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| Course Description |
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| Course Name |
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Advanced Food Chemistry |
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| Course Code |
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SAİ-509 |
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| Course Type |
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Optional |
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| Level of Course |
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Second Cycle |
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| Year of Study |
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1 |
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| Course Semester |
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Fall (16 Weeks) |
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| ECTS |
: |
6 |
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| Name of Lecturer(s) |
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Prof.Dr. ABDURRAHMAN POLAT
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| Learning Outcomes of the Course |
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Explains the physical and chemical structures of proteins in food
Explains the phospholipids, sterolls and vitamins in fish meat
Explains the water activity and its importance in sea food
Explains the enzym activity and its importance in food
Explains the food additives
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| Mode of Delivery |
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Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
YLSAİ-201 Specialization Field
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| Recommended Optional Programme Components |
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None |
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| Aim(s) of Course |
: |
Teaching the main chemical compositions of food, water activity, physical properties and chemical reactions of animal, plant and microbial proteins, phospholipids, sterolls, vitamins, enzym activitiy |
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| Course Contents |
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The chemical composition of food, water in foods and its importance, water activity in foods , Physical properties and chemical reactions of animal proteins, plant proteins and microbial proteins, chemical reactions of lipids and carbohydrate, phospholipids, sterols, vitamins, enzyme activity, food additives
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| Language of Instruction |
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Turkish |
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| Work Place |
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Classroom of Faculty of Fisheries, Çukurova University |
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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 |
Introduction |
Reading the related information |
Lecture |
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2 |
Water acitvity and its importance in sea foods |
Reading the course notes and related scientific information |
Lecture and visual demonstration |
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3 |
Chemical and physical specification of animal proteins |
Reading the course notes and related scientific information |
Lecture and visual demonstration |
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4 |
Chemical reaktions of plant proteins |
Reading the course notes and related scientific information |
Lecture and visual demonstration |
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5 |
Physical specification of plant proteins |
Reading the course notes and related scientific information |
Lecture and visual demonstration |
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6 |
Chemical reactions of microbial proteins |
Reading the course notes and related scientific information |
Lecture and visual demonstration |
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7 |
Physical specification of microbial proteins |
Reading the course notes and related scientific information |
Lecture and visual demonstration |
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8 |
Midterm exam |
Studying for midterm exam |
Written exam |
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9 |
Food additives |
Reading the course notes and related scientific information |
Lecture and visual demonstration |
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10 |
Phospholipids and Sterolls in fish meat, homework |
Reading the course notes and related scientific information |
Lecture and visual demonstration |
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11 |
Vitamins in fish meat, homework study |
Reading the course notes and related scientific information |
Lecture and visual demonstration |
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12 |
Enzym activity in food, homework study |
Reading the course notes and related scientific information |
Lecture and visual demonstration |
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13 |
New approaches in food chemistry |
Reading the course notes and related scientific information |
Lecture and visual demonstration |
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14 |
Homework discussion |
Reading the course notes and related scientific information |
Brainstorm |
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15 |
General evaluation |
Reading the course notes and related scientific information |
Brainstorm |
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16/17 |
Final exam |
Studying for final exam |
Written exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Potter, N.N., Hotchkiss, J.H., 1997. Food Science
Keskin, H., 1987. Food Chemistry (Course Book)
Telefoncu, A., 1993. Food Chemistry (Eagean UniversityFaculty of Science, Book)
Voet, D.,Voet, J.G., 1990. Biochemistry
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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 |
40 |
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Homeworks/Projects/Others |
5 |
60 |
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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* |
|
1 |
Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology |
4 |
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2 |
Comprehends interaction of expertise area in relation to interdisciplinary relationships |
5 |
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3 |
Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information |
3 |
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4 |
Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. |
2 |
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5 |
Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. |
1 |
|
6 |
Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions |
1 |
|
7 |
Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. |
4 |
|
8 |
Develops a positive attitude towards life long learning. |
5 |
|
9 |
Prepares written and visual presentations with technological devices in their area of expertise |
3 |
|
10 |
Examines and develops social relations and norms critically and changes all if necessary |
2 |
|
11 |
Communicates both in written and verbal in one foreign language |
0 |
|
12 |
Uses computer and communication technologies effectively for their expertise area. |
1 |
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13 |
Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. |
4 |
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14 |
Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process |
4 |
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15 |
Applies interdisciplinary studies with assimilated knowledge and skills for solving problem |
0 |
| * 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 |
2 |
28 |
| Assesment Related Works |
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Homeworks, Projects, Others |
5 |
11 |
55 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
6 |
6 |
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Final Exam |
1 |
7 |
7 |
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Total Workload: | 138 |
| Total Workload / 25 (h): | 5.52 |
| ECTS Credit: | 6 |
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