This course aims to enable those who have master's degree in dairy technology with a thesis to master the basic enzyme technology concepts, to understand the enzyme-food relationship, to provide information about the action mechanisms of enzymes that are used in the dairy industry with commercial and commercialization potential, and to enable them to learn about food production modifications based on enzyme applications.

Within the scope of this course, besides giving general information about enzymes (specificity, classification, naming, etc.), the purposes of using enzymes in the dairy industry (quality, cost, modification, etc.), the enzymes used (proteases, lipases, etc.), the properties of these enzymes, their usage stages. and usage patterns, issues to be considered in their choices and uses