Food Biochemistry

Course Code:

FDE 319

Course Type:

Area Elective

Credits:

3

Theoric:

3

Practice:

0

Laboratory Hour:

0

ECTS:

5

Course Language:

English

Course Objectives:

Defining biochemical properties of and biochemical reactions in raw and processed foods; Explaining the biochemical reactions behind the physical and chemical changes in food such as color changes, textural changes, haze formation, flavor development and acidity increases etc.; Discussing the methods to increase the shelf life and stability of the food products focusing on of biochemical changes.

Course Content:

Biochemical characteristics of and changes in raw and processed foods. The topics covered in this course include but not limited to postmortem changes in meat, post harvest physiology of fruits and vegetables; effects of browning reactions, brewing, baking and fermentation on food characteristics; biochemistry of food spoilage and its effects on food quality.

Course Methodology:

1: Lecture, 2: Question-Answer, 3: Lab, 4: Case-study

Course Evaluation Methods:

A: Testing, B: Experiment, C: Homework, D: Project

Vertical Tabs

Ders Tanimlari

Course Learning Outcomes

Course Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
Ability to define the structure of muscle and contraction mechanism. Ability to explain the biochemical reactions behind the conversion of muscle to meat. Ability to define the mecanishms result in tenderization of meat. Ability to define meat pigments and factors cause color changes in meat.	1,2,5	1,2	A, C
Ability to explain the factors affecting the respiration, maturation and color changes of fresh produce. Ability to define the methods that can control these factor during pre- and post harvest.	1,2,5	1,2	A, C
Ability to define the structure and types of starch. Ability to explain browning reactions. Ability to explain the reasons and methods of starch modification.	1,2,3,5	1,2	A, C
Ability to define the biochemical pheonomena during beer production. Ability to explain the physical and chemical factors that affect the quality of beer.	1,2,3,5	1,2	A, C
Ability to define chemistry of milk and milk products. Ability to explain the microbial/biochemical changes occuring during the production and maturation of these products as well as the effects of these changes to products’ physical properties.	1,2,3,5	1,2	A, C
Ability to work in teams. Ability to prepare oral presentations.	22,25	1,2	C, D

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Biochemistry of meat and meat products	Lecture notes
2	Biochemistry of meat and meat products	Lecture notes
3	Biochemistry of fresh produce	Lecture notes
4	Biochemistry of fresh produce	Lecture notes
5	Biochemistry of foods from starch origin	Lecture notes
6	Biochemistry of foods from starch origin	Lecture notes
7	Field trip	--
8	Midterm	--
9	Biochemistry of beer	Lecture notes
10	Biochemistry of beer	Lecture notes
11	Biochemistry of milk and milk products	Lecture notes
12	Biochemistry of milk and milk products	Lecture notes
13	Biochemistry of cocoa and chocolate	Lecture notes
14	Biochemistry of cocoa and chocolate	Lecture notes

Recommended Sources

Textbook
Additional Resources	N.A.M. Eskin and F. Shahidi, “Biochemistry of Foods”, Academic Press, 2008, 3rd edition.

Material Sharing

Documents
Assignments
Exams

Assessment

IN-TERM STUDIES	NUMBER	PERCENTAGE
Midterm	1	67
Homework and projects	4	33
Total		100
Contribution of final examination to overall grade		40
Contribution of in-term studies to overall grade		60
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM
No	Program Learning Outcomes	Contribution
No	Program Learning Outcomes	1	2	3	4	5
1	Theoretical knowledge about physical, chemical and biological properties of foods from animal and plant origins.					x
2	Theoretical knowledge about fundamental nutritional elements of foods from animal and plant origins and their relationship with consumers.				x
3	Theoretical knowledge about food processes and food technologies.			x
4	Theoretical knowledge about thermodynamics, heat and mass transfer and fluid mechanics in food processes.
5	Theoretical knowledge about obtaining and maintenance of food quality and food safety.			x
6	Theoretical knowledge about national and international food regulations and laws.
7	Theoretical knowledge about the role of microorganisms in food processing and preservation and in good hygiene practices.
8	Theoretical knowledge about applications of biotechnology in the food industry.
9	Theoretical knowledge about application of physical, chemical, biological, sensory and statistical analyses in foods and food processes.
10	Application of mathematics, science and fundamental engineering knowledge to identify, define and solve food engineering problems.
11	Analysis of foods and evaluation of data.
12	Application of microbiological analyses on foods and taking necessary precautions for food preservation based on the data.
13	Usage of knowledge on statistical and software in food process management.
14	Determination of critical control points on process flow chart, identification and application of necessary corrective actions.
15	Transfer of theoretical knowledge about food production processes and food quality and safety to application.
16	Design and application of experiments in food processes, evaluation and discussion of data.
17	Evaluation of local and global effects of scientific and technological progress and engineering applications on health and environment.
18	Usage of information technologies to solve food engineering problems and to design processes.
19	Design of a complex system, process, equipment or product within specified requirements and boundaries, application of modern design techniques for the purpose.
20	Execution of planning, development and application steps of design together with food safety rules.
21	Consideration of consumer types and properties while designing products.
22	Efficient contribution to team work and inter disciplinary collaborations.				x
23	Studying individually and taking initiatives when necessary.
24	Appreciation of the need for lifelong learning, and for follow up on and application of developments in science and technology.
25	Expressing one’s self both orally and in writing in Turkish and English, using these languages effectively in professional communication.					x
26	Awareness of legal aspects of engineering practices.
27	Awareness of professional ethics and responsibilities.
28	Awareness of responsibilities and duties in project development, application and management for food manufacture.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course hours (Including exams)	14	3	42
Study hours out of class	14	2	28
Presentation	1	8	8
Project	1	10	10
Homework Assignments	3	4	12
Midterm – Individual study Exam	1	12	12
Midterm – Individual study Exam	1	2	2
Final – Individual study Exam	1	20	20
Final – Individual study Exam	1	3	3
Total Work Load			137
Total Work Load / 30 (h)			4.6
ECTS Credit of the Course			5

Search form

Food Biochemistry

Vertical Tabs

Ders Tanimlari