Food Proteins

Course Code:

FDE 426

Course Type:

Area Elective

Credits:

3

Theoric:

3

Practice:

0

Laboratory Hour:

0

ECTS:

5

Prerequisite Courses:

Food Chemistry

Course Language:

English

Course Objectives:

To demonstrate a basic knowledge on the structure, classification, isolation, analyses and nutritional properties of proteins, to introduce knowledge on important animal and plant protein sources, to educate students to develop knowledge on functional properties of proteins.

Course Content:

Structure and classification of proteins. Isolation, purification and analyses of proteins. Nutritional properties of proteins. Animal and plant proteins. Functional properties and food applications of proteins.

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 demonstrate knowledge on food proteins, protein structure and classification	1,2	1,2	A
Ability to demonstrate knowledge on isolation, analyses and nutritional properties of proteins	3,9,11	1,2	A
Ability to define animal and plant sources of food proteins	1,2	1,2	A
Ability to define the functional properties of proteins and the factors affecting them	1,3	1,2	A
Ability to demonstrate knowledge on food applications of proteins	2,21	1,2	A
Ability to critically review research papers on food proteins.	23,24,25	1,2	D

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Introduction	Lecture notes
2	Structure and classification of proteins	Lecture notes
3	Isolation and purification of proteins, protein analyses	Lecture notes
4	Nutritional properties of proteins	Lecture notes
5	Animal proteins (gelatin, milk and egg proteins)	Lecture notes
6	Plant proteins (cereal proteins, pulse proteins and oilseed proteins)	Lecture notes
7	Midterm	Lecture notes
8	Functional properties of proteins (solubility, water/fat holding, viscosity, film forming)	Lecture notes
9	Functional properties of proteins (foaming, gelation, emulsifying)	Lecture notes
10	Factors affecting protein functionality	Lecture notes
11	Tailoring protein functionality in foods	Lecture notes
12	Potential uses of plant proteins in encapsulation	Lecture notes
13	Food applications of proteins	Lecture notes
14	Project presentations	Lecture notes

Recommended Sources

RECOMMENDED SOURCES

Lecture notes

Lecture notes by the instructor.

Additional Resources

Yada, R.Y. (Ed.), 2004. Proteins in Food Processing. CRC Press, New York, USA

Nakai, S. and Modler, H.W. (Eds.). 2000. Food proteins: processing applications. Wiley-VCH, New York, USA.

Sikorski, Z.E. (Ed.), 2001. Chemical and Functional Properties of Food Proteins. CRC Press, New York, USA

Material Sharing

MATERIAL SHARING
Documents
Assignments	1 project assignment
Exams

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Midterm	1	75
Project assignment	1	25
Total		100
Contribution of final examination to overall grade		35
Contribution of in-term studies to overall grade		65
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.
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.				X
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.			X
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.				X
22	Efficient contribution to team work and inter disciplinary collaborations.
23	Studying individually and taking initiatives when necessary.					X
24	Appreciation of the need for lifelong learning, and for follow up on and application of developments in science and technology.					X
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
Laboratory	0	0	0
Application	0	0	0
Study hours out of class	14	3	42
Project assignment	1	10	10
Midterm – Individual study Exam	1	15	15
Midterm – Individual study Exam	1	2	2
Final – Individual study Exam	1	24	24
Final – Individual study Exam	1	2	2
Total Work Load			137
Total Work Load / 30 (h)			4,6
ECTS Credit of the Course			5

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