1	Course Title:	ENZYMES IN FOOD INDUSTRY
2	Course Code:	GMB5031
3	Type of Course:	Optional
4	Level of Course:	Second Cycle
5	Year of Study:	1
6	Semester:	1
7	ECTS Credits Allocated:	6
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	2
11	Prerequisites:
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. OZAN GÜRBÜZ
16	Course Lecturers:
17	Contactinformation of the Course Coordinator:	Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/Bursa Tel: 0224 2941500 Fax: 0224 2941402 e-posta: ozang@uludag.edu.tr
18	Website:
19	Objective of the Course:	Informing about enzyme structure, types, systematics and usage of enzymes in food industry
20	Contribution of the Course to Professional Development	The course provides students with knowledge about enzymes used in the food industry.

21

Learning Outcomes:

1 The students will be able to learn enzyme chemistry; 2 The students will be able to learn systematics, denomination and classification of enzymes; 3 The students will be able to learn enzyme kinetics; 4 The students will be able to learn factors effecting enzyme velocity; 5 The students will be able to learn commercial enzyme production and isolation of enzymes; 6 The students will be able to learn purification of enzymes; 7 The students will be able to learn enzyme usage in starch and candy industry, bakery, beverage technology, milk and dairy industry, oil industry; 8 Learning about enzyme usage and applications in beverage industry; 9 Learning about the use of enzymes in the dairy industry and the role of enzymes in determining milk quality; 10 Learning about the use of enzymes in the oil industry and the role of enzymes in obtaining oil from oilseeds.;

22	Course Content:

Week	Theoretical	Practical
1	Explanation of objective and content of the lecture
2	Enzyme chemistry
3	Systematics, denomination and classification of enzymes
4	Enzyme kinetics
5	Factors effecting enzyme velocity
6	Commercial enzyme production and isolation of enzymes
7	Purification of enzymes
8	Enzyme usage in starch and candy industry
9	Enzyme usage in bakery
10	Enzyme usage in beverage technology
11	Enzyme usage in milk and dairy industry
12	Enzyme usage in oil industry
13	Enzyme applications in food industry
14	Microbial enzyme production

23	Textbooks, References and/or Other Materials:	• Powerpoint presentation • Belitz,H.D, Grosch, W. Food Chemistry, 1999, Springer, Inc. • Gıda Kimyası: İ. Saldamlı (ed.) Hacettepe Ü. • Gıda Kimyası: M. Demirci, Namık Kemal Ü. • Enzim Bilimi: T. Palmer, İstanbul Ü. • Enzimoloji Ders Notları: A. Özata, Anadolu Ü. • Enzim Teknolojisinde Temel Konular ve Uygulamalar: MAM, Tübitak • Enzymes in Food Processing: G.A. Tucker, L.F.J. Woods
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	0	0
Quiz	0	0
Homeworks, Performances	1	50
Final Exam	1	50
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		50
Contribution of Final Exam to Success Grade		50
Total		100
Measurement and Evaluation Techniques Used in the Course	For evaluation; a homework is given and the final exam is done.
Information

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ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	2	28
Practicals/Labs	14	2	28
Self Study and Preparation	14	1	14
Homeworks, Performances	1	50	50
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	0	0	0
Others	0	0	0
Final Exams	1	55	55
Total WorkLoad			175
Total workload/ 30 hr			5,83
ECTS Credit of the Course			6

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 LO1 3 5 4 5 4 4 5 4 5 5 LO2 4 4 3 3 3 4 4 3 5 3 LO3 4 5 2 4 3 3 5 4 5 2 LO4 5 3 2 3 3 5 5 5 3 2 LO5 4 4 5 4 5 4 4 4 3 4 LO6 5 3 3 3 4 5 3 3 3 3 LO7 4 2 4 3 5 2 2 5 4 5 LO8 4 4 3 5 4 3 4 4 3 3 LO9 5 3 4 4 5 5 2 3 5 5 LO10 3 5 4 4 3 3 2 5 3 5

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High