Information Package / Course Catalogue
| Course Code | : GMP503 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 8 |
The basic aim of this this course is to teach the chemical structures of proteins, their determination methods and functional properties. Besides food proteins and their applications in food industry will be taught.
In this course, the structure, stability, functional and physicochemical properties of protein, macro compoenents of food, will be examined in detail. It will also describes functional properties of food proteins.
| Lec. Ahmet GÖRGÜÇ |
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| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 9 | 3 | 168 |
| Midterm Examination | 1 | 15 | 1 | 16 |
| Final Examination | 1 | 15 | 1 | 16 |
| TOTAL WORKLOAD (hours) | 200 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 3 | 2 | 1 | 1 | 1 |
OÇ-2 | 3 | 2 | |||
OÇ-3 | 3 | 2 | |||
OÇ-4 | 3 | 2 | |||
OÇ-5 | 3 | 2 | |||
OÇ-6 | 3 | 2 | |||
OÇ-7 | 3 | 2 | |||