TÜRKÇE
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Information
| Code | GM573 |
| Name | Enzyme Technology |
| Term | 2022-2023 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 give students the fundamental concepts of enzymology and use of enzymes in industry
Course Content
General properties of enzymes, Factors affecting enzyme activity, Enzyme kinetics, Determination of enzuyme activity, Amylolytic enzymes and their use in industry, Cellulytic enzymes and their use in industry, Proteolytic enzymes and their use in industry, Pectolytic enzymes and their use in industry
Course Precondition
None
Resources
Enzymes in Food Technology Improvements and Innovations, 2018, Springer, Singapore.
Notes
Handout
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows fundemental concepts in enzymology |
| LO02 | Learns use of enzymes in industry |
| LO03 | Knows the factors affecting enzyme activity |
| LO04 | Knows enzyme kinetics and inhibition |
| LO05 | Knows enzyme immobilisation |
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. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | 5 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | 4 |
| 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. | |
| 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. | |
| 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. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Chemical structure of enzymes | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 2 | Mechanisms of enzymatic catalysis | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 3 | Factors affecting enzyme activity | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 4 | Enzyme kinetiği I | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 5 | Enzyme kinetiği II | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 6 | Determination of enzyme activity I | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 7 | Determination of enzyme activity II | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Amyloytic enzymes I | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 10 | Amylolytic enzymes II | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 11 | Industrial application of amylolytic enzymes | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 12 | Cellulolytic enzymes and their industrial application | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 13 | Pectolytic enzymes and their industrial application I | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 14 | Pectolytic enzymes and their industrial application II | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 15 | Protelytic enzymes and their industrial application | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 16 | Term Exams I | 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 | ||