Information Of Programmes

INSTITUTE OF SCIENCE / GM-736 - FOOD ENGINEERING (DOCTORATE DEGREE)

Code: GM-736

Course Title: FOOD PROTEINS

Theoretical+Practice: 3+0

ECTS: 6

Year/Semester of Study

1 / Spring Semester

Level of Course

2nd Cycle Degree Programme

Type of Course

Optional

Department

FOOD ENGINEERING (DOCTORATE DEGREE)

Pre-requisities and Co-requisites

None

Mode of Delivery

Face to Face

Teaching Period

14 Weeks

Name of Lecturer

KAMİL EMRE GERÇEKASLAN (emre@nevsehir.edu.tr)

Name of Lecturer(s)

Language of Instruction

Turkish

Work Placement(s)

None

Objectives of the Course

Introduction of food proteins, understanding their physicochemical and technological properties

Learning Outcomes	PO	MME
The students who succeeded in this course:
LO-1	PO-5 Has the skills of developing and applying new and original ideas in system and process designs PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area	Examination
LO-2	PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area	Examination
LO-3	PO-7 Has the endowments to lecture at the undergraduate level PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area	Examination
PO: Programme Outcomes MME:Method of measurement & Evaluation

Course Contents
Introduction of food proteins, understanding their physicochemical and technological properties
Weekly Course Content
Week	Subject	Learning Activities and Teaching Methods
1	Basic resources and physicochemical properties	lecture, question and answer
2	Determination methods	lecture, question and answer
3	Isolation, purification and characterization	lecture, question and answer
4	Introduction to functional properties, film and foam creation	lecture, question and answer
5	Creating gels and emulsions	lecture, question and answer
6	Protein modifications	lecture, question and answer
7	Interactions and changes during Protein Processing	lecture, question and answer
8	mid-term exam
9	Cereal and soy proteins	lecture, question and answer
10	dairy proteins	lecture, question and answer
11	meat proteins	lecture, question and answer
12	Protein applications in the food industry	lecture, question and answer
13	Protein nutrition relationship	lecture, question and answer
14	Protein biotechnology relationship	lecture, question and answer
15	General evaluation	lecture, question and answer
16	final exam
Recommend Course Book / Supplementary Book/Reading
1	Kinsella, J.E. and W.G. Soucie. 1989. Food Proteins. American Oil Chemists’ Soc., USA
2	1. Belitz,H.-D. and W. Grosch. 1999. Food Chemistry. Translated by D. Hadziyev (English), Springer-Werlag, Berlin. 2. Bollag, D.M., Rozycki, D. & S.J. Edelstein. 1996. Protein methods. Wiley-Liss, NY.
Required Course instruments and materials

Student Work Load
Type of Work	Weekly Hours	Number of Weeks	Work Load
Weekly Course Hours (Theoretical+Practice)	14	3	42
Outside Class
a) Reading	14	3	42
b) Search in internet/Library	14	3	42
c) Performance Project			0
d) Prepare a workshop/Presentation/Report			0
e) Term paper/Project	2	5	10
Oral Examination			0
Quiz			0
Laboratory exam			0
Own study for mid-term exam	7	2	14
mid-term exam	1	1	1
Own study for final exam	14	2	28
final exam	2	1	2
			0
			0
Total work load;			181