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Course Information
Course Unit Title : Changes in Nutrient Content of Foods During Processing
Course Unit Code : GDM430
Type of Course Unit : Optional
Level of Course Unit : First Cycle
Year of Study : 4
Semester : 8.Semester
Number of ECTS Credits Allocated : 3,00
Name of Lecturer(s) : ---
Course Assistants :
Learning Outcomes of The Course Unit : 1.) Nutritional composition of foods is learned
2.) Changes in nutritional content is learned in food processing
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
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
Languages of Instruction : Turkish
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
Course Aims : to give information about changes in food content which is caused by various food processing methods
WorkPlacement   Not Available
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)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 1 14  
Time Of Studying Out Of Class :
14 1 14  
Homeworks :
0 0 0  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 25 25  
Finals :
1 25 25  
Workload Hour (30) :
30  
Total Work Charge / Hour :
78  
Course's ECTS Credit :
3      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 100
Quiz :
0 0
Homework :
0 0
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
100
The ratio of the term to success :
40
The ratio of final to success :
60
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 The purpose of food processing
  Study Materials: -
2 Food processing and lipids
  Study Materials: -
3 Oxidative reactions
  Study Materials: -
4 The effects of food processing on lipids
  Study Materials: -
5 Food processing and proteins
  Study Materials: -
6 Spesific reactions of proteins
  Study Materials: -
7 The formation of lysinoalanine and prevention of lysinoalanine formation
  Study Materials: -
8 Food processing and carbohydrates
  Study Materials: -
9 Food processing and vitamins
  Study Materials: -
10 The stability properties of vitamins
  Study Materials: -
11 The effects of processing conditions on meat and meat products
  Study Materials: -
12 The effects of processing conditions on milk and dairy products
  Study Materials: -
13 The effects of processing conditions on fruit and vegetables
  Study Materials: -
14 The effects of processing conditions on cereals
  Study Materials: -