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Course Description Course Name : Food Biotechnology Course Code : BT-550 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. HÜSEYİN ERTEN Learning Outcomes of the Course : Learns food biotechnology concept and principles of food biotechnology. Learns the techniques used in fermentation processes. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : The main objective of the course is to equip students with basic knowledge of food biotechnology. Course Contents : Definition and scope of biotechnology, general food biotechnology, principles of microbial growth, fermentor and bioreactor systems, mass transfer, yeast-based processes and products, bacteria-based processess and products Language of Instruction : Turkish Work Place : Classes of Food Engineering Department   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Definition and scope of biotechnology Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 2 General food biotechnology Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 3 Principles of micrbial growth Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 4 Principles of microbial growth Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 5 Fermentor and bioreactor systems Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 6 Fermentor and bioreactor systems Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 7 Mass transfer concept Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 8 Mass transfer concept Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 9 Yeast-based processes and products Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 11 Yeast-based processes and products Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 12 Bacteria-based processes and products Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 13 Bacteria-based processes and products Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 14 Bacteria-based processes and products Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 15 Assay presentation 16/17 Final exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Angold, R., Beech, G. and Taggart, J. (1989) Food Biotechnology, Cambridge University Press, UK  Moo-Young, M. (1985) Comprehensive Biotechnology Pergamon Press, Oxford.  Lee, B. H. Fundamentals of Food Biotechnology. VCH Publishers, New York, 1996  Mittal, G. S. (1992) Food Biotechnology: Techniques and Applications, Technomic Publishing Co, Pennsylvania, USA. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 1 40 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Evaluates and directs his level of learning in the field of knowledge and skills with his expert level critically. 4 2 Transfers current developments in the field of his work, supporting them with quantitative and qualitative data, systematically to the area outside of the field, written, orally and visually. 4 3 Follows national and international publications and attends social interactions and scientific studies in international level, communicates in at least in one foreign language in order to share studies on international base. 3 4 Uses advanced information and communication technologies along with the required level of their computer software. 2 5 Uses the knowledge in his field for problem solving and / or practical skills in interdisciplinary studies. 4 6 Improves common knowledge accumulation concerning the Biotechnology in the frame of basic theory and practices. 4 7 Is aware of scientific, ethical and social values and handles research process with this frame. 4 8 Handles theories, hypothesis, opinions in the field of Biotechnology with an objective sceptic, logical, analytical manner and evaluates them in critical point of view. 5 9 Gains comprehensive information about natural and applied sciences and its limits with modern techniques and methods applied. 4 10 Improves and increases the knowledge to an expert level in the field of biotechnology 4 11 Understands the interdisciplinary interaction associated with biotechnology. 5 12 Integrates and interprets the knowledge from different disciplines by his expertrise in biology and generate new information 4 13 Analizes the problems encountered in the field of research methods. 2 14 Carries out a study requiring expertise in the field independently. 2 15 Developes new strategic approaches and takes resposibility for analitical solutions for unpredictable complicated problems encountered in applications related to biotechnology. 2 16 Demonstrates leadership in the required environment to solve problems associated with biotechnology. 2 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 4 56     Out of Class Study (Preliminary Work, Practice) 14 4 56 Assesment Related Works     Homeworks, Projects, Others 1 10 10     Mid-term Exams (Written, Oral, etc.) 1 20 20     Final Exam 1 20 20 Total Workload: 162 Total Workload / 25 (h): 6.48 ECTS Credit: 6