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SDÜ Education Information System Course Content
Programme
Faculty of Engineering Food Engineering
Course Information
Course Unit Code
Course Unit Title
Credit Theoretic
Credit Pratic
Credit Lab/A
Credit Total
Credit Ects
Semester
GDM430
Changes in Nutrient Content of Foods During Processing
2.00
0.00
0.00
2.00
3.00
2
Course Information
Language of Instruction
Turkish
Type of Course Unit
Elective
Course Coordinator
Assistant Professor Dr. Alper KUŞÇU
Course Instructors
3-Alper KUŞÇU
Course Assistants
 
Course Aims
to give information about changes in food content which is caused by various food processing methods
Course Goals
1.) to learn positive/negative effects of food processing methods
2.) to learn harmful compounds which may results from food processing
3.) to compare food processing techniques with each other
Learning Outcomes of The Course Unit
1.) Nutritional composition of foods is learned
2.) Changes in nutritional content is learned in food processing
Course Contents
The purpose of food processing, food processing and lipids, specific reactions of lipids, oxidative reactions (otooxidation, thermal oxidation, non-oxidative reactions), effects of food processing on lipids, food processing and proteins, spesific reactions of proteins, formation of lysinoalanine, prevention of lysinoalanine formation, food processing and carbohydrates, food processing and vitamins, stability properties of vitamins, effects of processing conditions on carbohydrates, vitamins, meat and meat products, milk and dairy products, fruit and vegetables and cereals
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
100
Course Duration (Excluding Exam Week)
14
1
14
Quiz
0
0
Time Of Studying Out Of Class
14
1
14
Homework
0
0
Homeworks
0
0
0
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
25
25
Seminary
0
0
Finals
1
25
25
Field study
0
0
Workload Hour (30)
30
TOTAL
100
Total Work Charge / Hour
78
The ratio of the term to success
40
Course's ECTS Credit
3
The ratio of final to success
60
 
TOTAL
100
 
Recommended or Required Reading
Textbook
-
Additional Resources
Effects of processing on food lipids, in: Handbook of Nutritive Value of Processed Food, Rechcigl, M (Ed), Witting, L.A. & Dimick P.S. 1984. Second Ed., Vol. 1, CRC Press. Inc., Florida

Effect of processing on nutritive value of food: protein, Mauron 1984, in: Handbook of Nutritive Value of Processed Food, Rechcigl, M (Ed), Witting, L.A. & Dimick P.S. 1984. Second Ed., Vol. 1, CRC Press. Inc., Florida

Effect of processing on nutritive value of food: Vitamins, Ritter E.D., 1984, in: Handbook of Nutritive Value of Processed Food, Rechcigl, M (Ed), Second Ed., Vol. 1, CRC Press. Inc., Florida

Effect of processing on nutritive value of food: Milk and Milk Products, Rolls, B.A., 1984, in: Handbook of Nutritive Value of Processed Food, Rechcigl, M (Ed), Second Ed., Vol. 1, CRC Press. Inc., Florida

Effect of processing on nutritive value of food: Canning, Lamb F.C., Farrow R.P. and Elkins E.R. 1984, in: Handbook of Nutritive Value of Processed Food, Rechcigl, M (Ed), Second Ed., Vol. 1, CRC Press. Inc., Florida

Food Chemistry. Belitz, H.-D., Grosch, Werner, Schieberle, Peter. 4th revised and extended ed., 2009, XLIV, 1070 p.
Material Sharing
Documents
-
Assignments
-
Exams
-
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
Giving the theoretical contents of courses offered by our department to students by experienced academic staff to provide enough knowledge for Professional applications.
4