BT527 Food Enzymology

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code BT527
Name Food Enzymology
Term 2024-2025 Academic Year
Semester . Semester
Duration (T+A) 3-0 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Yüksek Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. MUSTAFA ÜMİT ÜNAL


Course Goal / Objective

The aim of the course is to provide information about general properties of enzymes and application of enzymes in food industry

Course Content

Structure of enzymes, properties of enzymes, enzyme kinetics, enzyme activity, application of enzymes in food industry

Course Precondition

None

Resources

Palmer, T. Enzim Bilgisi (1994) Bilimsel ve Teknik Yayınları Çeviri Vakfı. Çevirenler S. Cengiz ve M. Cengiz

Notes

Handout


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Knows general properties of enzymes
LO02 Knows enzyme kinetics
LO03 Learns use of enzymes in dood industry
LO04 Knows enzyme application


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Based on the undergraduate level qualifications, develops and deepens the knowledge in the same or different field at the level of expertise and analyzes and interprets them using statistical methods. 4
PLO02 Beceriler - Bilişsel, Uygulamalı To identifiy the interdisciplinary interaction of the field and to solve use of the methods.
PLO03 Beceriler - Bilişsel, Uygulamalı Interpret the knowledge gained in the field by integrating the information from different disciplines and creates new information
PLO04 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Develops new strategic approaches for solving complex problems that are encountered in applications related to the field.
PLO05 Yetkinlikler - Öğrenme Yetkinliği To teach the social, scientific, cultural and ethical values during the collection, interpretation, implementation and announcement of the data related to the field.
PLO06 Yetkinlikler - İletişim ve Sosyal Yetkinlik To solve the problems encountered in the field and cominicate by using research methods. 5
PLO07 Yetkinlikler - Alana Özgü Yetkinlik To gain the ability to develop and deepen the knowledge in the field of biotechnology
PLO08 Yetkinlikler - Alana Özgü Yetkinlik Establishes functional interaction by using strategic decision-making processes in solving the problems encountered in the field.
PLO09 Yetkinlikler - Öğrenme Yetkinliği Knows the ethical rules to be considered while obtaining biotechnological products.
PLO10 Yetkinlikler - İletişim ve Sosyal Yetkinlik He / she defends his / her original opinions in discussing the subjects in his / her field and establishes an effective communication showing his / her competence in the field.


Week Plan

Week Topic Preparation Methods
1 Enzyme structure Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
2 Enzyme structure II Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
3 Properties of enzymes I Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
4 Properties of enzymes II Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
5 Enzyme activity and factors affecting enzyme activity I Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
6 Enzyme activity and factors affecting enzyme activity II Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
7 Enzyme kinetics I Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
8 Mid-Term Exam Reading hand-outs and related chapters in the reading list Ölçme Yöntemleri:
Yazılı Sınav
9 Enzyme kinetics II Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
10 Storage and use of enzymes Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
11 Enzyme inhibitors Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
12 Use of enzyme in dairy industry Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
13 Use of enzyme in the production of sugar from starch Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
14 Use of enzyme in bakery products Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
15 Enzyme immobilization Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
16 Term Exams I Reading hand-outs and related chapters in the reading list Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams II Ölçme Yöntemleri:
Yazılı Sınav


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 3 42
Out of Class Study (Preliminary Work, Practice) 14 5 70
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 15 15
Final Exam 1 23 23
Total Workload (Hour) 150
Total Workload / 25 (h) 6,00
ECTS 6 ECTS

Update Time: 14.05.2024 04:49