| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Food Biotechnology | GTP208 | Elective | Associate degree | 2 | Spring | 4 |
Name of Lecturer(s)
Associate Prof. Dr. Mustafa Oğuzhan KAYA
Assistant Prof. Dr. Rezan ALKAN
Assistant Prof. Dr. Semin Özge KESKİN
Assistant Prof. Dr. Nadide SEYHUN
Lecturer Dr. ÇIĞDEM TÜRKSÖNMEZ
Learning Outcomes of the Course Unit
1) Explain production technologies of fermented foods.
2) List the microorganisms used for fermentation.
3) Control the factors affecting fermentation process.
4) List food biopreservation techniques.
5) List hurdle technology applications.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||
| Learning Outcomes | ||||||||
| 1 | No relation | No relation | No relation | No relation | High | No relation | No relation | |
| 2 | No relation | High | No relation | No relation | No relation | No relation | No relation | |
| 3 | No relation | No relation | High | High | No relation | No relation | No relation | |
| 4 | No relation | No relation | No relation | No relation | No relation | High | High | |
| 5 | Middle | No relation | No relation | No relation | No relation | No relation | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Food Legislation
Course Contents
This course includes definition of biotechnology and its applications and important microorganisms in biotechnology, fermentors, production of vinegar, pickle, olive, boza, bread, beer, wine, ethanol and alcoholic beverages.
Weekly Schedule
1) Definition of biotechnology2) Use of microorganisms in food industry
3) Fermentation technologies and their applications in food industry
4) Use of enzymes (obtained from microorganisms) in food industry
5) Aroma biotechnology
6) Genetically modified foods and recombinant DNA technology.
7) Law of Biosafety
8) Midterm examination/Assessment
9) Food biopreservation
10) Hurdle technology applications
11) Bread yeast production technology
12) Production technology of fermented meat products
13) Producing technology of fermented milk products
14) Producing technology of fermented herbal products
15) Production technology of fermented alcoholic beverages
16) Final examination
Recommended or Required Reading
1- Kesim, M., 1995. Gıda Teknolojisi, Anadolu Üniversitesi Yayınları, No:909, Eskişehir.
2- Aran, N., 2012. Gıda Biyoteknolojisi, Nobel Akademik yayıncılık, Ankara.
3- www.gkgm.gov.tr
4- Ders sırasında verilecektir.
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Problem Solving
Assessment Methods and Criteria
Contribution of Semester Studies to Course Grade |
60% |
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Contribution of Final Examination to Course Grade |
40% |
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Total | 100% | |||||||||||
Language of Instruction
Turkish
Work Placement(s)
Not Required