COURSE INFORMATON 
Course Title Code Semester L+P (Hour) Credits ECTS
Food Biochemistry FE 208 4/Spring 2+0 2 4
Prerequisites -
Language of Instruction English
Course Level Undergraduate
Course Type Compulsory 
Course Instructor Assist. Prof. Dr. Levent Yurdaer Aydemir
Assistants -
Goals To give the general concepts of biochemical reactions occuring in the animal and plant cells, metabolisms, anabolic and catabolic reactions of food componentsfood during maturation, post harvest stage, processing and storage.
Content The cell, Enzymes, Plant nutrititon elements, Metabolism, Carbohydrate metabolism, Protein metabolism, Lipid metabolism Vitamins, Biochemical reactions in food processing and storage
Learning Outcomes Teaching Methods Assessment Methods
To have the general knowledge of biochemical reactions occuring in the cells during maturation, post harvest, processing and storage of food. 1,2,3,13 A, C
To have the ability to use terminology, appropriate to the field of food biochemistry, correctly and contextually.
To have the knowledge of biological cycles in the cells
To learn the effects of processing conditions on the food components and the reactions occuring those processes
To have the capacity to formulate foods that are designed to address and contribute to reducing community health concerns.
 
 
Teaching Methods:  1: Lecture, 2: Question-Answer, 3: Discussion, 4: Drilland Practice, 5: Demonstration, 6: Motivations to Show, 7: Role Playing, 8: Group Study, 9: Simulation, 10: Brain Storming, 11: Case Study, 12: Lab / Workshop, 13: Self Study, 14: Problem Solving, 15: Project Based Learning, 16: Undefined
Assessment Methods:  A: Testing, B: Oral Exam, C: Homework, D: Project / Design, E: Performance Task,           F: Portfolio, G: Undefined
 
COURSE CONTENT
Week Topics Study Materials
1 Introduction to food biochemistry  
2 The cell  
3 Introduction to enzymes  
4 Enzymes used in food industry  
5 Photosynthesis – chemosynthesis  
6 Carbohydrate and amino acid synthesis in plants  
7 Metabolism  
8 Carbohydrate metabolism  
9 Carbohydrate metabolism  
10 Protein metabolism  
11 Lipid metabolism  
12 Vitamins  
13 Biochemical reactions in food processing and storage  
14 Biochemical reactions in food processing and storage  
           
       
RECOMMENDED SOURCES
Textbook 1. Belitz, H. D., Grosch, w., Schieberle P Food Chemistry, Springer, 2008.
2. Damodaran, S., Parkin, K. L., Fennema, O. R. Fennema’s Food Chemistry, 4th Edition, CRC Press, Boca Raton, USA (2008).
Additional Resources 3. Course notes
 
 
 
MATERIAL SHARING
Documents 1-8 Weeks  
Exam Questions  
9-14 Weeks  
Assignments Homeworks  
Exams Date of Exams  
Date of Quizzes  
 
ASSESSMENT
IN-TERM STUDIES QUANTITY  
Midterm Exam 1 30
Assignment 1 20
    -
Total 50
Final Exam 1 50
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 50
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 50
Total 100
 
COURSE CATEGORY  
 
 COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 Learning the fundamental principles of mathematics, science and engineering, and gaining the sufficient knowledge in the food engineering subjects.
5
2 Gaining the ability to define and solve complex engineering problems related to the food engineering.
3
3 Gaining the ability to analyze and design a complex system, process, device or product in the direction of defined targets under realistic constraints and conditions.
4
4 Gaining the ability to develop, select and use modern techniques and tools, and to use information technologies effectively.
4
5 Gaining the ability to design and conduct experiments/projects and to interpret data by analyzing the results. 4
6 Gaining the ability to work individually and within disciplinary or interdisciplinary teams.
3
7 Gaining the skills of oral and written communications.
2
8 Recognizing the importance of life-long learning and gaining the ability to constantly renew his/herself.  1
9 Gaining the understanding of the engineering profession with ethical values and sense of responsibility; the awareness about the relevant legislative compliance and legal consequences of food engineering applications.
1
10 Gaining the knowledge on current problems and the effects of food engineering applications on topics such as community health, environment, sustainable development, and work safety.  1
11 Gaining the knowledge of project development and management, and the ability to realize the projects by developing new ideas on the applications of food engineering. 1
12    
Contribution: 1: Very-Low, 2: Low, 3: Mid, 4:High, 5:Very-High
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total Workload (Hour)
Lecture 14 2 28
Midterm 1 15 15
Assignment 2 20 40
Final 1 25 25
Self-study 14 2 28
       
Total Work Load 136
Total Work Load / 30 (h) 4.53
ECTS Credit of the Course 5