TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG304 |
| Name | Food Biotechnology |
| Term | 2018-2019 Academic Year |
| Semester | 6. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. HÜSEYİN ERTEN |
| Course Instructor |
Prof. Dr. HÜSEYİN ERTEN
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of the course is to present to students general information on biotechnology and its applications in food industry.
Course Content
Introduction, microbial growth, downstream processing, fermenter design, biotechnological applications in food industry.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | 4 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 4 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 4 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 3 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 3 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 4 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 3 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 4 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 3 |
| PLO10 | - | Complies with teamwork | 4 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 3 |
| PLO12 | - | Knows the necessity of lifelong learning. | 4 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 3 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 4 |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | 3 |
| PLO16 | - | is respectful of professional ethics | 4 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 3 |
| PLO18 | - | Knows the legislation and management systems related to foods | 1 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition and scopes of biotechnology | Reading the class materials and related chapter in suggested text books | |
| 2 | Principles of microbial growth | Reading the class materials and related chapter in suggested text books | |
| 3 | Extraction and purification of the products | Reading the class materials and related chapter in suggested text books | |
| 4 | Extraction and purification of the products | Reading the class materials and related chapter in suggested text books | |
| 5 | Fermenter design | Reading the class materials and related chapter in suggested text books | |
| 6 | Mass transfer in bioprocesses | Reading the class materials and related chapter in suggested text books | |
| 7 | Principles of gene cloning | Reading the class materials and related chapter in suggested text books | |
| 8 | Mid-Term Exam | Midterm exam | |
| 9 | Biotechnological applications in food industry: Bakers yeast production | Reading the class materials and related chapter in suggested text books | |
| 10 | Biotechnological applications in food industry: Table olives | Reading the class materials and related chapter in suggested text books | |
| 11 | Biotechnological applications in food industry: Pickles | Reading the class materials and related chapter in suggested text books | |
| 12 | Biotechnological applications in food industry: Şalgam, vinegar | Reading the class materials and related chapter in suggested text books | |
| 13 | Biotechnological applications in food industry: Tarhana, boza,soybean products (Soy sauce, tepme) | Reading the class materials and related chapter in suggested text books | |
| 14 | Plant visit | Plant visit | |
| 15 | Genetic modification applications in the food industry | Reading the class materials and related chapter in suggested text books | |
| 16 | Term Exams | Final exam | |
| 17 | Term Exams | Final exam |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |