| Course Name | Protein Chemistry |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| GBE 305 | Fall/Spring | 2 | 2 | 3 | 6 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Elective | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | ||||||
| Course Objectives | This course’s aim is to explain structure and basic biochemistry of proteins, biophysical methods to investigate proteins. Enzyme mechanism of action, how drugs inactivate enzymes will be covered. Other subjects include protein folding diseases, antibodies structure and their mechanism of action. |
| Learning Outcomes | The students who succeeded in this course;
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| Course Description | This course provides an overview of the structure and functions of proteins, enzyme mechanics, protein-drug interactions and diseases related to defects in proteins. |
| Related Sustainable Development Goals | |
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| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction | Fundamentals of Protein Structure and Function Chapter 1, Biochemistry 7th ed. Chapter 1 |
| 2 | Chemical concepts that explain the properties of biomolecules | Fundamentals of Protein Structure and Function Chapter 1, Biochemistry 7th ed. Chapter 1 and 8 |
| 3 | Chemical properties of amino acids | Biochemistry 7th ed. Chapter 2 |
| 4 | Protein diversity | Structure and Mechanism in Protein Science 1st ed. Chapter 1 and 2 |
| 5 | Protein composition and structure | Fundamentals of Protein Structure and Function, Springer; 2nd ed. Chapter 2 |
| 6 | Protein folding and stability | Fundamentals of Protein Structure and Function, Springer; 2nd ed. Chapter 2 |
| 7 | Proteins in the lab | Fundamentals of Protein Structure and Function, Springer; 2nd ed. Chapter 3 |
| 8 | Midterm Exam | |
| 9 | Biocatalysts - Enzymes | Biochemistry 7th ed. Chapter 8, Fundamentals of Protein Structure and Function, Springer; 2nd ed. Chapter 4 |
| 10 | Enzyme kinetics and mechanisms of action | Fundamentals of Protein Structure and Function, Springer; 2nd ed. Chapter 5 |
| 11 | Enzyme inhibition and inactivation | Biochemistry 7th ed. Chapter 8, Fundamentals of Protein Structure and Function, Springer; 2nd ed. Chapter 6 |
| 12 | Protein folding diseases | Fundamentals of Protein Structure and Function, Springer; 2nd ed. Chapter 10 |
| 13 | Antibody structures and working principles | Fundamentals of Protein Structure and Function, Springer; 2nd ed. Chapter 11 |
| 14 | Student Seminars | |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks | Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr., Lubert Stryer - Biochemistry 7th ed. New York : W.H. Freeman & Company, a Macmillan Education Imprint, [2015] ISBN: 9781464126109 (hbk) 1464126100 (hbk) Engelbert Buxbaum, Fundamentals of Protein Structure and Function 2nd ed. Springer [2015] ISBN: 978-3-319-19920-7 |
| Suggested Readings/Materials | Structure and Mechanism in Protein Science by Alan Fersht W. H. Freeman; 1st edition ISBN-10: 0716732688 ISBN-13: 978-0716732686. Introduction to Protein Structure, by Branden and Tooze Garland Science; 2 edition ISBN-10: 9780815323051 ISBN-13: 978-0815323051. Fundamentals of Biochemistry: Life at the Molecular Level by Voet, Voet and Pratt John Wiley & Sons Inc 5th Edition ISBN10 1118918401 ISBN13 9781118918401 |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | 1 | 10 |
| Portfolio | ||
| Homework / Assignments | 1 | 10 |
| Presentation / Jury | 1 | 15 |
| Project | 1 | 10 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 25 |
| Final Exam | 1 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | 5 | 70 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 30 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 2 | 32 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 2 | |
| Study Hours Out of Class | 10 | 1 | 10 |
| Field Work | |||
| Quizzes / Studio Critiques | 1 | 1 | |
| Portfolio | |||
| Homework / Assignments | 1 | 5 | |
| Presentation / Jury | 1 | 12 | |
| Project | 1 | 10 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 15 | |
| Final Exams | 1 | 30 | |
| Total | 147 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | |||||
| 2 | Being able to identify and solve problem areas related to Food Engineering, | |||||
| 3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | |||||
| 4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, | |||||
| 5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, | |||||
| 6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, | |||||
| 7 | Having professional and ethical awareness, | |||||
| 8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | |||||
| 9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, | |||||
| 10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), | |||||
| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) | |||||
| 12 | Being able to speak a second foreign language at intermediate level. | |||||
| 13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
