Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
180300906103	ENZYM AND TECHNOLOGY	Compulsory	3	6	3

Level of Course Unit

First Cycle

Objectives of the Course

Investigation of the structure, functions and kinetic properties of enzymes, Classification of enzymes, purification and understanding of the effects of various parameters on enzyme activity. Understanding of some enzyme groups used in the food industry.

Name of Lecturer(s)

Dr.Öğr.Üyesi Elif Duygu KAYA

Learning Outcomes

1	To gain knowledge about the classification, structure and functions of enzymes
2	Understand and interpret the factors affecting enzyme activity.
3	Understand the importance of enzyme inhibition in biological systems and foods
4	Understand the basic principles and purification methods of enzyme purification
5	Learn and comment on the purposes of using enzymes in industry

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

none

Recommended Optional Programme Components

yok

Course Contents

Classification of enzymes Enzyme-substrate relationships, Determination of enzyme activity Factors Affecting Enzyme Activity Enzyme Kinetics Enzyme inhibition Importance of enzymes in the food industry Industrial uses of carbohydrates, hydrolases, protoeases and lipases

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	classification of enzymes	x	x
2	Enzyme-substrate relationships, structure of the active site, patterns	x	x
3	Structure, functions and functions of enzymes	x	x
4	Factors affecting the activity of enzymes	x	x
5	Methods of determination of enzyme activity	x	x
6	Importance and calculation of Enzyme Kinetics, Km and Vmax values	x	x
7	Enzyme inhibition	x	x
8	Importance of enzyme inhibition in foods and biological systems	x	x
9	Importance of enzymes in the industry	x	x
10	enzyme sources	x	x
11	carbohydrase and their use in the food industry	x	x
12	proteases and their use in the food industry	x	x
13	lipases and their use in the food industry	x	x
14	general repetition	x	x

Recommended or Required Reading

WANG, D., LIN, H.,J KAN, İ., LIU, W., ZENG, X., SHENGRONG SHEN (Edited) .FOOD CHEMISTRY. 2012 Keha and Küfrevioğlu, Biochemsitry, Aktif Press 2010. Nelson and Cox. Lehninger the principle of the biochemistry, Palme Press, 2005.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	3	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	2	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Language of Instruction

Turkish

Work Placement(s)

yok

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	1	1
Brain Storming	5	2	10
Self Study	1	10	10
Individual Study for Mid term Examination	1	30	30
Individual Study for Final Examination	1	30	30
Homework	1	10	10
TOTAL WORKLOAD (hours)			92

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15
LO1	2	3	3	4	3	4	4	4	4	2	3	3	4	4	4
LO2	3	4	4	4	4	4	4	4	4	4	4	4	4	4	4
LO3	4	4	4	4	4	4	4	4	4	4	4	4	4	4	4
LO4	4	4	4	4	4	4	4	4	4	4	4	5	3	4	4
LO5	4	4	4	4	4	4	4	4	4	4	4	5	4	5	4

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High