Course Name Code Semester T+U Hours Credit ECTS
Food Biotechnology GDM 432 8 3 + 0 3 5
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Optional
Course Coordinator Doç.Dr. AYŞE AVCI
Course Lecturers Doç.Dr. AYŞE AVCI,
Course Assistants
Course Category Field Proper Education
Course Objective Aim of this course is to introduce students basic principles in food biotechnology, new developments and applied biotechnological methods
Course Content Nucleic acids, genes and gene cloning, genetically modified organisms and biosafety, industrial biotechnological processes, enzyme technology.
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Understands principles of the methods in classical and modern biotechnology Lecture, Discussion, Case Study, Testing,
2 Comprehends genes and gene cloning methods as well as methods of analysis Lecture, Demonstration, Testing,
3 Understands genetically modified organisms and health, environmental and ethical issues related with them Lecture, Question-Answer, Discussion, Case Study, Testing, Homework,
4 Comprehends biosafety and regulations related with biosafety Lecture, Question-Answer, Demonstration, Testing, Homework,
5 Comprehends application of microorganisms in food industry for biotechnological purposes and methods of bioprocesses Lecture, Demonstration, Problem Solving, Testing, Homework,
Week Course Topics Preliminary Preparation
1 Introduction to Biotechnology; Classical and Modern Biotechnology
2 Nucleic Acids
3 DNA replication; Polymerase Chain Reaction
4 Genes and Their Functions; Protein Synthesis
5 Methods in Genetic Engineering
6 Recombinant DNA Technology
7 Genetically Modified Organisms
8 Biosafety Law in Turkey
9 MIDTERM
10 Industrial Biotechnology
11 Bioreactors and Downstreams Processing
12 Fermentation Kinetics
13 Enzyme technology
14 Biotechnological applications in food industry
Resources
Course Notes Ayşe AVCI, Gıda Biyoteknolojisi ders notu
Course Resources 1.Gıda biyoteknolojisi. ARAN N. 2010. Nobel Yayın Dağıtım
2.Biyoteknoloji. TELEFONCU. A.1995. E.Ü. Fen. Fak. Yayınları.
3.Food Biotechnology-Techniques and Applications. By Gauri S. Mittal. 1992. Technomic Publishing Co., Inc., Lancaster, PA.
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems. X
2 Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose.
3 Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose.
4 Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively.
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.
6 Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually. X
7 Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions. X
8 Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself. X
9 Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice. X
10 Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development.
11 Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions. X
Evaluation System
Semester Studies Contribution Rate
1. Ödev 10
1. Ara Sınav 70
1. Kısa Sınav 10
2. Kısa Sınav 10
Total 100
1. Yıl İçinin Başarıya 50
1. Final 50
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 2 32
Mid-terms 1 10 10
Quiz 2 3 6
Assignment 1 10 10
Final examination 1 10 10
Total Workload 116
Total Workload / 25 (Hours) 4.64
dersAKTSKredisi 5