IG316 Food Biotechnology

3 ECTS - 2-2 Duration (T+A)- 6. Semester- 3 National Credit

Information

Code IG316
Name Food Biotechnology
Term 2022-2023 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
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 Possess the general knowledge in the fields of biotechnology.
LO02 Knows the recovery and purification of biotechnological products.
LO03 Knows the production of food products (e.g. bakers yeast, plant based foods) obtained by fermentations.
LO04 Knows the suitable processing technique from raw material to final product.
LO05 Gains the ability to Work in the food biotechnology laboratory, to do the related experimental analyses, and to interpret and report the results.
LO06 Gains the understanding to adapt the teamwork
LO07 Gains to respect professional ethics and to learn general understanding of life long 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, Soru-Cevap, Tartışma, Grup Çalışması, Bireysel Çalışma
2 Principles of microbial growth Reading the class materials and related chapter in suggested text books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma
3 Extraction and purification of the products Reading the class materials and related chapter in suggested text books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma
4 Extraction and purification of the products Reading the class materials and related chapter in suggested text books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma
5 Fermenter design Reading the class materials and related chapter in suggested text books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma
6 Mass transfer in bioprocesses Reading the class materials and related chapter in suggested text books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma
7 Principles of gene cloning Reading the class materials and related chapter in suggested text books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma
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, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma
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, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma
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, tepme) 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 Plant visit 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

Update Time: 17.11.2022 11:44