Biopolymers and Macromolecular Interactions

Course Code:

FDE 423

Course Type:

Area Elective

Credits:

3

Theoric:

3

Practice:

0

Laboratory Hour:

0

ECTS:

5

Course Language:

English

Course Objectives:

Defining H-bonding, Van der Waals forces, electrostatic and hydrophobic interactions that provide inter- and intramolecular interactions between the major components of food products which are proteins, carbohydrates and fats. Discussing the effects of these forces in food production and food quality.

Course Content:

Basics of macromolecules (such as proteins, carbohydrates and lipids) and colloidal systems. Protein folding and denaturation mechanisms. Physical pirinciples behind the macromolecular structures and interactions: electrostatic interactions, hydrophobic interactions, H-bonding, Van der Waals forces.

Course Methodology:

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

Course Evaluation Methods:

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

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Course Learning Outcomes

Course Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
Ability to define the building blocks of macromolecules.	1	1,2	A, C
Ability to explain and compare the physical bonds and interactions among and within macromolecules.	1	1,2	A, C
Ability to explain protein folding and denaturation in terms of the physical bonds and interactions.	1	1,2	A, C
Ability to define the colloidal systems and explain the factors for colloidal stabity using DLVO theory.	1	1,2	A, C
Ability to define the zeta potential and double diffuse layer and give examples from food products.	1	1,2	A, C
Ability to explain fat and water crystallization by examples from food.	1	1,2	A,C

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Building blocks	Lecture notes
2	Proteins: Structure	Lecture notes
3	Proteins: Folding and denaturation	Lecture notes
4	Proteins: Hydrophobic interactions	Lecture notes
5	Proteins: H-bonding	Lecture notes
6	Proteins: Van der Waals interactions	Lecture notes
7	Proteins: Electrostatic interactions	Lecture notes
8	Midterm	--
9	Colloidal chemistry	Lecture notes
10	DLVO theory	Lecture notes
11	Micelles	Lecture notes
12	Gelatinization and retrogradation of starch	Lecture notes
13	Crystallization of fats	Lecture notes
14	Crystallization in chocolate	Lecture notes

Recommended Sources

RECOMMENDED SOURCES
Textbook
Additional Resources

Material Sharing

MATERIAL SHARING
Documents
Assignments
Exams

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Midterm	1	67
Homework	5	25
In-class participation	--	8
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
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.
3	Theoretical knowledge about food processes and food technologies.
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.
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.
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.
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	3	42
Homework Assignments	5	4	20
Midterm – Individual study Exam	1	20	20
Midterm – Individual study Exam	2	2	4
Final – Individual study Exam	1	20	20
Final – Individual study Exam	1	3	3
Total Work Load			151
Total Work Load / 30 (h)			5
ECTS Credit of the Course			5

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Biopolymers and Macromolecular Interactions

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