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Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| BIOTECHNOLOGY (MASTER) (WITH THESIS) (INTERDISCIPLINARY) | |
| Code | BT550 |
| Name | Food Biotechnology |
| Term | 2018-2019 Academic Year |
| Term | Fall |
| 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 |
The current term course schedule has not been prepared yet.
|
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
Resources
Notes
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 undergraduate level qualifications, they develop their knowledge at the level of expertise in the same or a different field. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Knows the ethical rules to be considered while obtaining biotechnological products. | |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | To identifiy the interdisciplinary interaction of the field and to solve use of the methods. | 4 |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Interpret the knowledge gained in the field by integrating the information from different disciplines and creates new information | |
| PLO05 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develops new strategic approaches for solving complex problems that are encountered in applications related to the field. | 3 |
| PLO06 | 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. | |
| PLO07 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | To solve the problems encountered in the field and cominicate by using research methods. | 2 |
| PLO08 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Establishes functional interaction by using strategic decision-making processes in solving the problems encountered in the field. | |
| PLO09 | 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. | |
| PLO10 | Yetkinlikler - Alana Özgü Yetkinlik | To gain the ability to develop and deepen the knowledge in the field of biotechnology | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition and scope of biotechnology | Reading hand-outs and related chapters in the reading list | |
| 2 | General food biotechnology | Reading hand-outs and related chapters in the reading list | |
| 3 | Principles of microbial growth | Reading hand-outs and related chapters in the reading list | |
| 4 | Principles of microbial growth | Reading hand-outs and related chapters in the reading list | |
| 5 | Fermentor and bioreactor systems | Reading hand-outs and related chapters in the reading list | |
| 6 | Fermentor and bioreactor systems | Reading hand-outs and related chapters in the reading list | |
| 7 | Mass transfer concept | Reading hand-outs and related chapters in the reading list | |
| 8 | Mid-Term Exam | ||
| 9 | Mass transfer concept | Reading hand-outs and related chapters in the reading list | |
| 10 | Yeast-based processes and products | Reading hand-outs and related chapters in the reading list | |
| 11 | Yeast-based processes and products | Reading hand-outs and related chapters in the reading list | |
| 12 | Bacteria-based processes and products | Reading hand-outs and related chapters in the reading list | |
| 13 | Bacteria-based processes and products | Reading hand-outs and related chapters in the reading list | |
| 14 | Bacteria-based processes and products | Reading hand-outs and related chapters in the reading list | |
| 15 | Assay presentation | Reading hand-outs and related chapters in the reading list | |
| 16 | Term Exams | ||
| 17 | Term Exams |
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 | ||