GM602 Enzymes Originates from Microorganisms

6 ECTS - 2-0 Duration (T+A)- . Semester- 2 National Credit

Information

Code GM602
Name Enzymes Originates from Microorganisms
Term 2024-2025 Academic Year
Semester . Semester
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 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 Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
2 Nomenclature and classification of enzymes lecture notes Öğretim Yöntemleri:
Anlatım, Grup Çalışması
3 Structure of Enzymes, Functions and Specificity lecture notes Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Bireysel Çalışma
4 Industrial Importance of Enzyme Resources(1) lecture notes Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Bireysel Çalışma
5 Industrial Importance of Enzyme Resources(2) lecture notes Öğretim Yöntemleri:
Anlatım
6 Biotechnological Applications of Enzymes lecture notes Öğretim Yöntemleri:
Tartışma, Grup Çalışması, Örnek Olay
7 The Role of Enzymes in Foodstuffs lecture notes Öğretim Yöntemleri:
Anlatım
8 Mid-Term Exam Ölçme Yöntemleri:
Yazılı Sınav, Ödev
9 Classification of microorganism derived enzymes lecture notes, biofilm books Öğretim Yöntemleri:
Anlatım, Tartışma, Grup Çalışması
10 Microbial Enzyme Production(1) lecture notes, industrial microbiology books Öğretim Yöntemleri:
Anlatım, Benzetim, Bireysel Çalışma
11 Microbial Enzyme Production(2) lecture notes, industrial microbiology books Öğretim Yöntemleri:
Anlatım, Grup Çalışması, Benzetim
12 Isolation and purification of enzymes from sources(1) lecture notes, enzymology books and articles Öğretim Yöntemleri:
Anlatım, Tartışma, Grup Çalışması
13 Isolation and purification of enzymes from sources(2) lecture notes, enzymology books and articles Öğretim Yöntemleri:
Anlatım, Grup Çalışması, Benzetim
14 The use of microbial enzymes in industry lecture notes Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
15 The use of microbial enzymes in industry and recent developments lecture notes,biotechnology books and articles Öğretim Yöntemleri:
Anlatım, Grup Çalışması, Bireysel Çalışma
16 Term Exams Ölçme Yöntemleri:
Yazılı Sınav, Ödev
17 Term Exams Ölçme Yöntemleri:
Yazılı Sınav


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

Update Time: 14.05.2024 09:58