1. SHORT CYCLE - ASSOCIATE'S DEGREE
  3. FOOD PROCESSING DEPARTMENT
  4. 775 MILK AND DAIRY PRODUCTS
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
GMU 441ENZYME TECHNOLOGY3 + 03rd Semester3

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Elective
Course Objective Enzymes,Enzyme technology and Enzyme kinetics, Applications of enzymes in food industry.
Course Content Importance of enzymes, chemical structures and basic properties of enzymes, classifications of enzymes, important enzyme groups, bioenergetics and enzyme kinetics, factors effecting catalytic activity of enzymes, industrial enzyme production and their applications, immobilized enzymes and their applications in food industry. .
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1-
1-

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17PO 18PO 19PO 20PO 21PO 22PO 23PO 24PO 25PO 26PO 27PO 28PO 29PO 30
LO 001                              
Sub Total                              
Contribution000000000000000000000000000000

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-terms11010
Final examination11212
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Spring1SİNAN AKBAL


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GMU 441 ENZYME TECHNOLOGY 3 + 0 1 Turkish 2023-2024 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer SİNAN AKBAL sakbal@pau.edu.tr ACMYO A0307 %70
Goals Enzymes,Enzyme technology and Enzyme kinetics, Applications of enzymes in food industry.
Content Importance of enzymes, chemical structures and basic properties of enzymes, classifications of enzymes, important enzyme groups, bioenergetics and enzyme kinetics, factors effecting catalytic activity of enzymes, industrial enzyme production and their applications, immobilized enzymes and their applications in food industry. .
Topics
WeeksTopics
1 Principles of Enzymology
2 Fundamental Principles of Enzymology
3 Mechanisms of Action and Determination of Enzyme Active Centers
4 Enzyme Kinetics
5 Enzymatic Catalysis Models
6 Enzyme Production and Purification
7 Immobilized Enzymes
8 Industrial Applications of Enzymes
9 Enzymes in Food Applications
10 Enzymes in Meat and Meat Products, Applications
11 Milk and Milk Products, Applications, Enzymes
12 Enzymes in Fruit and Vegetable Processing Technology Applications
13 Enzymes in the Cereals and Milling Applications
14 Enzymatic Analysis
Materials
Materials are not specified.
Resources
ResourcesResources Language
Saldamlı, İ. (Ed), 2014. Gıda Kimyası. Hacettepe Üniversitesi yayınları, Ankara.Türkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam20Midterm Exam
Homework20Homework
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes