Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
ENZYMES USED IN DAIRY INDUSTRY 801800735020 3 + 0 3.0 8.0

Prerequisites None

Language of Instruction English
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals Enzymes have effects such as increasing the quality of milk and dairy products, developing aroma, modifying their functional properties, preventing spoilage, extending shelf life, special production for those with lactose intolerance, and accelerating ripening in cheese production. In this context, enzymes such as protease, lipase, catalase, lactase and rennin are the leading ones. The course content, which will be given information about current topics such as immobilization and recombinant DNA technologies, is seen as an issue that graduate students need to learn.
Course Content In the frame of this course, overall information about enzymes (specificity, grouping, nomenculatura etc..), purposes of using dairy enzymes (quality enhancement, cost-cutting, product modifications etc..), commercial enzymes (proteases, lipases etc..), properties of dairy enzymes, critical points considered in choosing dairy enzymes are given.
Learning Outcomes 1) Be aware of basic concepts of dairy enzymology
2) Be aware of enzyme kinetics and be able to use enzyme kinetics in dairy processing applications 
3) Be aware of enzyme-based food modifications 
4) Be aware of development of novel dairy foods based on enzyme application
5) Be aware of improving health aspects of dairy foods using enzyme-based technologies

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Enzyme structure, activity and nomenclature Lecture; Question Answer; Problem Solving; Discussion
Brainstorming; Opinion Pool; Colloquium
Project Based Learning; Problem Based Learning 		Presentation (Including Preparation Time) Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
2. Week Classification and specificity of enzymes Lecture; Question Answer; Problem Solving; Discussion
Brainstorming; Opinion Pool; Colloquium
Project Based Learning; Problem Based Learning 		Presentation (Including Preparation Time) Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
3. Week Production of Enzymes: Immobilized enzymes Lecture; Question Answer; Problem Solving; Discussion
Brainstorming; Opinion Pool; Colloquium
Project Based Learning; Problem Based Learning 		Presentation (Including Preparation Time) Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
4. Week Production of Enzymes: Enzyme production with recombinant DNA technology Lecture; Question Answer; Problem Solving; Discussion
Brainstorming; Opinion Pool; Colloquium
Project Based Learning; Problem Based Learning 		Presentation (Including Preparation Time) Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
5. Week Enzymes used in dairy industry (protease, lipase, catalase, rennin, lactase ..) Lecture; Question Answer; Problem Solving; Discussion
Brainstorming; Opinion Pool; Colloquium
Project Based Learning; Problem Based Learning 		Presentation (Including Preparation Time) Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
6. Week Antioxidant and antimicrobial enzymes in milk Lecture; Question Answer; Problem Solving; Discussion
Brainstorming; Opinion Pool; Colloquium
Project Based Learning; Problem Based Learning 		Presentation (Including Preparation Time) Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
7. Week Midterm Exam

8. Week Microbial enzymes Lecture; Question Answer; Problem Solving; Discussion
Brainstorming; Opinion Pool; Colloquium
Project Based Learning; Problem Based Learning 		Presentation (Including Preparation Time) Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
9. Week Biochemical events caused by enzyme activities: 1-Proteolysis and amino acid catabolism Lecture; Question Answer; Problem Solving; Discussion
Brainstorming; Opinion Pool; Colloquium
Project Based Learning; Problem Based Learning 		Presentation (Including Preparation Time) Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
10. Week Biochemical events caused by enzyme activities: 2-Lipolysis and fatty acid catabolism Lecture; Question Answer; Problem Solving; Discussion
Brainstorming; Opinion Pool; Colloquium
Project Based Learning; Problem Based Learning 		Presentation (Including Preparation Time) Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
11. Week Biochemical events caused by enzyme activities: 3-Glycolysis Lecture; Question Answer; Problem Solving; Discussion
Brainstorming; Opinion Pool; Colloquium
Project Based Learning; Problem Based Learning 		Presentation (Including Preparation Time) Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
12. Week Use of enzymes in dairy products Lecture; Question Answer; Problem Solving; Discussion
Brainstorming; Opinion Pool; Colloquium
Project Based Learning; Problem Based Learning 		Presentation (Including Preparation Time) Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
13. Week Cheese ripening Lecture; Question Answer; Problem Solving; Discussion
Brainstorming; Opinion Pool; Colloquium
Project Based Learning; Problem Based Learning 		Presentation (Including Preparation Time) Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
14. Week Dairy products produced by using enzyme: Enzyme modified dairy products, lactose-free milk, functional products Lecture; Question Answer; Problem Solving; Discussion
Brainstorming; Opinion Pool; Colloquium
Project Based Learning; Problem Based Learning 		Presentation (Including Preparation Time) Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)

Sources Used in This Course
Recommended Sources
Enzymes in Food Biotechnology.  Mohammed Kuddus (ed.), 2018, Academic Press, USA. ISBN: 9780128132807.
Food Chemistry, Fennema, O.R. (ed.), Dekker Publishing, New York, 991 sayfa
Food Enzymology. P.F.Fox, Elsevier Applied Science, 636 sayfa. Handbook of Food Enzymology, Whitaker, R., Marcel Dekker, 1108 sayfa
Microbial Cultures and Enzymes in Dairy Technology. Sebnem Ozturkoglu Budak and H. Ceren Akal (eds.), 2018, IGI GLOBAL, USA, ISBN: 9781522553632.
Microbial Enzyme Technology in Food Applications. Ramesh C. Ray, Cristina M. Rosell (eds), 2017, CRC Press, USA. ISBN 9781498749831.

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 3
Homework 10 5
Presentation (Including Preparation Time) 4 4
Report (Including Preparation and presentation Time) 10 5
Practice (Teaching Practice, Music/Musical Instrument Practice , Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice) 3 2
Midterm Exam 1 2
Time to prepare for Midterm Exam 1 10
Final Exam 1 2
Time to prepare for Final Exam 1 10
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
  • ECTS credits and course workload