Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
ENZYME TECHNOLOGY 800900715230 3 + 0 3.0 8.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors Simel BAĞDER ELMACI
Assistants
Goals To give general information about structures and functions of enzymes, working mechanisms, measurement of activities and production in different sources.
Course Content Composition and function of enzymes, general catalitic mechanisims of enzymes and enzyme kinetics. Enzyme activity units and activity mesurement, enzyme clasification and typical reactions, enzyme sources and principles of the selection of enzyme sources, principles of the production of microbial enzymes, enzyme extraction, ısolation and formulation from different sources, enzyme application and immobilisation
Learning Outcomes 1) Students will have information about the general properties of enzymes
2) Students will recognize the enzymes used in industry and food industry.
3) Students will have information about the naming and the system of enzymes.
4) Students will know the methods of production and purification of enzymes.

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Description and history Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
2. Week General properties of enzymes Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Homework
3. Week Chemical structure of enzymes Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
4. Week Action Mechanisms of of enzymes Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
5. Week Factors Affecting Enzyme Reaction Rate Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
6. Week Nomenclature and Classification of Enzymes Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
7. Week Enzyme Kinetics Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
8. Week Methods of Enzyme Activity Measurement Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
9. Week Enzyme Immobilization Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
10. Week Industrial Enzymes and Applications in Industry Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
11. Week Enzyme Production Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
12. Week Enzyme Isolation Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
13. Week Enzyme purification Lecture; Question Answer; Discussion
Colloquium
Brain Based Learning 		Homework Presentation (Including Preparation Time)
14. Week Enzym Application in Food Endustry Lecture; Question Answer
Brainstorming; Colloquium
Brain Based Learning 		Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)

Sources Used in This Course
Recommended Sources
Anonim. 2015. Enzim Biyoteknolojisi. Web sitesi:content.lms.sabis.sakarya.edu.tr, Erişim tarihi:19.11.2017
Fadıloğlu, S., Erkmen, O. 2004. Gıda Sanayiinde Enzimlerin Önemi. Gıda, 29(5), 393-400
Katoh,S. and Yoshida,F. 2011.Biochemical Engineering. A Textbook for engineers, chemists and biologists. Wilwy-VCH. Verlag GmbH and Co. KGaA.266 p.
Najafpour G. D., 2007. Biochemical Engineering and Biotechnology. Elsevier, Amsterdam, 421 p.
Saldamlı İ., Gıda Kimyası, 2014. Hacettepe Üniversitesi Yayınları, Ankara.
Tunail, N., 2009. Mikrobiyoloji, Pelin Ofset, Ankara, 258-262 s,
Wang, D. I. C., Cooney, C. L., Demain, A. L., Dunnill.P., Humphrey, A. E., Lılly, M. D., 1979. Fermentation and Enzyme Technology. John Willey and Sons, Toronto, 374 s.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3DK4
PY154444
PY250000
PY350000
PY450000

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 3
Work Hour outside Classroom (Preparation, strengthening) 10 2
Homework 4 4
Presentation (Including Preparation Time) 1 10
Activity (Web Search, Library Work, Trip, Observation, Interview etc.) 2 8
Practice (Teaching Practice, Music/Musical Instrument Practice , Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice) 8 3
Internship 1 8
Midterm Exam 2 6
Time to prepare for Midterm Exam 2 3
Final Exam 1 10
Time to prepare for Final Exam 1 6
1 5
1 5
2 5
1 10
1 10
Dönem İçi Notu (DİN) 1 5
Dönem Sonu Sınavı (DSS) 1 10
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload