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. |
Related Sustainable Development Goals |
| Core Courses | |
Major Area Courses | X | |
Supportive Courses | ||
Media and Managment Skills Courses | ||
Transferable Skill Courses |
Week | Subjects | Required Materials |
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. |
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 Exam | ||
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 |
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
Study Hours Out of Class | 14 | 2 | 28 |
Field Work | |||
Quizzes / Studio Critiques | |||
Portfolio | |||
Homework / Assignments | 2 | 12 | |
Presentation / Jury | 1 | 20 | |
Project | |||
Seminar / Workshop | |||
Oral Exam | |||
Midterms | |||
Final Exams | 1 | 30 | |
Total | 150 |
# | 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