TÜRKÇE
ENGLISH
Information
| Code | GM602 |
| Name | Enzymes Originates from Microorganisms |
| Term | 2023-2024 Academic Year |
| Term | Spring |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. IŞIL VAR ÖNGEL |
| Course Instructor |
1 |
Course Goal / Objective
It is aimed to give some information about some enzymes which can obtained from different sources can also be isolated and purify from microorganisms, and their use in industry is discussed and evaluated for use in food industry.
Course Content
Microorganism-induced enzymes are introduced. Information is given about the techniques used in isolation and purification. Information about the use of these enzymes is given. The evaluation of its use in the food industry is made by comparing with the other enzymes.
Course Precondition
none
Resources
Reed, G. (1966). Enzymes in Food Processing (1966) (Vol. 3). Elsevier.
Notes
handouts and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | After acquiring general information about enzymes, learn the kinds of enzyme sources |
| LO02 | Microorganism-derived enzymes are classified |
| LO03 | Methods used in isolation and purification of enzymes from sources |
| LO04 | The use of microbial enzymes in industry and especially in food industry is studied. |
| LO05 | Comparing microbial enzymes with enzymes obtained from other sources in industry, recent researches are presented. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | 5 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | 4 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | 4 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. | 2 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to Enzymology, History of Enzymes | lecture notes | |
| 2 | Nomenclature and classification of enzymes | lecture notes | |
| 3 | Structure of Enzymes, Functions and Specificity | lecture notes | |
| 4 | Industrial Importance of Enzyme Resources(1) | lecture notes | |
| 5 | Industrial Importance of Enzyme Resources(2) | lecture notes | |
| 6 | Biotechnological Applications of Enzymes | lecture notes | |
| 7 | The Role of Enzymes in Foodstuffs | lecture notes | |
| 8 | Mid-Term Exam | ||
| 9 | Classification of microorganism derived enzymes | lecture notes, biofilm books | |
| 10 | Microbial Enzyme Production(1) | lecture notes, industrial microbiology books | |
| 11 | Microbial Enzyme Production(2) | lecture notes, industrial microbiology books | |
| 12 | Isolation and purification of enzymes from sources(1) | lecture notes, enzymology books and articles | |
| 13 | Isolation and purification of enzymes from sources(2) | lecture notes, enzymology books and articles | |
| 14 | The use of microbial enzymes in industry | lecture notes | |
| 15 | The use of microbial enzymes in industry and recent developments | lecture notes,biotechnology books and articles | |
| 16 | Term Exams | ||
| 17 | Term Exams |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 6 | 84 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 2 | 6 | 12 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 12 | 12 |
| Total Workload (Hour) | 142 | ||
| Total Workload / 25 (h) | 5,68 | ||
| ECTS | 6 ECTS | ||