Information Package / Course Catalogue
| Course Code | : GMP513 |
| Course Type | : Required |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 8 |
In this course chemical structures of macro and mico food components will be studied in details.
Structural and functional properties of food proteins, the changed in proteins, lipids, carbohaydrates and vitamins during processing and storage, the enzymatic changes during matıration and post-harvest period of foods.
| Prof. Aslı YORULMAZ |
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| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %20 |
| Final Examination | 1 | %60 |
| Assignment | 2 | %20 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 3 | 3 | 84 |
| Assignment | 2 | 16 | 2 | 36 |
| Individual Work | 2 | 2 | 2 | 8 |
| Midterm Examination | 1 | 29 | 2 | 31 |
| Final Examination | 1 | 39 | 2 | 41 |
| TOTAL WORKLOAD (hours) | 200 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 3 | 3 | 3 | 3 | 3 |
OÇ-2 | 3 | 3 | 2 | 3 | 4 |
OÇ-3 | 3 | 3 | 2 | 3 | 3 |
OÇ-4 | 3 | 3 | 4 | 3 | 3 |
OÇ-5 | 1 | ||||