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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