Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
180300906103ENZYM AND TECHNOLOGYCompulsory363
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
1To gain knowledge about the classification, structure and functions of enzymes
2Understand and interpret the factors affecting enzyme activity.
3Understand the importance of enzyme inhibition in biological systems and foods
4Understand the basic principles and purification methods of enzyme purification
5Learn 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
WeekTheoreticalPracticeLaboratory
1classification of enzymesxx
2Enzyme-substrate relationships, structure of the active site, patternsxx
3Structure, functions and functions of enzymesxx
4Factors affecting the activity of enzymesxx
5Methods of determination of enzyme activityxx
6Importance and calculation of Enzyme Kinetics, Km and Vmax valuesxx
7Enzyme inhibitionxx
8Importance of enzyme inhibition in foods and biological systemsxx
9Importance of enzymes in the industryxx
10enzyme sourcesxx
11carbohydrase and their use in the food industryxx
12proteases and their use in the food industryxx
13lipases and their use in the food industryxx
14general repetitionxx
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 ActivitiesQuantityWeight
Midterm Examination3100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination2100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
yok
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Brain Storming5210
Self Study11010
Individual Study for Mid term Examination13030
Individual Study for Final Examination13030
Homework11010
TOTAL WORKLOAD (hours)92
Contribution of Learning Outcomes to Programme Outcomes
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7
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9
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10
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PO
14
PO
15
LO1233434444233444
LO2344444444444444
LO3444444444444444
LO4444444444445344
LO5444444444445454
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
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