| Course Description |
|
| Course Name |
: |
Important of Carbohydrate in Nutrition, Carbohydrate Chemistry |
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| Course Code |
: |
GM-653 |
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| Course Type |
: |
Optional |
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| 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 definition, characteristics and significance of Carbohydrates.
Knows the relationship between carbohydrate consumption and health.
|
|
| Mode of Delivery |
: |
Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
None |
|
| Recommended Optional Programme Components |
: |
None |
|
| Aim(s) of Course |
: |
To give information about classification of carbohydrates, saccharides chemical structures and reactions, changes in the structure of carbohydrates in food processing and its effects on quality of food, carbohydrate digestion and metabolism, hormonal regulation of carbohydrate metabolism, absorption and metabolism disorders of carbohydrates.
|
|
| Course Contents |
: |
Carbohydrates definition, characteristics, importance of classification;
monosaccharides, chemical structures and properties, reactions,
Oligosaccharides, Disaccharides, Polysaccharides and functional properties;
the physiological properties of polysaccharides ;
carbohydrate digestion, absorption and metabolism .
carbohydrate consumption and health relationship |
|
| Language of Instruction |
: |
Turkish |
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| Work Place |
: |
Classroom |
|
|
Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
Definition, characteristics and importance of carbohydrates
|
Reading the related references |
Lecture, question and answer, discussion |
|
2 |
Classification of carbohydrates |
Reading the related references |
Lecture, question and answer, discussion |
|
3 |
Chemical structures and properties of monosaccharides |
Reading the related references |
Lecture, question and answer, discussion |
|
4 |
Reactions of monosaccharides
|
Reading the related references |
Lecture, question and answer, discussion |
|
5 |
Continue to reactions of monosaccharides
|
Reading the related references |
Lecture, question and answer, discussion |
|
6 |
Oligosaccharides
|
Reading the related references |
Lecture, question and answer, discussion |
|
7 |
disaccharides |
Reading the related references |
Lecture, question and answer, discussion |
|
8 |
Midterm exam |
Review for the exam |
Written exam |
|
9 |
Polysaccharides and functional characteristics
|
Reading the related references |
Lecture, question and answer, discussion |
|
10 |
Polysaccharides and physiological characteristics
|
Reading the related references |
Lecture, question and answer, discussion |
|
11 |
Carbohydrate digestion and metabolism
|
Reading the related references |
Lecture, question and answer, discussion |
|
12 |
Hormonal regulation of carbohydrate metabolism
|
Reading the related references |
Lecture, question and answer, discussion |
|
13 |
Carbohydrate malabsorption
|
Reading the related references |
Lecture, question and answer, discussion |
|
14 |
Carbohydrate metabolism disturbances
|
Reading the related references |
Lecture, question and answer, discussion |
|
15 |
Carbohydrate consumption and relation with health
|
Reading the related references |
Lecture, question and answer, discussion |
|
16/17 |
Final exam |
Review for the exam |
Written exam |
|
|
| 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). |
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