COURSE INFORMATION FORM
Course Code and Title GDMSEC 313 FOOD BIOTECNOLOGY
H+T/C
2+0 /2
ECTS Credit
4
Year / Semester
Junior Year / Fall Semester
Course Level
First Cycle
Course Type
Elective
Department
Food Engineering
Prerequisites
None
Teaching Method
Face to Face-Presentation
Period (week-hour)
14 week-2 hours of lectures per week
Course Language
Turkish
Course Objective
To give information about methods of traditional and modern biotecnology in the
production of food which are animal or vegetable food. İn addition, it includes the
use of biotechnological methods in production of food additives and raw materials
used for different purposes
Course Content
Creating new products which have economical value in food biotechnology and
biotecnology, the related application areas, fermentation, classical and modern
techniques, genetically modified organisms.
Assessment System
Semester Requirements
Number
Contribution %
1
40
Midterm Exam
Quiz
Homework
Attendance
Application
1
Total
40
Contribution to the Overall Success
Contribution of the Final Exam to
60
the Overall Success
Total
100
ECTS Workload Table Criteria
Number
Time
Total Workload
(hour)
(hour)
14
2
28
Course Time
Outside Classroom
14
5
70
Study Time
Homework
Presentation/Seminar
Preparation
Midterm Exam
1
1
1
Project
Final Exam
1
2
2
Total Workload (hour)
101
Course ECTS Credit
4
Learning Outcomes
The student who accomplishes the course successfully;
1.Has information about definition and application fields of biotechnology.
2.Understands the importance of biotechnology.
3.Assess the effects of positive and negative developments in the field of
Biotechnology.
4.Has information about the types and properties of bacteria, mold and yeast which is
important for Food biotechnology.
5.Learns the developments in biotechnology in animal and vegetable food production.
6.Has information about genetically modified organisms.
7.Provides all information to set light to lifestyle.
8.Has knowledge to contribute safe food production.
Course Stream
Course Sources
Contribution of the
Course to Department
Learning Outcomes
Week
Education Modules
Preliminary Documents
Studies
1.
Biotechnology and It’s Importance
Presentation Proposed
Preparation Sources
2.
The Related Areas with Biotechnology
Presentation Proposed
Preparation Sources
3.
The Related Areas with Biotechnology
Presentation Proposed
Preparation Sources
4.
Important Bacteria and Their Properties in Presentation Proposed
Food Biotechnology
Preparation Sources
5.
Important Molds and Properties in Food Presentation Proposed
Biotechnology
Preparation Sources
6.
Important Yeast and Properties in Food Presentation Proposed
Biotechnology
Preparation Sources
7.
Development of Biotechnology in The World Presentation Proposed
and in Turkey, Today's Situation and Growth Preparation Sources
Potential
8.
Mid-Term Exam
9.
Biotechnology in Animal Food Production
Presentation Proposed
Preparation Sources
10.
Biotechnology in Vegetable Food Production Presentation Proposed
Preparation Sources
11.
Foods and Genetically Modified Organisms Presentation Proposed
Preparation Sources
12.
Biotechnology in Food Additives Production Presentation Proposed
(Enzymes, Sweeteners, Vitamins, etc.)
Preparation Sources
13.
Food Waste and Biotechnology
Presentation Proposed
Preparation Sources
14.
Food Analysis and Biotechnology
Presentation Proposed
Preparation Sources
15.
Food Analysis and Biotechnology
Presentation Proposed
Preparation Sources
1.Ertugay, Z. ve M. Certel, 1995; Biyoteknoloji I. A.Ü. Ders Notu, No:135.
2.Littlehales, C. and A. Massey, 2007; Quide to Biotechnology, Biotechnology
Industry Organisation (BIO).
3.Aran, N. 2010; Gıda Biyoteknolojisi, Nobel Yayınevi, Ankara.
Course Learning Outcomes
Dep. Learn.
Outcomes
1.Has information about definition and application fields of
4, 7
biotechnology.
2.Understands the importance of biotechnology.
1, 4
3.Assess the effects of positive and negative developments in the field 1, 4, 7, 10
of Biotechnology.
4.Has information about the types and properties of bacteria, mold
and yeast which is important for Food biotechnology.
5.Learns the developments in biotechnology in animal and vegetable
food production.
6.Has information about genetically modified organisms.
7.Provides all information to set light to lifestyle.
8.Has knowledge to contribute safe food production.
Course Coordinator(s) Assist. Prof. Sevim Beyza ÖZTÜRK SARIKAYA
1, 4
1, 4
1, 4, 7
1, 4, 8
4, 7, 8, 11