| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | ZGM3102016959 | FOOD BİOTECHNOLOGY | Compulsory | 3 | 6 | 3 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| To provide students to have knowledge about the fundamentals of food biotechnology, new developments in this area, biotechnological methods used in food technology. |
| Name of Lecturer(s) |
| Yrd. Doç. Dr. Bekir Gökçen MAZI |
| Learning Outcomes |
| 1 | Have knowledge about food biotechnology and the methods of it | | 2 | Comprehend the benefits and disadvantages of food biotechnology for food sector | | 3 | Comprehend the availability of microorganism for biotechnological purposes in food industry | | 4 | Learn time management and how to share work in teams |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Introduction to food biotechnology; Chemical structures, functions and biosynthesis of nucleic acids; polymerase chain reaction; Genes and their functions. Techniques used in genetic engineering. Genetically modified organisms; Biosecurity Law; Industrial production of biotechmological products, Bioreactors and product purification, Application of fermentation in food industry, Usage of enzymes in biotechnology. |
| Weekly Detailed Course Contents |
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| 1 | Introduction to biotechnology, classical and modern biotechnology
| | | | 2 | Nucleic acids, chemical structures, functions and biosynthesis
| | | | 3 | Replication of DNA, polymerase chain reaction
| | | | 4 | Genes and their functions. Protein synthesis
| | | | 5 | Techniques used in genetic engineering
| | | | 6 | Recombinat DNA technology | | | | 7 | Genetically modified organisms | | | | 8 | Biosecurity Law | | | | 9 | Industrial production of biotechmological products
| | | | 10 |
Midterm Exam | | | | 11 | Bioreactors and product purification
| | | | 12 | Immobilization techniques and biocatalists
| | | | 13 | Application of fermentation in food industry | | | | 14 | Usage of yeast in biotechnology | | | | 15 | Usage of enzymes in biotechnology | | | | 16 | Final Exam | | |
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| Recommended or Required Reading |
| 1. Gıda biyoteknolojisi. ARAN N. 2010. Nobel Yayın Dağıtım
2. Biyoteknoloji. TELEFONCU. A.1995. E.Ü. Fen. Fak. Yayınları. |
| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
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| Workload Calculation |
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| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Question-Answer | 7 | 1 | 7 |
| Team/Group Work | 7 | 1 | 7 |
| Report Preparation | 2 | 6 | 12 |
| Report Presentation | 2 | 1 | 2 |
| Individual Study for Homework Problems | 2 | 4 | 8 |
| Individual Study for Mid term Examination | 1 | 6 | 6 |
| Individual Study for Final Examination | 1 | 6 | 6 |
| Reading | 7 | 1 | 7 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 2 | 2 | 3 | 2 | 1 | 3 | 3 | 3 | | 3 | 2 | 3 | 3 | 3 | 2 | | LO2 | 2 | 3 | 4 | 3 | | 3 | 3 | 3 | | 3 | 2 | 2 | 3 | 3 | 2 | | LO3 | 2 | 2 | 3 | 3 | | 3 | 2 | 4 | | 3 | 2 | 2 | 3 | 2 | 2 | | LO4 | | | | | 2 | 2 | | | 3 | 5 | 3 | 5 | 5 | 5 | 2 |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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