Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING (DOCTORATE DEGREE) | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | KEMAL ŞEN (kemalsen@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| To be able to find solutions for different industrial problems by teaching enzyme structure, immobilization, kinetics and industrial applications of enzymes. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Students will learn basic principles of enzymes and enzyme kinetics. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-3 Integrates knowledge from different disciplines PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-13 Plays an active role in the solution of the problems of food industry PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-2 | Students will learn basic principles of enzyme production and large-scale usage of enzymes. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-3 Integrates knowledge from different disciplines PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-13 Plays an active role in the solution of the problems of food industry PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-3 | Students will learn about the application area of enzymes. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-3 Integrates knowledge from different disciplines PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-13 Plays an active role in the solution of the problems of food industry PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-4 | Students will learn about recent advances in enzyme technology. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-3 Integrates knowledge from different disciplines PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-13 Plays an active role in the solution of the problems of food industry PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Introduction to enzymes, Protein structure, Biosynthesis of proteins, Properties of proteins, Enzyme activity, Basics of enzyme kinetics, Enzyme extraction and isolation, Enzyme purification, Enzyme Immobilisation, Large-scale applications of enzymes, Applications of immobilised enzymes, Biosensors and enzymes in medical applications, recent advances in enzyme technology. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction to Enzymes | Lecturing, Question and Answer |
| 2 | Protein Structure | Lecturing, Question and Answer |
| 3 | Biosynthesis and Properties of Proteins | Lecturing, Question and Answer |
| 4 | Biosynthesis and Properties of Proteins | Lecturing, Question and Answer |
| 5 | Enzyme Activity | Lecturing, Question and Answer |
| 6 | Basics of Enzyme Kinetics | Lecturing, Question and Answer |
| 7 | Preparation and Usage of Enzymes | Lecturing, Question and Answer |
| 8 | mid-term exam | |
| 9 | Large-scale Use of Enzymes in Solution | Lecturing, Question and Answer |
| 10 | Use of Immobilised Enzymes | Lecturing, Question and Answer |
| 11 | Biosensors, Utilization of Enzymes in Analyzes | Lecturing, Question and Answer |
| 12 | Recent Advancements in Enzyme Technology | Lecturing, Question and Answer |
| 13 | Presentations | Lecturing, Discussion |
| 14 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | T. Palmer, P.L. Bonner, 2007. Enzymes: Biochemistry, Biotechnology, Clinical Chemistry. Elsevier Science, 416p. | |
| 2 | M.F. Chaplin and C. Bucke, 1990. Enzyme technology. Cambridge [England] ; New York : Cambridge University Press, | |
| Required Course instruments and materials | ||
| T. Palmer, P.L. Bonner, “Enzymes:Biochemistry, Biotechnology, Clinical Chemistry M.F. Chaplin, C. Bucke, “Enzyme Technology” | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 5 | 8 | 40 |
| e) Term paper/Project | 4 | 13 | 52 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 5 | 15 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 4 | 7 | 28 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||