Enzymes in Food Production

Course Code:

FDE 347

Course Type:

Area Elective

Credits:

3

Theoric:

3

Practice:

0

Laboratory Hour:

0

ECTS:

5

Course Objectives:

To introduce enzymes and enzymatic reactions. To explain enzymatic processes used in food industry. To introduce enzymatic food processing methods as an alternative to conventional ones.

Course Content:

Classificaiton of enzymes. Mechanism. Of enzymatic reactions. Factors affecting enzymatic activity. Enzymatic modification of proteins, carbohydrates and lipids. Use of enzymes in several foods. Production and immobilization of enzymes. Consumers’ attitudes towards enzymatically modified foods.

Course Methodology:

1: Lecture, 2: Question-Answer, 3: Lab, 4: Case-study

Course Evaluation Methods:

A: Testing, B: Experiment, C: Homework, D: Project

Vertical Tabs

Ders Tanimlari

Course Learning Outcomes

Course Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
Ability to define enzyme classes.	1	1,2	A
Detailed explanation of enzymatic modification of basic food components.	8	1,2	A
Selection of possible enzymatic applications for defined food products.	3	1,2,4	A
Discussion of the effect of reaction conditions on enzymatic reaction.	3	1,2,4	A
Comparison of enzymatic and conventional processes, discussion of the effects of both methods on foods.	10	1,2,4	A

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Classification of enzymes.	Lecture notes
2	Mechanisms of enzymatic reactions. Factors affecting enzymatic activity.	Lecture notes
3	Enzymatic modification of proteins.	Lecture notes
4	Enzymatic modification of carbohydrates.	Lecture notes
5	Enzymatic modification of lipids.	Lecture notes
6	Midterm I	Lecture notes
7	Use of enzymes in cereal-based products.	Lecture notes
8	Use of enzymes in dairy products.	Lecture notes
9	Use of enzymes in fruit and vegetable products.	Lecture notes
10	Use of enzymes in meat products.	Lecture notes
11	Midterm II	Lecture notes
12	Use of enzymes in alcoholic beverages.	Lecture notes
13	Production and immobilization of enzymes. Industrial applications.	Lecture notes
14	Consumers’ attitude towards enzymatically modified foods. Regulatory issues.	Lecture notes

Recommended Sources

RECOMMENDED SOURCES
Textbook	Lecture notes by the instructor.
Additional Resources

Material Sharing

MATERIAL SHARING
Documents
Assignments
Exams

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Midterm	2	77
Quiz	5	23
Total		100
Contribution of final examination to overall grade		65
Contribution of in-term studies to overall grade		35
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM
No	Program Learning Outcomes	Contribution
No	Program Learning Outcomes	1	2	3	4	5
1	Theoretical knowledge about physical, chemical and biological properties of foods from animal and plant origins.			X
2	Theoretical knowledge about fundamental nutritional elements of foods from animal and plant origins and their relationship with consumers.
3	Theoretical knowledge about food processes and food technologies.			X
4	Theoretical knowledge about thermodynamics, heat and mass transfer and fluid mechanics in food processes.
5	Theoretical knowledge about obtaining and maintenance of food quality and food safety.
6	Theoretical knowledge about national and international food regulations and laws.
7	Theoretical knowledge about the role of microorganisms in food processing and preservation and in good hygiene practices.
8	Theoretical knowledge about applications of biotechnology in the food industry.					X
9	Theoretical knowledge about application of physical, chemical, biological, sensory and statistical analyses in foods and food processes.
10	Application of mathematics, science and fundamental engineering knowledge to identify, define and solve food engineering problems.		X
11	Analysis of foods and evaluation of data.
12	Application of microbiological analyses on foods and taking necessary precautions for food preservation based on the data.
13	Usage of knowledge on statistical and software in food process management.
14	Determination of critical control points on process flow chart, identification and application of necessary corrective actions.
15	Transfer of theoretical knowledge about food production processes and food quality and safety to application.
16	Design and application of experiments in food processes, evaluation and discussion of data.
17	Evaluation of local and global effects of scientific and technological progress and engineering applications on health and environment.
18	Usage of information technologies to solve food engineering problems and to design processes.
19	Design of a complex system, process, equipment or product within specified requirements and boundaries, application of modern design techniques for the purpose.
20	Execution of planning, development and application steps of design together with food safety rules.
21	Consideration of consumer types and properties while designing products.
22	Efficient contribution to team work and inter disciplinary collaborations.
23	Studying individually and taking initiatives when necessary.
24	Appreciation of the need for lifelong learning, and for follow up on and application of developments in science and technology.
25	Expressing one’s self both orally and in writing in Turkish and English, using these languages effectively in professional communication.
26	Awareness of legal aspects of engineering practices.
27	Awareness of professional ethics and responsibilities.
28	Awareness of responsibilities and duties in project development, application and management for food manufacture.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course hours (Including exams)	14	3	42
Study hours out of class	14	2	28
Quiz	5	1	5
Midterm – Individual study Exam	2	15	30
Midterm – Individual study Exam	2	2	2
Final – Individual study Exam	1	25	25
Final – Individual study Exam	1	2	2
Total Work Load			134
Total Work Load / 30 (h)			4.5
ECTS Credit of the Course			5

Search form

Enzymes in Food Production

Vertical Tabs

Ders Tanimlari