TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | G311 |
| Name | Enzymology |
| Term | 2017-2018 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MUSTAFA ÜMİT ÜNAL |
| Course Instructor |
Prof. Dr. MUSTAFA ÜMİT ÜNAL
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Teaching fundamental properties of enzymes as well as their industrial applications.
Course Content
Introduction to enzymology, basic structure of enzymes, nomencalture and classification of enzymes, control of enzyme activity in microorganisms, enzyme kinetics, applicaitons of enzymes in food industry
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | |
| PLO10 | - | Complies with teamwork | |
| PLO11 | - | Analytically and critically evaluates the learned information. | |
| PLO12 | - | Knows the necessity of lifelong learning. | |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | |
| PLO16 | - | is respectful of professional ethics | |
| PLO17 | - | Has ability to plan, implement and develop a food process | |
| PLO18 | - | Knows the legislation and management systems related to foods |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The definition and scope of enzymology, history of enzymology, Enzymes in nature, chemical structure of enzymes | Reading hand-outs and related chapters in the reading list | |
| 2 | Nomenclature and classification of enzymes, general properties of enzymes, cafactors, catalytic efficiency of enzymes, factors affecting enzyme activity, enzyme specificity | Reading hand-outs and related chapters in the reading list | |
| 3 | Control of enzyme activity, control of enzyme synthesis, induction, repression, control of enzyme activity | Reading hand-outs and related chapters in the reading list | |
| 4 | Proenzymes, location of enzymes in cell, active center, mechanism of enzyme specificity, lock-key model, induced-fit model | Reading hand-outs and related chapters in the reading list | |
| 5 | Enzyme kinetics, fundamentals of chemical kinetics, enzymatic reaction kinetics | Reading hand-outs and related chapters in the reading list | |
| 6 | Enzyme inhibition, competitive inhibition, noncompetitive inhibition, uncompetitive inhibition | Reading hand-outs and related chapters in the reading list | |
| 7 | Enzyme activity, factors affecting enzyme activity | Reading hand-outs and related chapters in the reading list | |
| 8 | Midterm Exam | ||
| 9 | Storing and use of enzyme enzymes advantages of use of enzymes, use of enzymes in industry | Reading hand-outs and related chapters in the reading list | |
| 10 | Enzymes used in food industry | Reading hand-outs and related chapters in the reading list | |
| 11 | Enzymes used in food industry | Reading hand-outs and related chapters in the reading list | |
| 12 | Use of enzymes in dairy industry, enzymes used in bakery, use of enzymes in fruit juice, wine and beer industry | Reading hand-outs and related chapters in the reading list | |
| 13 | Enzyme immobilization | Reading hand-outs and related chapters in the reading list | |
| 14 | Enzyme immobilization | Reading hand-outs and related chapters in the reading list | |
| 15 | Lab: measurement of enzyme activity, determination of Km and Vm valuse | Reading hand-outs and related chapters in the reading list | |
| 16 | Final Exam | Reading hand-outs and related chapters in the reading list | |
| 17 | Final Exam | Reading hand-outs and related chapters in the reading list |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |