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Course Description Course Name : Enzyme Technology Course Code : GM-573 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 enzyme production Learns enzyme purification Learns characterization of enzymes Learns use of enzymes in industry Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : This course aims to give knowledge about production , purification and applications of enzymes and in various industries. Course Contents : Enzyme sources, Production of microbial enzymes, Extraction and production of enzymes, Enzyme immobilization, Enzymes used in bread making, Enzymes used in dairy industry, Akrilamid düzeyinin azaltılması amacıyla kullanılan enzim - Asparajinaz, Enzymes used in processing of fruits and vegetables, Enzymes used in fish processing, Enzymes used in meat processing, Enzymes used in alcohol industry Language of Instruction : Turkish Work Place : Classrooms of Department of Food Engineering   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Enzyme sources Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 2 Production of microbial enzymes Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 3 Production of microbial enzymes Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 4 Extraction and purification of enzymes Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 5 Extraction and purification of enzymes Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 6 Enzyme immobilization Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 7 Enzyme immobilization Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 8 Enzymes used in bread makıing Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 9 Enzymes used in dairy industry Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 10 Midterm exam 11 Enzymes used in processing of fruits and vegetables; The enzyme used in the reduction of acylamid lievel - Asparaginase Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 12 Enzymes used in fish processing Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 13 Enzymes used in meat processing Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 14 Enzymes used in alcohol industry Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 15 Presentation assays 16/17 Final exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Nagodaiwthana, T. and Reed, G., 1993, Enzymes in Food Processing Academic Press.  Wiseman, A., 1986, Handbook of Enzyme Biotechnology Ellis Hardwood Ltd.  Godfrey, T. and West, S., 1996, Industrial Enzymology Macmillan Press 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 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 4 4 Use advanced information and communication technologies along with the required level of computer software knowledge 4 5 Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise 5 6 Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering 4 7 Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering 5 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. 4 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 4 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 4 14 Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes 4 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).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 3 42     Out of Class Study (Preliminary Work, Practice) 14 3 42 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