| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | G409.3B2 | Enzyme Science and Technology | Elective | 4 | 7 | 4 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| Giving information about structure of enzyme, types of enzyme, usage of enzyme in food industry |
| Name of Lecturer(s) |
|
| Learning Outcomes |
| 1 | To gain knowledge on nomenclature of enzymes | | 2 | To gain knowledge on kinetics of enzyme and factors affecting enzyme activity | | 3 | To gain knowledge on production of enzyme from microbial, plant and animal sources | | 4 | To gain knowledge on classification of enzymes. | | 5 | The student knows the enzymes used in food and their usage purposes |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Chemical structure of enzyme, factors affecting activity of enzymes |
| Weekly Detailed Course Contents |
|
| 1 | Informations about enzyme chemistry | | | | 2 | Nomenclature and classification of enzymes | | | | 3 | Enzyme kinetic | | | | 4 | Factors affecting enzyme activity | | | | 5 | Production of commercial enzyme and isolation of enzyme | | | | 6 | Purification of enzymes and use of enzyme in food industry | | | | 7 | Use of enzyme in starch and sugar production | | | | 8 | Midterm Examination | | | | 9 | Information about application of enzyme in bakery industry | | | | 10 | Information about use and application of enzyme in drink industry | | | | 11 | Use of enzymes in dairy technology and roles of enzymes for determination of quality of milk | | | | 12 | Use of enzyme in oil industry and information about roles of enzymes for extraction of oil from seeds | | | | 13 | Applications of enzymes in food industry | | | | 14 | Production of microbial enzyme | | | | 15 | Information about use of enzyme in cereal technology | | |
|
| Recommended or Required Reading |
| Belitz,H.D, Grosch, W. Food Chemistry, 1999, Springer, Inc.
Enzymes in Food Processing: G.A. Tucker, L.F.J. Woods |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 13 | 1 | 13 |
| Discussion | 12 | 1 | 12 |
| Individual Study for Mid term Examination | 1 | 20 | 20 |
| Individual Study for Final Examination | 1 | 20 | 20 |
| Reading | 13 | 2 | 26 |
| Performance | 13 | 2 | 26 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 5 | 4 | 5 | 4 | 4 | | LO2 | 5 | 4 | 5 | 4 | 5 | 4 | | LO3 | 3 | 4 | 3 | 3 | 4 | 5 | | LO4 | 3 | 5 | 5 | 4 | 3 | 4 | | LO5 | 4 | 4 | 5 | 4 | 5 | 5 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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