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Course Information
Course Unit Title : Advanced food chemistry
Course Unit Code : 01SAI5150
Type of Course Unit : Optional
Level of Course Unit : Second Cycle
Year of Study : 1
Semester : 1.Semester
Number of ECTS Credits Allocated : 6,00
Name of Lecturer(s) : ---
Course Assistants :
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
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
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
Languages of Instruction : Turkish
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
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
WorkPlacement   Not Available
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)
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 4 56  
Time Of Studying Out Of Class :
14 4 56  
Homeworks :
1 14 14  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 14 14  
Finals :
1 25 25  
Workload Hour (30) :
30  
Total Work Charge / Hour :
165  
Course's ECTS Credit :
6      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 70
Quiz :
0 0
Homework :
1 30
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 :
50
The ratio of final to success :
50
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Preliminary information about the course, the importance of food by nutrition
 
2 Carbohydrates (monosaccharides, oligosaccharides)
 
3 Carbohydrates (Polysaccharides)
 
4 Carbohydrate analysis and functions of carbohydrates
 
5 Lipids (fatty acids), fatty acid content of the seafood
 
6 Lipids (triglycerides, compound lipids)
 
7 Lipids (derivative lipids, terpenes, saponification, extraction of fatty foods)
 
8 Functions of lipids and Changes in the structures
 
9 Protein, structure of proteins, the role of nutrition
 
10 Proteins (amino acids, essential amino acids)
 
11 Functions of proteins and Changes in their structures
 
12 Enzymes and their functions
 
13 Vitamins (Fat-and water-soluble vitamins), minerals
 
14 Nuritional value of seafood