Back>>Appendix I - Departmental Course Syllabi  
GID418E Biochemical Changes During Food Processing
 

Catalog Data :                       

GID 414E Biochemical Changes During Food Processing  (3-0) 3

 

Postmortem changes of meat, changes during respiration and maturation period of fruits and vegetables, post harvest physiology of cereals, enzymatic changes in brewing process, biochemistry of baking, biochemistry of cheese and yogurt, effect of processes on nutrients, enzymatic spoilage reactions

Prerequisites:

None

Language:

English

Textbook:

Eskin, N.A.M. 1990. Biochemistry of Foods.  Academic Press, Inc., NY.

Reference Books:

Belitz,H.-D., Grosch W. 1999. Food Chemistry. Translated by D. Hadziyev (English), Springer-Werlag, Berlin, Germany
Pomeranz, Y. 1985. Functional Properties of Food Components.  Academic Press, Inc., NY.

Course Objectives :

Students will apply basic food science knowledge to an understanding of the biochemical changes occurring during various food processing techniques and storage and the effect of enzymes on spoilage reactions of foods.  Students will develop an understanding of professional and ethical responsibility associated with food processing on nutritive value of foods. 

Topics :

 

 

week

Biochemical Changes in Meat and Fish

3

     Muscle physiology

 

     Postmortem changes

 

     Meat Tenderization

 

     Storage

 

Biochemical Changes in Fruits and Vegetables

2

    Respiration

 

    Maturation

 

    Storage

 

Post Harvest Physiology of Cereals

1

    Cereal grain structure and composition

 

    Germination

 

    Storage

 

Biochemical Changes in Brewing Process

2

     Malting and brewing process

 

     Clarification of beer

 

     Storage

 

Biochemical Changes During Baking    

1

    Grain proteins and starch

 

    Changes during mixing, fermentation & baking

 

    Staling of bread

 

Biochemistry of Cheese and Yogurt

1

    Cheese ripening

 

    Flavor and texture formation in yogurt

 

Effect of Food Processing on Nutrients

3

    Vitamin and Mineral Losses

 

    Labeling of nutrients

 

Enzymatic Spoilage Reactions

1

    Browning reactions

 

    Off - Flavor formation

 

Class Schedule :

 

Classes are held in one session per week; 3 class hours in one session.

Contribution of course to meeting the professional component: This course contributes to the requirement of technical electives of departmental topics.

Relation of course to program objectives:

Strategies and Actions

Student Learning Outcomes

ABET Criterion 3 (a-k) & FdE (l)

Program Objectives

Assessment Methods / Metrics

A textbook and reference books are assigned to students in the beginning of the semester

Lectures are based on syllabus

Be able to apply a basic knowledge of food science to understand biochemical changes in food products during processing and storage.

Develop an understanding of professional and ethical responsibility to protect the nutritive value of foods when designing equipments and/or processes.

a, c, e, f, h, l

1,3

 

Instruments

G, J, K

Questions are given to informal teams following reading selected parts of articles or prepared from lecture material during class hours & from reading assignments

 

Demonstrate an ability to synthesize and integrate information and ideas.

Scale down information to what is important.

Articulate ideas clearly and concisely.

Demonstrate an understanding of lifelong learning both individually and in groups.

e, g, h, i, l

1, 2, 3

Instruments

G, K, N

Individual performance is evaluated on the basis of written examinations

Gain the awareness of the importance of biochemical reactions on the properties of food products during processing and preserving the nutritive value of food products.

a, e, f, h, i, l

1, 3, 4

Instruments

G, J

Typical Evaluation:

Homework: 10%

Midterm examinations: 40%

Final: 50%

Prepared By : Prof. Dr. Dilek Boyacıoğlu

Date : March 15, 2002