Bayburt University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
G313.1B2	Food Biotechnology	Elective	3	5	4

Level of Course Unit

First Cycle

Objectives of the Course

Biotechnology is believed to be the technology of the 21st century. The main objective of the course is to make students understand the principles of biotechnology and fermentation. Under this scope, the wide application areas of biotechnology, principles of microbial nutrition, main steps of a biotechnological processes and fermentation systems will be mentioned throughout the lecture. Traditional food biotechnology applications such as acid and alcohol fermentations will also be mentioned. Alternatives of downstream processing options together with applications of change management will be discussed. Introduction of biological methods (aerobic and anaerobic) of effluent treatments will be mentioned. Some industrial-scale anaerobic (production of ethyl alcohol, lactic acid production) and aerobic (baker's yeast and the production of citric acid) applications of biotechnological processes will be introduced.

Name of Lecturer(s)

Dr. Öğr. Üyesi Sebahat ÖZTEKİN

Learning Outcomes

1	To learn the basic steps of a biotechnological process.
2	To learn the reasons of microbial product accumulation and to learn microbial metabolism.
3	To learn main metabolic pathways.
4	To understand the structure and function of DNA molecule and to learn the basic principles of recombinant DNA technology.
5	To learn some industrial-scale anaerobic (production of ethyl alcohol, lactic acid production) and aerobic (baker's yeast and the production of citric acid) applications of biotechnology processes.
6	To learn the application areas of biotechnology.

Mode of Delivery

Normal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

The definition of biotechnology and fermentation. The main applications of biotechnological processes. The comparison of biotechnological and chemical processes. The principles of microbial nutrition. Microbial metabolism, metabolic pathways, aerobiac and anaerobic respiration, fermentation, electron transport mechanism. The structure of DNA, recombinant DNA technology and it’s applications, polimerase chain reactions. The basic steps and flowsheet of biotechnological processes. Bioreactors used in fermentation processes. Batch, semi-continuous, continous and fed-batch fermentation systems. Acid and alcoholic fermentations; malt and beer production, wine production, vinegar production. Downstream processing of the the product. Biological treatment processes of waste materials. Some industrial-scale anaerobic (production of ethyl alcohol, lactic acid production) and aerobic (baker's yeast and the production of citric acid) applications of biotechnology processes.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	The definition of fermentation and biotechnology. The history of biotechnology. The main applications of biotechnological processes. The main differences among biotechnological and fermentation processes. The main elements of a biotechnological processing plant.
2	Microbial metabolism and main metabolic pathways. Glycolysis, krebs cycle, oxidative phosphorilization, aerobic and anaerobic respiration, fermentation, lactic acid and alcohol fermentation.
3	The structure of DNA, recombinant DNA technology and its applications. Polimerase chain reaction.
4	Microbial growth phases, the necessary conditions for product formation and growth of microorganisms. Principles of microbial nutrition.
5	The flowchart of biotechnological processes, upstream and downstream processes. The formulation and preparation of industrial fermentation medium. The carbon and nitrogen sources used in bioprocesses.
6	The properties that are required for industrial cultures, culture collections, development of inocula for fermentation processes, aceptical inocullation procedures and starting of fermentation.
7	Oxygen transfer in aerobic processes, oxygen requirements of bioprocesses, oxygen transfer coefficient, factors affecting oxygen transfer in fermentation vessels. Basic types and principles of bioreactors.Design of biorectors.
8	Midterm
9	Fermentation systems, batch, semi-continous and continous system, batch feeding system
10	Beer production and main required equipments.
11	Introduction of downstream processes in bioprocesses (characteristics of biological products). Pre-treatment a) heating / cooling; b) sedimentation; c) formation of foam (foam separation, foam flotation), flocculation and coagulation; precipitation. Methods of cell lysis: a) mechanical disruption - crushing in a solid-state, crushing forces in solution; b) non-mechanical disruption - physical methods (osmotic shock, freezing and thawing, pressure drop); - chemical methods; - enzymatic methods; - drying (liophilizasyon, solvent and drying, air drying).
12	Solid - liquid separation processes: a) filtration; b) mikrofiltasyon; c) centrifugation; d)centrifugal filtasyon; Concentration procedures: extraction, membrane separation techniques (ultrafiltasyon, reverse osmosis, electrodialysis). Purification procedures: a) chromatography (adsorption chromatography, ion exchange chromatography, gel filtasyonu, affinity chromatography, hydrophobic chromatography, distribution chromatography; b) elecrophorosesis. Finishing processes of products: drying, formulation.
13	Introduction of effluent treatment: definitions (BOD, COD). Methods: a) physical methods, b) chemical methods, c) biological methods. Utilization of mixed cultures. Application of aerobic fermentation and different bioreactor types. Application ofanaerobic fermentation. Water purification systems. Evaluation of by-products – production of single cell protein, ethyl alcohol, organic acids, phenolic acids, aromatic compounds.
14	Application of some industrial anaerobic biotechnological processes. Production of ethyl alcohol: the choice of substrate and microorganism, fermentation patterns, bioreactor types, downstream processing, by-products, problems and solution methods.Lactic acid production: substrate selection, characteristics of lactic acid bacteria, heterofermentatif and homofermetatif pathways, mass transfer, bioreactor types, production problems and solution.
15	Application of some industrial aerobic biotechnological processes. Production of baker's yeast: media options (molasses), S.cerevisiae properties, fermentation methods, bioreactor types and properties,downstream processing (drying), problems and solution methods. Citric acid production: media selection and preparatory procedures, A.niger properties, fermentation method, bioreactor types, purification, by-products, problems and solution methods.