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GID 419E
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Course Information
Course Name
Turkish
Gıda Üretiminde Enzimler
English
Enzymes in Food Production
Course Code
GID 419E
Credit
Lecture
(hour/week)
Recitation
(hour/week)
Laboratory
(hour/week)
Semester
-
3
3
-
-
Course Language
English
Course Coordinator
Derya Kahveci Karıncaoğlu
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 Description
Classification of enzymes. Kinetics and inhibition mechanisms of enzymatic reactions. Factors affecting enzymatic activity. Enzymatic modification of proteins, carbohydrates, lipids. Use of enzymes in some food products (cereal-based products, dairy products, fruit and vegetable products, meat products). Production and immobilization of enzymes. Industrial applications. Regulatory issues. Consumers’ attitude towards enzymatically modified foods.
Course Outcomes
By successful completion of this course, students will be able to
1. define enzyme classes.
2. explain enzymatic modification of basic food components in detail.
3. select possible enzymatic applications for defined food products.
4. discuss the effect of reaction conditions on enzymatic reaction.
5. compare enzymatic and conventional processes, discuss the effects of both methods on foods.
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