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Course Description Course Name : Food Enzymology Course Code : BT-527 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Assoc.Prof.Dr. MUSTAFA ÜMİT ÜNAL Assoc.Prof.Dr. MUSTAFA ÜMİT ÜNAL Learning Outcomes of the Course : Learns the basic principles of enzymology. Learns the connection between enzyme and food. Learns the use of enzymes in food industry. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To teach principles of enzymology, effect of enzymes on food quality, and use of enzymes in food industry. Course Contents : History of enzymology, chemical structure and general properties of enzymes, enzyme kinetics, enzyme immobilization, industrial use of enzymes. Language of Instruction : Turkish Work Place : Classes of Food Engineering Department   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 History of enzymology Reading lecture notes, hand-outs and related chapters in the reference books. Lecturing, class discussion, audio-video and internet presentations, 2 Chemical structure of enzymes Reading lecture notes, hand-outs and related chapters in the reference books. Lecturing, class discussion, audio-video and internet presentations, 3 General properties of enzymes reading lecture notes, hand-outs and related chapters in the reference books. Lecturing, class discussion, audio-video and internet presentations, 4 General properties of enzymes reading lecture notes, hand-outs and related chapters in the reference books. Lecturing, class discussion, audio-video and internet presentations, 5 Enzyme kinetics reading lecture notes, hand-outs and related chapters in the reference books. Lecturing, class discussion, audio-video and internet presentations, 6 Enzyme kinetics reading lecture notes, hand-outs and related chapters in the reference books. Lecturing, class discussion, audio-video and internet presentations, 7 Storage, handling and use of enzymes reading lecture notes, hand-outs and related chapters in the reference books. Lecturing, class discussion, audio-video and internet presentations, 8 Enzyme immobilization reading lecture notes, hand-outs and related chapters in the reference books. Lecturing, class discussion, audio-video and internet presentations, 9 Industrial use of enzymes reading lecture notes, hand-outs and related chapters in the reference books. Lecturing, class discussion, audio-video and internet presentations, 10 Appliacations of enzymes in wine making reading lecture notes, hand-outs and related chapters in the reference books. Lecturing, class discussion, audio-video and internet presentations, 11 Applications of enzymes in baked products reading lecture notes, hand-outs and related chapters in the reference books. Lecturing, class discussion, audio-video and internet presentations, 12 Mid-term exam 13 Applcaitons of enzymes in the production of starch based sugars reading lecture notes, hand-outs and related chapters in the reference books. Lecturing, class discussion, audio-video and internet presentations, 14 Use of enzymes in dairy industry reading lecture notes, hand-outs and related chapters in the reference books. Lecturing, class discussion, audio-video and internet presentations, 15 Assay presentation reading lecture notes, hand-outs and related chapters in the reference books. Lecturing, class discussion, audio-video and internet presentations, 16/17 Final exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Methewson, P. R. (1998) Enzymes: Practical Guides for the Food Industry. Eagon Press, USA  Palmer, T. (1994) Enzim Bilgisi, Bilimsel ve Teknik Yayınları Çeviri Vakfı, İstanbul, Turkey  Wilson, K. (1994) Protein and Enzyme Techniques. Practical Biochemistry. Ed: K. Wilson ve J. Walker, Cambridge University Press, UK. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 50     Homeworks/Projects/Others 1 50 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 Evaluates and directs his level of learning in the field of knowledge and skills with his expert level critically. 4 2 Transfers current developments in the field of his work, supporting them with quantitative and qualitative data, systematically to the area outside of the field, written, orally and visually. 4 3 Follows national and international publications and attends social interactions and scientific studies in international level, communicates in at least in one foreign language in order to share studies on international base. 3 4 Uses advanced information and communication technologies along with the required level of their computer software. 4 5 Uses the knowledge in his field for problem solving and / or practical skills in interdisciplinary studies. 4 6 Improves common knowledge accumulation concerning the Biotechnology in the frame of basic theory and practices. 4 7 Is aware of scientific, ethical and social values and handles research process with this frame. 4 8 Handles theories, hypothesis, opinions in the field of Biotechnology with an objective sceptic, logical, analytical manner and evaluates them in critical point of view. 4 9 Gains comprehensive information about natural and applied sciences and its limits with modern techniques and methods applied. 3 10 Improves and increases the knowledge to an expert level in the field of biotechnology 5 11 Understands the interdisciplinary interaction associated with biotechnology. 3 12 Integrates and interprets the knowledge from different disciplines by his expertrise in biology and generate new information 3 13 Analizes the problems encountered in the field of research methods. 4 14 Carries out a study requiring expertise in the field independently. 4 15 Developes new strategic approaches and takes resposibility for analitical solutions for unpredictable complicated problems encountered in applications related to biotechnology. 4 16 Demonstrates leadership in the required environment to solve problems associated with biotechnology. 5 * 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 4 56     Out of Class Study (Preliminary Work, Practice) 14 2 28 Assesment Related Works     Homeworks, Projects, Others 1 20 20     Mid-term Exams (Written, Oral, etc.) 1 20 20     Final Exam 1 14 14 Total Workload: 138 Total Workload / 25 (h): 5.52 ECTS Credit: 6