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
GM126A	Biotechnological Applications in Food Industry	Elective	1	2	6

Level of Course Unit

Second Cycle

Objectives of the Course

This course aims to give detailed information on the use of microorganisms in food industry and genetically-modified-organisms.

Name of Lecturer(s)

Learning Outcomes

1	The students are able to improve themselves in their field of study
2	to be able to internalize academical thinking skills
3	to be able to explain scientific research procedure
4	to be able to follow scientific and academic studies related to study field
5	to be able to prepare a term paper based related to a problem that is identified in their field of study.
6	to be able to explain how to get the paper about their field of study.
7	Mikroorganizmaların gıda endüstrisinde kullanım alanlarını belirler
8	Gıda sanayi açısından önem arz eden fonksiyonel kültürlerin özelliklerini tanımlar
9	Uygun kültürler seçer
10	Genetik modifiye mikroorganizmalarla ilgili gelişmeleri değerlendirir
11	Starter kültürlerin geliştirilmesi konusunda değerlendirilmelerde bulunur
12	Biyoteknolojinin çevrenin korunmasındaki etkisini anlar

Mode of Delivery

Normal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Functional cultures, protective cultures and genetically-modified-organisms are topics covered by the course.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	1- Functional cultures
2	2- Lactic acid bacteria and bacteriociogenic strains
3	3- Coagulase negative staphylococci and their functional properties
4	4- Protective cultures
5	5- Production of aroma matters by microbial and enzymatic patways
6	6- Genetically modified microorganisms (GMM)
7	7- Amino acid and vitamin production by GMM
8	8- Organic acid production by GMM
9	9- Sweetener production by GMM
10	10- The use of GMM in the production of bacteriocin
11	11- Exopolysaccharide production by GMM
12	12- Nutraceutic compound and carotenoid production by GMM
13	13- Enzyme production by GMM
14	14- Improving of the properties of starter cultures by GMM
15
16

Recommended or Required Reading

Textbook -Kunz, B., 2006. Grundlagen der Lebensmittelbiotechnologie.Behr’s Verlag GmbH &Co KG, Hamburg, Germany. -Tombs, M.P., 1994. Biotechnologie in der Lebensmittel-industrie, Springer-Verlag, Berlin Heidelberg, Germany -Wainwright, M., 1995. Biotechnologie mit Pilzen, Springer-Verlag, Springer-Verlag, Berlin Heidelberg, Germany. Additional references -Shetty, K., Paliyath, G., Pometto, A., Levin, R.E., 2006. Food Biotechnology, Taylor & Francis Group, New York, USA. -Gutiérrez-López, G. F., Barbosa-Cánovas , G.V.,2003. Food Science and Food Biotechnology, CRC Pres, New York., USA -Neeser, J.R., German,J.B., 2003 Bioprocesses and Biotechnology for Functional Foods and NutraceuticaIs, Marcel Dekker, New York,USA

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	30	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	70	100
SUM		100
Term (or Year) Learning Activities		30
End Of Term (or Year) Learning Activities		70
SUM		100

Language of Instruction

English

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	2	2
Team/Group Work	5	6	30
Individual Study for Mid term Examination	1	18	18
Individual Study for Final Examination	1	19	19
Reading	14	3	42
Performance	14	4	56
TOTAL WORKLOAD (hours)			168

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4
LO1	5
LO2	4	5
LO3	5		5
LO4	5			5
LO5	5
LO6	5
LO7	4
LO8	4
LO9	4
LO10	5
LO11	5
LO12	5

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High