1. FIRST CYCLE - BACHELOR'S DEGREE
  2. FACULTY OF ENGINEERING
  3. FOOD ENGINEERING DEPARTMENT
  4. 250 Food Engineering (Evening Classes)
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FENG 319ENZYME TECHNOLOGY3 + 06th Semester3

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective To have knowledge of Enzyme structure, systematics, and the use of enzymes in food industry.
Course Content Historical development of enzymes, the importance of enzymes, application areas, resulting in food spoilage enzymes, and their nomenclature of enzymes important in the food industry, commercial enzyme production and purification of enzymes, important features and functions of enzymes used in food technology.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1To have knowledge about the chemistry of enzyme
2To have knowledge about Enzymes systematics, nomenclature and classification
3To determine the factors that influence the speed of enzyme kinetics and enzyme
4To learn isolation of enzymes and enzyme production
5To learn Enzyme purification and the intended use of enzymes in food industry
6To learn Industrial applications of enzymes

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 001555555555555 
LO 002555555555545 
LO 003555555555555 
LO 004555554555555 
LO 005554555554555 
LO 006555555555554 
Sub Total303029303029303029302929 
Contribution5555555555550

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14114
Mid-terms188
Final examination11414
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
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 Course TermNoInstructors
Details 2014-2015 Spring2RACİ EKİNCİ


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FENG 319 ENZYME TECHNOLOGY 3 + 0 2 Turkish 2014-2015 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
MUH A02110 %
Goals To have knowledge of Enzyme structure, systematics, and the use of enzymes in food industry.
Content Historical development of enzymes, the importance of enzymes, application areas, resulting in food spoilage enzymes, and their nomenclature of enzymes important in the food industry, commercial enzyme production and purification of enzymes, important features and functions of enzymes used in food technology.
Topics
WeeksTopics
1 Give information about the chemistry of enzyme
2 Enzymes systematics, nomenclature and classification of information about give
3 Gene technology and the production of industrial enzymes
4 Enzymes in bakery
5 Enzymes in use of soft drinks
6 Enzymes in Beer Industry
7 Enzymes in wine industry
8 Enzymes in use of vinegar industry
9 Enymes in use of milk industry
10 Enzymes in use of lipid industry
11 Enzymes in use of meat industry
12 Enzyme applications in pharmacology
13 Enzymes in use of sugar and starch tecnology
14 General evaluation
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes