Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
DAIRY ENZYMALOGY AND ENZYME KYNETICS 801800805250 3 + 0 3.0 10.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery Course will be run via lecturing, assay preparation and presentation, and seminar presentation by students.
Course Coordinator
Instructors Hamdi Barbaros ÖZER
Assistants
Goals This course aims to provide PhD students with basic knowledge of dairy enzymology and enzyme kinetics and help them to be qualified graduates on enzymology. It is also aimed that the PhD students will be able to develop novel dairy foods thrtough modifications of techno-functional properties of enzymes including enzyme kinetics.
Course Content In the frame of this course, the metabolic activities of indigeneous and microbial milk enzymes that are used both in the production of dairy products and quality control processes of the end products are described and factors affecting enzytme kinetics are discussed. Steady-state enzyme kinetics, enzyme inhibition kinetics, immobilized enzyme kinetics, immobilized substrate kinetics, Recombinant DNA technology and genetic engineering in enzyme technology, Michaelis-Menten kinetics, Linewear-Burk plots are the basic subjects of this course.
Learning Outcomes 1) Students are expected to understand the enzymological aspects of food quality control that affects the color, flavor, and texture of fresh and processed foods.
2) Ability to extract, isolate , and characterize enzymes that act on major food macromolecules is a major learning outcome of the course.
3) Gaining ability to establish enzyme-substrate relationship in product development studies

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Introduction to enzyme kinetics Lecture
Colloquium
 Presentation (Including Preparation Time)
2. Week Metabolic activities of indigenous and microbial-origin dairy enzymes Lecture
Colloquium
 Presentation (Including Preparation Time)
3. Week Factors affecting enzyme kinetics-1 Lecture
Colloquium
 Presentation (Including Preparation Time)
4. Week Factors affecting enzyme kinetics-2 Lecture
Colloquium
 Homework
5. Week Steady state enzyme kinetics Lecture
Colloquium
 Homework
6. Week Enzyme inhibition kinetics Lecture
Colloquium
 Presentation (Including Preparation Time)
7. Week Immobilized enzyme kinetics Lecture
Colloquium
 Presentation (Including Preparation Time)
8. Week Immobilized substrate kinetics Lecture
Colloquium
 Presentation (Including Preparation Time)
9. Week Midterm exam Lecture
Colloquium
 Presentation (Including Preparation Time)
10. Week Recombinant DNA technology and genetic engineering applications on enzymes-1 Lecture
Colloquium
 Presentation (Including Preparation Time)
11. Week Recombinant DNA technology and genetic engineering applications on enzymes Lecture
Colloquium
 Presentation (Including Preparation Time)
12. Week Linewear-Burk plots Lecture
Colloquium
 Presentation (Including Preparation Time)
13. Week Michaelis-Menten constant Lecture
Colloquium
 Presentation (Including Preparation Time)
14. Week Overall evaluation Lecture
Colloquium
 Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Handbook of Food Enzymology , eds J.R. Whitaker, A.G.J. Voragen, D.S.W. Wong. CRC Press (2002) ; General texts on enzymology

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY1450205
PY23550
PY3425150
PY45110
PY5420300
PY65505050
PY75503030
PY84253025
PY93151515
PY104252525
PY113252525
PY124252525
PY134252525
PY145353530

*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) 14 4
Homework 14 3
Presentation (Including Preparation Time) 14 4
Activity (Web Search, Library Work, Trip, Observation, Interview etc.) 14 4
Practice (Teaching Practice, Music/Musical Instrument Practice , Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice) 6 2
Midterm Exam 1 1
Time to prepare for Midterm Exam 6 2
Final Exam 1 2
Time to prepare for Final Exam 6 3
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
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Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload