| Course Description |
|
| Course Name |
: |
Enzymes Originates from Microorganisms |
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| Course Code |
: |
GM-602 |
|
| Course Type |
: |
Optional |
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| Level of Course |
: |
Second Cycle |
|
| Year of Study |
: |
1 |
|
| Course Semester |
: |
Spring (16 Weeks) |
|
| ECTS |
: |
6 |
|
| Name of Lecturer(s) |
: |
Asst.Prof.Dr. IŞIL VAR
|
|
| Learning Outcomes of the Course |
: |
1. Knows the types of enzyme sources after gaining general information about the enzymes
2. Can classify microorganism-derived enzymes.
3. Knows methods used in the isolation and purification of enzymes.
4. Knows industrial use of microbial derived enzymes, is able to compare them with the ones from different sources and can present the current developments accordingly.
|
|
| Mode of Delivery |
: |
Face-to-Face |
|
| Prerequisites and Co-Prerequisites |
: |
GM-602 Enzymes Originates from Microorganisms
|
|
| Recommended Optional Programme Components |
: |
None |
|
| Aim(s) of Course |
: |
Aims to introduce microorganism sourced enzymes and to discuss enzyme isolation, purification and the use of enzymes in food industry. |
|
| Course Contents |
: |
General information about enzymes, enzyme sources and classification, enzyme isolation and purification methods, the use of microbial-derived enzymes in food industry |
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| Language of Instruction |
: |
Turkish |
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| Work Place |
: |
Classroom |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
Introduction to enzymology, History of enzymes |
Pre-reading from related courses and books |
Powerpoint presentation |
|
2 |
Nomenclature and Classification of Enzymes |
Lecture notes and books |
Powerpoint presentation |
|
3 |
Enzyme Structures, Functions and Specificity |
Lecture notes and books |
Powerpoint presentation |
|
4 |
Enzyme resources important for industry |
Lecture notes and books |
Powerpoint presentation |
|
5 |
Enzymes resources important for industry |
Lecture notes and books |
Powerpoint presentation |
|
6 |
Biotechnological Applications of Enzymes |
Lecture notes and books |
Powerpoint presentation |
|
7 |
The Role of Enzymes in Foodstuffs |
Lecture notes and books |
Powerpoint presentation |
|
8 |
Classification of microorganism-derived enzymes |
Lecture notes and books |
Powerpoint presentation |
|
9 |
Midterm Exam |
General revision |
Midterm exam |
|
10 |
Production of Microbial Enzymes |
Lecture notes and books |
Powerpoint presentation |
|
11 |
Isolation and purification of enzymes from sources |
Lecture notes and books |
Powerpoint presentation |
|
12 |
Isolation and purification of enzymes from sources |
Lecture notes and books |
Powerpoint presentation |
|
13 |
Uses of microbial enzymes in industry |
Lecture notes and books |
Powerpoint presentation |
|
14 |
Uses of microbial enzymes in industry |
Lecture notes and books, searching current developments in the field |
Powerpoint presentation |
|
15 |
Final exam |
General revision |
Final exam |
|
|
| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. |
4 |
|
2 |
Examine and improve the social relationships and the norms; act to change them if necessary |
3 |
|
3 |
Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio |
0 |
|
4 |
Use advanced information and communication technologies along with the required level of computer software knowledge |
0 |
|
5 |
Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise |
4 |
|
6 |
Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering |
5 |
|
7 |
Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering |
3 |
|
8 |
Resolve food-related problems by using research methods and setting up cause-and-effect relationship |
3 |
|
9 |
Carry out work reqiring expertise in the food engineering field independently |
3 |
|
10 |
Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. |
2 |
|
11 |
Have the ability to lead in situations requiring solutions to the problems in the field of food engineering |
2 |
|
12 |
Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning |
4 |
|
13 |
Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values |
5 |
|
14 |
Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes |
3 |
|
15 |
Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies |
4 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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