FDE318 BIOCHEMICAL CHANGES IN RAW FOODS
| Course Code: | 5730318 |
| METU Credit (Theoretical-Laboratory hours/week): | 3 (3.00 - 0.00) |
| ECTS Credit: | 5.0 |
| Department: | Food Engineering |
| Language of Instruction: | English |
| Level of Study: | Undergraduate |
| Course Coordinator: | Prof.Dr. HALİL MECİT ÖZTOP |
| Offered Semester: | Spring Semesters. |
Course Objectives
To apply the knowledge gained in FDE 313 for different food systems ( dairy, meat, fruits and vegetables , emulsions etc..)
Course Content
Biochemistry of raw foods: red meat, puoltry, fish, eggs, post-harvest physiology of fruits and vegetables, cereals, legumes, milk, toxicants and contaminants. Interactions in coloaidal systems, chemistry of browning reactions and lipid oxidation reactions, glass transition and satate diagrams of foods.
Course Learning Outcomes
- Students will be able to expand their knowledge in food science to understand the biochemical changes in raw foods occurring during processing and storage
- Students will be able to gain the insight on the chemical changes induced in foods that help students to design new food products.
- Students will gain an awareness of what is learned in classroom applies to industry.
- Students will understand professional and ethical responsibility related to the influence of biochemical changes that could occur in raw foods
Program Outcomes Matrix
| Contribution | |||||
| # | Program Outcomes | No | Yes | ||
| 1 | An ability to identify, formulate, and solve complex engineering problems by applying principles of engineering, science, and mathematics | ✔ | |||
| 2 | An ability to apply engineering design to produce solutions that meet specified needs with consideration of public health, safety, and welfare, as well as global, cultural, social, environmental, and economic factors | ✔ | |||
| 3 | An ability to communicate effectively with a range of audiences | ✔ | |||
| 4 | An ability to recognize ethical and professional responsibilities in engineering situations and make informed judgments, which must consider the impact of engineering solutions in global, economic, environmental, and societal contexts | ✔ | |||
| 5 | An ability to function effectively on a team whose members together provide leadership, create a collaborative and inclusive environment, establish goals, plan tasks, and meet objectives | ✔ | |||
| 6 | An ability to develop and conduct appropriate experimentation, analyze and interpret data, and use engineering judgment to draw conclusions | ✔ | |||
| 7 | An ability to acquire and apply new knowledge as needed, using appropriate learning strategies | ✔ | |||