FACULTY OF ENGINEERING
Department of Food Engineering
FE 332 | Course Introduction and Application Information
| Course Name |
Biochemistry
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
FE 332
|
Fall/Spring
|
3
|
0
|
3
|
5
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Elective
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionQ&ALecture / Presentation | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | To understand chemical structure and metabolism of fundamental biomolecules, their conversion to metabolic energy, biochemical reactions, DNA replication and the flow of genetic material in living organisms. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | The structure and metabolism of carbohydrates, lipids and proteins, enzyme kinetics, energy synthesis in living organisms, DNA replication and repair,the flow of genetic material. |
|
|
Core Courses | |
| Major Area Courses |
X
|
|
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction to Biochemistry | Biochemistry |
| 2 | Biomolecules 1: Amino Acids, Proteins | Principles of Biochemistry, 4th Edition-Chapter 3 |
| 3 | Biomolecules 2: Amino Acids, Proteins and Nucleic Acids | Principles of Biochemistry, 4th Edition-Chapter 8 |
| 4 | Biomolecules 3: Sugars and Polysaccharides | Principles of Biochemistry, 4th Edition-Chapter 7 |
| 5 | Biomolecules 4: Lipids and Membranes | Principles of Biochemistry, 4th Edition-Chapter 10 |
| 6 | Structure of Enzymes, Enzyme-Substrate Relationship | Principles of Biochemistry, 4th Edition-Chapter 6 |
| 7 | Structure of Water | Principles of Biochemistry, 4th Edition-Chapter |
| 8 | Carbohydrate Metabolism | Principles of Biochemistry, 4th Edition-Chapter |
| 9 | Glycolysis, Citric Acid Cycle | Principles of Biochemistry, 4th Edition-Chapter 15 |
| 10 | Oxidative Phosphorylation | Principles of Biochemistry, 4th Edition-Chapter 16 |
| 11 | Oxidation of Fatty Acids | Principles of Biochemistry, 4th Edition-Chapter 20 |
| 12 | Synthesis of Fats | Principles of Biochemistry, 4th Edition-Chapter 17 |
| 13 | Oxidation of Aminoacids, Synthesis of Aminoacids | Principles of Biochemistry, 4th Edition-Chapter 21 |
| 14 | Student presentations | |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks | Biochemistry, 4th Edition. by Donald Voet and Judith G. Voet . Wiley. ISBN : 978-0-470-57095-Biochemistry, 4th Edition. by Donald Voet and Judith G. Voet . Wiley. ISBN : 978-0-470-57095-1. |
| Suggested Readings/Materials | Lehninger Principles of Biochemistry, 6e. by David L. Nelson, Michael M. Cox. |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
30
|
| Presentation / Jury |
1
|
30
|
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm | ||
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
2
|
60
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
14
|
2
|
28
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
2
|
12
|
24
|
| Presentation / Jury |
1
|
20
|
20
|
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
0
|
||
| Final Exam |
1
|
30
|
30
|
| Total |
150
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | X | ||||
| 2 | Being able to identify and solve problem areas related to Food Engineering, | |||||
| 3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | X | ||||
| 4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, |
|||||
| 5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, |
X | ||||
| 6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, |
|||||
| 7 | Having professional and ethical awareness, |
|||||
| 8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | X | ||||
| 9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, |
|||||
| 10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), |
|||||
| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) |
|||||
| 12 | Being able to speak a second foreign language at intermediate level. |
|||||
| 13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise |
|||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
NEWS |ALL NEWS
Online 'weight loss' period
The increase in time spent at home to protect against coronavirus and the habit of sedentary life caused a "weight" crisis for
The Aegean is distributing healing
The fear of catching coronavirus, which is transmitted to more than 73 million people worldwide, and the increase in flu cases with
Pandemic changed eating habits
The coronavirus, which negatively affected life in many issues from daily life to work and social interaction, also changed the eating habits
HIGH-SCHOOL STUDENTS EXPERIENCED COLLEGE IN FOOD ENGINEERING LABORATORIES
“SCIENCE DAYS” event was organized by Department of Food Engineering in Izmir University of Economics. This event aimed to teach science in
STUDENTS OF FOOD ENGINEERING DEPARTMENT DEVELOPED 'ATRICHOKE PASTE' FOR FIRST INTERNATIONAL URLA ARTICHOKE FESTIVAL
Most of the attenders enjoyed the 'Artichoke Paste', developed by the students of Food Engineering Department.
MAINTAINING HEALTHY EATING HABITS DURING HOLIDAY SEASON!
As the students got their report cards and started a long summer holiday, the experts pointed out the importance of not to