| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | ZGMS3212016959 | ENZYME AND STARTER TECHNOLOGY IN FOOD INDUSTRY | Elective | 3 | 5 | 4 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| Aim of this course is to give information about applications of starter culture and enzymes in industry and biotechnology, utilization of starter culture in food processing industries, nature of enzymes and their action in foods. |
| Name of Lecturer(s) |
| Yrd.Doç.Dr.Bekir Gökçen MAZI |
| Learning Outcomes |
| 1 | Learn applications of starter culture and enzymes in industry and biotechnology | | 2 | Gain knowledge about utilization of starter culture in food processing industries | | 3 | Learn the nature of enzymes and their action in foods | | 4 | Learn time management and how to share work in teams |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Utilization of microorganisms in food industry, Microbial food, Production of single cell protein, The nature of enzymes and their action in foods, Enzymes in food technology (bread, brewing, wine, meat products, dairy products, fruit and vegetable juice extraction, starch modification), Enzyme production, Starter cultures and their action in food, Starter cultures in food technology (meat products, other fermented foods), Starter culture production, Microbial production of other food additives. |
| Weekly Detailed Course Contents |
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| 1 | Utilization of microorganisms in food industry | | | | 2 | Microbial food, Production of single cell protein | | | | 3 | The nature of enzymes and their action in foods | | | | 4 | Enzymes in food technology (bread, brewing, wine) | | | | 5 | Enzymes in food technology (meat products, dairy products) | | | | 6 | Enzymes in food technology (fruit and vegetable juice extraction, starch modification) | | | | 7 | Enzyme production | | | | 8 | Mid-term exam | | | | 9 | Starter cultures and their action in foods | | | | 10 | Starter cultures in food technology (dairy products) | | | | 11 | Starter cultures in food technology (meat products) | | | | 12 | Starter cultures in food technology (other fermented foods) | | | | 13 | Starter culture production | | | | 14 | Microbial production of other food additives | | | | 15 | Microbial production of other food additives | | | | 16 | Final exam | | |
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| Recommended or Required Reading |
| 1. Hutkins R.W. 2006. Microbiology and Technology of Fermented Foods, Blackwell Publishing Ltd.
2. Nagodawithana T. and Reed G. 1993. Enzymes in Food Processing, Academıc Press, Inc.
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
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| Workload Calculation |
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| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Discussion | 7 | 1 | 7 |
| Question-Answer | 7 | 1 | 7 |
| Report Preparation | 1 | 3 | 3 |
| Report Presentation | 1 | 2 | 2 |
| Self Study | 14 | 1 | 14 |
| Individual Study for Mid term Examination | 1 | 6 | 6 |
| Individual Study for Final Examination | 1 | 6 | 6 |
| Reading | 7 | 2 | 14 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 5 | 5 | 5 | 1 | 4 | 4 | 2 | 3 | 3 | 3 | 2 | 2 | 3 | 1 | | LO2 | 5 | 5 | 5 | 5 | | 3 | 3 | 2 | 3 | 3 | 3 | 2 | 2 | 3 | | | LO3 | 5 | 5 | 5 | 5 | | 3 | 3 | 2 | 3 | 3 | 3 | 2 | 2 | 3 | | | LO4 | 5 | 5 | 5 | 5 | | 3 | 3 | 2 | 3 | 3 | 3 | 2 | 2 | 3 | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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