Graduate Education Institute · Food Nutrition · Master
Course Objective
Aim of this course is to give information about isolation, purification and application areas of enzymes beside basic knowledge relating enzymes
Course Content
Basic consepts about enzymes, chemical structures of enzymes, enzyme-substrat relations, enzyme kinetics, classification etc.
Required Resources
Saldamlı, İ. (1998). Enzimler, Gıda Kimyası içinde. Ankara: Hacettepe Üniversitesi Yayınları.
Whitehurst, R. J. (2003). Enzymes in Food Technology. Sheffield Academic Press & CRC Press.
Rastall, R. (2007). Novel Enzyme Technology for Food Applications. Woodhead Publishing Limited, England.
Recommended Resources
Saldamlı, İ. (1998). Enzimler, Gıda Kimyası içinde. Ankara: Hacettepe Üniversitesi Yayınları.
Whitehurst, R. J. (2003). Enzymes in Food Technology. Sheffield Academic Press & CRC Press.
Rastall, R. (2007). Novel Enzyme Technology for Food Applications. Woodhead Publishing Limited, England.
Course Learning Outcomes
- Acid in the food industry, the importance of chelates and stabilizer.
- Vitamins and amino acids used in the food industry.
- Health problems sourced from additives.
- Starch, Emulsifier, Polyol, flavor agents, flavor enhancers and sweeteners, and its importance for food industry use.
- Why Food additives are used?
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 3 | 48 |
| Out of Class Study Period | 16 | 6 | 96 |
| Midterm | 1 | 6 | 6 |
| Quiz | 0 | 0 | 0 |
| Assignment | 3 | 10 | 30 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 7 | 7 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Introduction to enzyme applications in foods | Reading |
| 2 | Protein Chemistry I | Reading |
| 3 | Protein Chemistry II | Reading |
| 4 | Protein Chemistry III | Reading |
| 5 | Physicochemical properties of enzymes | Reading |
| 6 | Enzyme kinetics | Reading |
| 7 | Enzyme immobilization | Reading |
| 8 | Mid-term exam | - |
| 9 | Enzyme production and reactors | Reading |
| 10 | Isolation of enzymes | Reading |
| 11 | Enzyme purification and genetically modified enzymes | Reading |
| 12 | Food applications I | Reading |
| 13 | Food applications II | Reading |
| 14 | Food applications III | Reading |
| 15 | Homework presentations- General evaluation | Presentation preparation |