| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GT209B2 | Food Biotechnology | Compulsory | 2 | 3 | 3 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| Understanding the importance and feasibility of biotechnology in food technology, the application areas of biotechnology, and the basic structure of enzymes. |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Kübra ÇİNAR TOPÇU |
| Learning Outcomes |
| 1 | Have the ability of the microorganism-product relationship the description. | | 2 | To be able to define the effectiveness of microorganisms in food production | | 3 | To formulate plans for the recycling of residues and waste by biotechnological methods | | 4 | The student may choose the appropriate preservative culture for the particular food type. | | 5 | Gains the knowledge about genetically modified foods. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Microbial growth kinetics, Microbial metabolism products, Microbial production, Organic acids production, Ethyl alcohol production, Single cell protein production, Bioconservation, Bacteriocins, Probiotics, Genetically modified organisms, GMO detection methods, Recovery and purification of products |
| Weekly Detailed Course Contents |
|
| 1 | Microbial growth kinetics
| | | | 2 | Products of microbial metabolism
| | | | 3 | Microbial production
| | | | 4 | Production of organic acids
| | | | 5 | Production of Organic solvent
| | | | 6 | Production of Ethyl Alcohol
| | | | 7 | Production of Single cell protein
| | | | 8 | Midterm Exam
| | | | 9 | Bioconservation
| | | | 10 | Protective culture
| | | | 11 | Bacteriocins
| | | | 12 | Probiotics
| | | | 13 | Genetically modified organisms
| | | | 14 | GMO detection methods
| | | | 15 | Recycling and purification of products
| | |
|
| Recommended or Required Reading |
| Kaya, M., Kaban, G. (2008). Gıda Biyoteknolojisi ders kitabı. Atatürk Üniversitesi, Gıda Mühendisliği, Erzurum Bölümü.
Aran, N., 2014; Gıda Biyoteknolojisi, Nobel Yayın, Yayın No:232. |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Self Study | 10 | 3 | 30 |
| Individual Study for Mid term Examination | 2 | 3 | 6 |
| Individual Study for Final Examination | 4 | 3 | 12 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 1 | 3 | 1 | 4 | 3 | | LO2 | 1 | 3 | 1 | 4 | 3 | | LO3 | 1 | 3 | 1 | 4 | 3 | | LO4 | 1 | 4 | 1 | 4 | 3 | | LO5 | 1 | 4 | 1 | 4 | 3 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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