PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 501	ENZYME APPLICATIONS IN FOOD INDUSTRY	3 + 0	1st Semester	7,5

COURSE DESCRIPTION

Course Level	Doctorate Degree
Course Type	Elective
Course Objective	To have knowledge about the use of enzymes in food industry
Course Content	Importance of enzymes, application areas, resulting in food spoilage enzymes, and their nomenclature of enzymes important in the food industry. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	To learn Industrial applications of enzymes

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12
LO 001	5	5	5	5	5	5	5	5
Sub Total	5	5	5	5	5	5	5	5
Contribution	5	5	5	5	5	5	5	5	0	0	0	0

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)	14	7	98
Mid-terms	1	25	25
Final examination	1	30	30
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMU 501	ENZYME APPLICATIONS IN FOOD INDUSTRY	3 + 0	1	Turkish	2021-2022 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
			MUH A0211	%

Goals		To have knowledge about the use of enzymes in food industry
Content		Importance of enzymes, application areas, resulting in food spoilage enzymes, and their nomenclature of enzymes important in the food industry. .

Topics

Weeks	Topics
1	Give information about the chemistry of enzyme
2	Enzymes systematics, nomenclature and classification of information about give
3	Gene technology and the production of industrial enzymes
4	Enzymes in bakery
5	Enzymes in use of soft drinks
6	Enzymes in Beer Industry
7	Enzymes in wine industry
8	Enzymes in use of vinegar industry
9	Enymes in use of milk industry
10	Enzymes in use of lipid industry
11	Enzymes in use of meat industry
12	Enzyme applications in pharmacology
13	Enzymes in use of sugar and starch tecnology
14	General evaluation

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

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

Prospective Student