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Course Description Course Name : Food Biochemistry Course Code : IG 202 Course Type : Compulsory Level of Course : First Cycle Year of Study : 2 Course Semester : Spring (16 Weeks) ECTS : 4 Name of Lecturer(s) : Prof.Dr. HÜSEYİN ERTEN Assoc.Prof.Dr. MUSTAFA ÜMİT ÜNAL Learning Outcomes of the Course : Knows the definition and scopes of food biochemistry. Knows the principles of biochemistry. Knows the enzymes and their importance. Knows the cell and its molecular organisation and metabolic pathways. Gains the understanding of relationship between water activity and food stability. Knows the biochemical changes occuring in foods. Knows general understanding of life long learning. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To give students the fundamental concepts of Food Biochemistry Course Contents : Introduction, bioenergetics, Molecular organization and classification of cells, Water, metabolic pathways, browning reactions, amino acids, peptides and proteins and their properties, Enzymes and their, significance, general properties of enzymes, enzyme kinetics, mechanism of enzyme catalysis, Biochemical changes in foods. Language of Instruction : English Work Place : Clsasses of Food Engineering Department   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Definition and scope of biochemistry, basic chemistry, chemical elements, and biogeochemical cycles Reading handouts and related books and book chapters Lecturing, class discussion, audio-video and internet presentations 2 Importance of carbon with respect to life, important properties of carbon, energy metabolism in cells, introduction to metabolisms, principles of thermodynamics Reading handouts and related books and book chapters Lecturing, class discussion, audio-video and internet presentations 3 Bioenergetics (energy, entropy, Gibbs free energy, activation energy) and energy storage substances in cells, structure of ATP Reading handouts and related books and book chapters Lecturing, class discussion, audio-video and internet presentations 4 Cell theory, What, exactly, is a cell?, Molecular organization of eukaryotic cell, Classification of cells: Prokaryotic and Eukaryotic cells , Subcellular (Cell) fractionation, Membrane transport of small molecules Reading handouts and related boks and book chapters Lecturing, class discussion, audio-video and internet presentations 5 Water, properties of water, Polarity of Water, free and bound waters, water activity, water activity and food stability Reading handouts and related books and book chapters Lecturing, class discussion, audio-video and internet presentations 6 Metabolic pathways,: Glycolysis, fates of pyruvate Reading handouts and related books and book chapters Lecturing, class discussion, audio-video and internet presentations 7 Aerobic Respiration: Krebs cycle,Electron transport chain and Oxidative phosphorylation Reading handouts and related books and book chapters Lecturing, class discussion, audio-video and internet presentations 8 Mid-term exam 9 Other pathways: Hexose monophopshate pathway, Gluconeogenesis Reading handouts and related books and book chapters Lecturing, class discussion, audio-video and internet presentations 10 Enzymatic and non-enzymatic browning reactions in foods Reading handouts and related books and book chapters Lecturing, class discussion, audio-video and internet presentations 11 Amino acids, peptides and proteins, amino acids and their properties, structure of proteins, denaturation of proteins, Reading handouts and related books and book chapters Lecturing, class discussion, audio-video and internet presentations 12 Enzymes, significance of enzymes in nature, activation energy and enzymes, structure and general properties of enzymes, enzyme kinetics, Reading handouts and related books and book chapters Lecturing, class discussion, audio-video and internet presentations 13 Enzymes, Nomenclature and classification of enzymes, mechanism of enzyme catalysis Reading handouts and related books and book chapters Lecturing, class discussion, audio-video and internet presentations 14 Biochemical changes in fruits and vegetables (climacteric and non-climacteric events etc.) Reading handouts and related books and book chapters Lecturing, class discussion, audio-video and internet presentations 15 Biochemical changes in meat and fish Reading handouts and related books and book chapters Lecturing, class discussion, audio-video and internet presentations 16/17 Final exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Champe, P. C. ve Harvey, R. A. 1997. Biyokimya. Nobel Tip Kitapevleri, İstanbul.  Armstrong, F. B. 1983. Biochemistry, Oxford University Press, Oxford.  Hames, B. D., Hooper, N. M., Houghton, J. D., 1997, Instant Notes in Biochemistry. Bios Scientific Publishers.  Plummer, D., 1989, Biochemistry: The Biology of Life, McGraw-Hill, London . Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 2 40 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 Gains the ability to use knowledge and skills in his/her field. 3 2 Improve a process-based system using the methods of measurement and evaluation 3 3 Has knowledge in the fields of basic science, engineering and food science and technology 5 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 3 5 Researches and analyzes complex systems using scientific methods 3 6 Uses objective and subjective methods to evaluate food quality and interprets the results 3 7 Selects and uses modern technical systems in food engineering and technology applications 3 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 0 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 3 10 Complies with teamwork 3 11 Analytically and critically evaluates the learned information. 3 12 Knows the necessity of lifelong learning. 4 13 Communicates effectively and healthily in the relevant field and uses communication technologies 3 14 Knows a foreign language at a level to follow the literature about foods and communicate 4 15 is respectful of professional ethics 5 16 Has ability to plan, implement and develop a food process 4 17 Knows the legislation and management systems related to foods 0 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 3 * 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 2 28     Out of Class Study (Preliminary Work, Practice) 14 2 28 Assesment Related Works     Homeworks, Projects, Others 2 4 8     Mid-term Exams (Written, Oral, etc.) 1 12 12     Final Exam 1 20 20 Total Workload: 96 Total Workload / 25 (h): 3.84 ECTS Credit: 4