of proteins and the factors that affect the quality of food, and knows their food formulation, processing and storage, and use of the process.
Knows the proteins used in human body and the determines the levels of need.
Knows the basic features and functions of amino acids, knows the amino acids and the metabolisms used to increase the biological values of foods
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| Mode of Delivery |
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Face-to-Face |
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| Prerequisites and Co-Prerequisites |
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None |
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| Recommended Optional Programme Components |
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None |
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| Aim(s) of Course |
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the course gives information about the importance of proteins in the organism and its functions; classification, structure and properties of proteins; changes suffered by the process of protein; quality and digestibility, protein balance, and the requirement; the plasma proteins; amino acids, and the overall structure of the classification, characteristic,the importance of proteins in the organism and its functions; classification, structure and properties of proteins changes suffered by the process of protein quality and digestibility, protein balance, and the requirement of the plasma proteins, the overall structure of the classification, characteristics, the basic features and functions of some amino acids, foods increasing biological values used some of amino acids, absorption and transport of amino acids, amino acid nitrogen groups, metabolism, metabolism of carbon skeletons, the synthesis of non-essential amino acids, amino acids, some of the specific products conversions of amino acids.
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| Course Contents |
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the course contains proteins physical, physicochemical and chemical characteristics; the changes suffered by the process of proteins;physical, physicochemical and chemical properties of amino acids and metabolism.
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| Language of Instruction |
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Turkish |
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| Work Place |
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Classroom |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
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1 |
function, features and importance of proteins.
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Reads of Recommended resources |
Lecture, Question and answer, discussion
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2 |
Structures of proteins.
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3 |
interactions and affiliates of the proteins structure
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4 |
classification of proteins |
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5 |
Proteins physical, physicochemical and chemical properties
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6 |
Changes suffered by the process of proteins
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7 |
Quality and digestibility of proteins
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8 |
Midterm
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Repetition |
Writing |
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9 |
Protein stability and requirement
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Reads of Recommended resources |
Lecture, Question and answer, discussion
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10 |
The general structure of amino acids and their classification
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11 |
Amino acids physical, physicochemical and chemical properties
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12 |
Some of the basic features and functions of amino acids
Amino acids used to increase the biological value of foods
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13 |
Amino acids used to increase the biological value of foods
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14 |
Absorption, transport, metabolism of amino acids
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15 |
Metabolism disorders of amino acid |
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16/17 |
Final exam |
Repetition |
Writing |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
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| |
| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
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Mid-term Exams (Written, Oral, etc.) |
1 |
70 |
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Homeworks/Projects/Others |
1 |
30 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
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Final Assessments
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100 |
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Rate of Final Assessments to Success
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60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
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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 |
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2 |
Examine and improve the social relationships and the norms; act to change them if necessary |
3 |
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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 |
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4 |
Use advanced information and communication technologies along with the required level of computer software knowledge |
3 |
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5 |
Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise |
4 |
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6 |
Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering |
3 |
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7 |
Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering |
3 |
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8 |
Resolve food-related problems by using research methods and setting up cause-and-effect relationship |
3 |
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9 |
Carry out work reqiring expertise in the food engineering field independently |
3 |
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10 |
Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. |
3 |
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11 |
Have the ability to lead in situations requiring solutions to the problems in the field of food engineering |
3 |
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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 |
4 |
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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 |
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14 |
Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes |
3 |
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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). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
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Class Time (Exam weeks are excluded) |
14 |
3 |
42 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
4 |
56 |
| Assesment Related Works |
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Homeworks, Projects, Others |
1 |
12 |
12 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
14 |
14 |
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Final Exam |
1 |
14 |
14 |
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Total Workload: | 138 |
| Total Workload / 25 (h): | 5.52 |
| ECTS Credit: | 6 |
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