PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 319	ENZYME TECHNOLOGY	3 + 0	5th Semester	3

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	To have knowledge of Enzyme structure, systematics, and the use of enzymes in food industry.
Course Content	Historical development of enzymes, the importance of enzymes, application areas, resulting in food spoilage enzymes, and their nomenclature of enzymes important in the food industry, commercial enzyme production and purification of enzymes, important features and functions of enzymes used in food technology.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	To have knowledge about the chemistry of enzyme
2	To have knowledge about Enzymes systematics, nomenclature and classification
3	To determine the factors that influence the speed of enzyme kinetics and enzyme
4	To learn isolation of enzymes and enzyme production
5	To learn Enzyme purification and the intended use of enzymes in food industry
6	To learn Industrial applications of enzymes

COURSE'S CONTRIBUTION TO PROGRAM

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	2	4	8
Assignments	1	5	5
Mid-terms	1	8	8
Final examination	1	10	10
Presentation / Seminar Preparation	1	5	5
Total Work Load ECTS Credit of the Course			78 3

COURSE DETAILS

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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student