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Information
| Code | BT550 |
| Name | Food Biotechnology |
| Term | 2022-2023 Academic Year |
| Term | Spring |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. HÜSEYİN ERTEN |
| Course Instructor |
1 |
Course Goal / Objective
The main objective of the course is to equip students with basic knowledge of food biotechnology.
Course Content
Definition and scope of biotechnology, general food biotechnology, principles of microbial growth, fermentor and bioreactor systems, mass transfer, yeast-based processes and products, bacteria-based processess and products
Course Precondition
NONE
Resources
Aran, N., (Ed.), 2010, Food Biotechnology, Nobel , Ankara Romano, P., Ciani, M., Fleet, G. H. (Eds.). (2019). Yeasts in the Production of Wine (p. 515). New York, NY, USA:: Springer. Grandison, A. S., Grandison, A. S., & Lewis, M. J. (Eds.). (1996). Separation processes in the food and biotechnology industries: Principles and applications (Vol. 27). Woodhead Publishing.
Notes
handouts and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns food biotechnology concept and principles of food biotechnology. |
| LO02 | Learns the techniques used in fermentation processes. |
| LO03 | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications |
| LO04 | Selects and uses modern technical systems in food engineering and technology applications |
| LO05 | Improve a process-based system using the methods of measurement and evaluation |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Based on the undergraduate level qualifications, develops and deepens the knowledge in the same or different field at the level of expertise and analyzes and interprets them using statistical methods. | |
| PLO02 | Beceriler - Bilişsel, Uygulamalı | To identifiy the interdisciplinary interaction of the field and to solve use of the methods. | 4 |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | Interpret the knowledge gained in the field by integrating the information from different disciplines and creates new information | |
| PLO04 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develops new strategic approaches for solving complex problems that are encountered in applications related to the field. | |
| PLO05 | Yetkinlikler - Öğrenme Yetkinliği | To teach the social, scientific, cultural and ethical values during the collection, interpretation, implementation and announcement of the data related to the field. | |
| PLO06 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | To solve the problems encountered in the field and cominicate by using research methods. | |
| PLO07 | Yetkinlikler - Alana Özgü Yetkinlik | To gain the ability to develop and deepen the knowledge in the field of biotechnology | 5 |
| PLO08 | Yetkinlikler - Alana Özgü Yetkinlik | Establishes functional interaction by using strategic decision-making processes in solving the problems encountered in the field. | |
| PLO09 | Yetkinlikler - Öğrenme Yetkinliği | Knows the ethical rules to be considered while obtaining biotechnological products. | |
| PLO10 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | He / she defends his / her original opinions in discussing the subjects in his / her field and establishes an effective communication showing his / her competence in the field. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition and scope of biotechnology | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | General food biotechnology | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Principles of microbial growth | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Principles of microbial growth environment | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | study on Fermentor and bioreactor systems | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Fermentor and bioreactor systems fermentor parts | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Mass transfer concept | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Mass transfer | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Yeast-based processes | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Yeast-based products | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Bacteria-based processes | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Bacteria-based products | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | examples of Bacteria-based processes and products | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Assay presentation | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav, Sözlü Sınav |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav, Sözlü Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 6 | 84 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 2 | 6 | 12 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 12 | 12 |
| Total Workload (Hour) | 142 | ||
| Total Workload / 25 (h) | 5,68 | ||
| ECTS | 6 ECTS | ||