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SDÜ Education Information System Course Content
Programme
Graduate School of Natural and Applied Sciences Fishing and Fish Processing Technology
Course Information
Course Unit Code
Course Unit Title
Credit Theoretic
Credit Pratic
Credit Lab/A
Credit Total
Credit Ects
Semester
01SAI5150
Advanced food chemistry
3.00
0.00
0.00
3.00
6.00
1
Course Information
Language of Instruction
Turkish
Type of Course Unit
Elective
Course Coordinator
Associate Professor Dr. Şengül BİLGİN
Course Instructors
3-Şengül Bilgin
Course Assistants
 
Course Aims
To Investigate of food components in terms of structure and function
Nutritive contents of Aquatic organisms and to investigate of changes in the structure of components
Course Goals
Lerning about food components, nutritive contents of seafood and their role in nutrition
To learn in detail the functions of nutrients in organism
Learning Outcomes of The Course Unit
To know the nutritional content of foods
Learning of the main components and their role in food
Understanding the factors affecting the nutritional quality
To learn the nutritional content of the aquatic organisms
Understanding the factors affecting the chemical composition in aquatic animals
Course Contents
Carbohydrates, monosaccharides, oligosaccharides, disaccharides, polysaccharides, carbohydrate analysis of foods, fatty acids, lipids, triglycerides, lipids, compound, derivative lipids, terpenes, saponification, fat extraction of foods, rancidification, antioxidants, proteins, protein structure, Amino acids, essential amino acids, enzymes and coenzymes, oil and water-soluble vitamins, inorganic salts of the elements and the importance of dietary, nutritional value of fishery products, the functions of nutrients in the body
Prerequisities and Co-requisities Courses
 
Recommended Optional Programme Components
 
Mode Of Delivery
 
Level of Course Unit
 
Assessment Methods and Criteria
ECTS / Table Of Workload (Number of ECTS credits allocated)
Studies During Halfterm
Number
Co-Efficient
Activity
Number
Duration
Total
Visa
1
70
Course Duration (Excluding Exam Week)
14
4
56
Quiz
0
0
Time Of Studying Out Of Class
14
4
56
Homework
1
30
Homeworks
1
14
14
Attendance
0
0
Presentation
0
0
0
Application
0
0
Project
0
0
0
Lab
0
0
Lab Study
0
0
0
Project
0
0
Field Study
0
0
0
Workshop
0
0
Visas
1
14
14
Seminary
0
0
Finals
1
25
25
Field study
0
0
Workload Hour (30)
30
TOTAL
100
Total Work Charge / Hour
165
The ratio of the term to success
50
Course's ECTS Credit
6
The ratio of final to success
50
 
TOTAL
100
 
Recommended or Required Reading
Textbook
 
Additional Resources
Food Chemistry, Prof. Dr. İlbilge Saldamlı, Hacettepe Üniversitesi Yayınları
2007,Sayfa Sayısı ? 587, ISBN no: 978-975-491-190-9
Aksoy,M., 2000. Nutrition Biochemistry. Hatiboğlu Yayınları:126. ISBN: 975-8322-07-9.
Material Sharing
Documents
ppt presentation
Assignments
factors affecting the nutritional content and quality of seafood
Exams
midterm and final exam
Additional Material
 
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
Work Placements
As with any other educational component, credits for work placements are only awarded when the learning outcomes have been achieved and assessed. If a work placement is part of organised mobility (such as Farabi and Erasmus), the Learning Agreement for the placement should indicate the number of credits to be awarded if the expected learning outcomes are achieved.
Program Learning Outcomes
No
Course's Contribution to Program
Contribution
1
To understand and to use basic information in the fishing and seafood processing technologies, able to assessment, interpretation and write a comment, and to solve the problems related to issues
0