TÜRKÇE
ENGLISH
Information
| Code | IG316 |
| Name | Food Biotechnology |
| Term | 2024-2025 Academic Year |
| Semester | 6. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Lisans Dersi |
| Type | Uygulamalı Ders |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. HÜSEYİN ERTEN |
| Course Instructor |
Prof. Dr. HÜSEYİN ERTEN
(A Group)
(Ins. in Charge)
Prof. Dr. MUSTAFA ÜMİT ÜNAL (A Group) (Asst. Ins.) |
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
none
Resources
Aran, N., (Ed.), 2010, Food Biotechnology, Nobel Publishing House, Ankara Nair, A. J. (2008). Introduction to biotechnology and genetic engineering. Laxmi Publications, Ltd.. 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. Pometto, A., Shetty, K., Paliyath, G., & Levin, R. E. (Eds.). (2005). Food biotechnology. CRC Press.
Notes
handouts and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Remembers general information in the field of biotechnology |
| LO02 | Explains the recovery and purification of biotechnological products |
| LO03 | Explains the production of food products obtained by fermentation (e.g. baker's yeast, plant foods) |
| LO04 | Applies appropriate processing techniques from raw material to final product |
| LO05 | performs experimental analyses and evaluates the results |
| LO06 | Adapts to team and teamwork |
| LO07 | Explains the general understanding of respect for professional ethics and lifelong learning. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | 4 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 5 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition and scopes of biotechnology | Reading the class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım |
| 2 | Principles of microbial growth | Reading the class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 3 | Extraction and purification of the products | Reading the class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Extraction and purification of the products | Reading the class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 5 | Fermenter design | Reading the class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 6 | Mass transfer in bioprocesses | Reading the class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 7 | Principles of gene cloning | Reading the class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Midterm exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Biotechnological applications in food industry: Bakers yeast production | Reading the class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Biotechnological applications in food industry: Table olives | Reading the class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 11 | Biotechnological applications in food industry: Pickles | Reading the class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma |
| 12 | Biotechnological applications in food industry: Şalgam, vinegar | Reading the class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma |
| 13 | Biotechnological applications in food industry: Tarhana, boza,soybean products (Soy sauce, tepmeh) | Reading the class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma |
| 14 | Plant visit | Reading the class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Örnek Olay |
| 15 | Genetic modification applications in the food industry | Reading the class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma |
| 16 | Term Exams | Final exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Performans Değerlendirmesi |
| 17 | Term Exams | Final exam | Ölçme Yöntemleri: Yazılı Sınav, Performans Değerlendirmesi, Ödev |
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 | 3 | 42 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 12 | 12 |
| Total Workload (Hour) | 86 | ||
| Total Workload / 25 (h) | 3,44 | ||
| ECTS | 3 ECTS | ||