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Course Description Course Name : Enzymology Course Code : G 311 Course Type : Compulsory Level of Course : First Cycle Year of Study : 3 Course Semester : Fall (16 Weeks) ECTS : 3 Name of Lecturer(s) : Assoc.Prof.Dr. MUSTAFA ÜMİT ÜNAL Learning Outcomes of the Course : Becomes knowledgeable about enzyme structure, general properties of enzymes, factors affacting enzyme activity, enzyme kinetics and inhibition, industrial use of enzymes Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Teaching fundamental properties of enzymes as well as their industrial applications. Course Contents : Introduction to enzymology, basic structure of enzymes, nomencalture and classification of enzymes, control of enzyme activity in microorganisms, enzyme kinetics, applicaitons of enzymes in food industry Language of Instruction : Turkish Work Place : Classrooms of Food Engineering Department   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 What is an enzyme? Scope of enzymology, hisroty of enzymology Enzymes in nature, chemical structure of enzymes Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 2 Nomenclature and classification of enzymes, general properties of enzymes, cafactors, katalytic efficiency of enzymes, factors affecting enzyme activity, enzyme specificity Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 3 Control of enzyme activity, control of enzyme synthesis, induction, repression, control of enzyme activity Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 4 Proenzymes, location of enzymes in cell, active center, mechanism of enzyme specificity, lock-key model, induced-fit model Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 5 Enzyme kinetics, fundamentals of chemical kinetics, enzymatic reaction kinetics Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 6 Enzyme inhibition, competitive inhibition, noncompetitive inhibition, uncompetitive inhibition Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 7 Enzyme activity, factors affecting enzyme activity, Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 8 Storing and use of enzyme enzymes advantages of use of enzymes, use of enzymes in industry Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 9 Enzymes used in food industry Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 10 Enzymes used in food industry Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 11 Midterm Exam 12 Use of enzymes in dairy industry, enzymes used in bakery, use of enzymes in fruit juice, wine and beer industry, Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 13 Enzyme immobiization Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 14 Lab: measurement of enzyme activity, determination of Km and Vm valuse Reading hand-outs and related chapters in the reading list Hand-on practice 15 Factory visit 16/17 Final Exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  J. R. Whitaker, A. G. J. Voragen ve D. W. S. Wong, Whitaker, J. R (2003) Handbook of Food Enzymology. Marcel Dekker, New York, 21-30.  Richardson, T. and Hyslop, D. B. (1985) Enzymes. In Food Chemistry, Editör: Owen R. Fennema, Marcel Dekker, New York, 379-381 Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 2 40 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Gains the ability to use knowledge and skills in his/her field. 4 2 Improve a process-based system using the methods of measurement and evaluation 4 3 Has knowledge in the fields of basic science, engineering and food science and technology 5 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 3 5 Researches and analyzes complex systems using scientific methods 3 6 Uses objective and subjective methods to evaluate food quality and interprets the results 5 7 Selects and uses modern technical systems in food engineering and technology applications 5 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 0 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 3 10 Complies with teamwork 3 11 Analytically and critically evaluates the learned information. 3 12 Knows the necessity of lifelong learning. 3 13 Communicates effectively and healthily in the relevant field and uses communication technologies 3 14 Knows a foreign language at a level to follow the literature about foods and communicate 0 15 is respectful of professional ethics 5 16 Has ability to plan, implement and develop a food process 5 17 Knows the legislation and management systems related to foods 0 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 2 28     Out of Class Study (Preliminary Work, Practice) 14 2 28 Assesment Related Works     Homeworks, Projects, Others 2 4 8     Mid-term Exams (Written, Oral, etc.) 1 6 6     Final Exam 1 6 6 Total Workload: 76 Total Workload / 25 (h): 3.04 ECTS Credit: 3