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Course Description Course Name : Food Biotechnology Course Code : IG 304 Course Type : Compulsory Level of Course : First Cycle Year of Study : 3 Course Semester : Spring (16 Weeks) ECTS : 4 Name of Lecturer(s) : Prof.Dr. HÜSEYİN ERTEN Assoc.Prof.Dr. MUSTAFA ÜMİT ÜNAL Learning Outcomes of the Course : Possess the general knowledge in the fields of biotechnology. Knows the recovery and purification of biotechnological products. Knows the production of baker’s yeast and plant based products obtained by lactic acid and acetic acid fermentations. Knows the suitable processing technique from raw material to final product. Knows the genetic modifications and their some applications in food industry. Gains the ability to Work in the food biotechnology laboratory, to do the related experimental analyses, and to interpret and report the results. Gain the understanding to adapt the teamwork Gains the ability to respect professional ethics and to learn general understanding of life long learning. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To present to students general information on biotechnology and its application in food industry. Course Contents : Introduction, principles of microbial growth, downstream processing, fermenter design, Mass transfer in bioprocesses, principles of gene cloning, Biotechnological applications in food industry (Table olives, pickles, vinegar, traditional Turkish fermented foods, baker’s yeast) , Aroma biotechnology, Genetic modification applications in the food industry. Language of Instruction : English Work Place : Classes and laboratories 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 scopes of biotechnology, Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 2 Principles of microbial growth (in batch and continuous culture) Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 3 Principles of microbial growth (in batch and continuous culture) Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 4 Extraction and prufication of the products Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 5 Fermenter design Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 6 Mass transfer in bioprocesses Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 7 Principles of gene cloning Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 8 Midterm exam 9 Biotechnological applications in food industry: Table olives, pickles Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 10 Biotechnological applications in food industry: Şalgam, vinegar Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 11 Biotechnological applications in food industry: tarhana, boza,soybean products (Soy sauce, tepme) Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 12 Biotechnological applications in food industry: Baker’s yeast production Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 13 Biotechnological applications in food industry: Production of organic acids (lactic and citric acids) Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 14 Aroma biotechnology Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 15 Genetic modification applications in the food industry Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 16/17 Final exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Hutkins, R.W:, 2006, Microbiology and Technology of Fermented Foods, IFT Pres, Iowa.  Smith, J. E., 1996, Biotechnology, Cambridge University Press, Cambridge.  Aran, N. (Ed.), 2010, Gıda Biyoteknolojisi, Nobel Yayın Dağıtım, Ankara.   Angold, R., Beech, G., Taggart, J., 1989, Food Biotechnology, Cambridge Press, Cambridge.  Bailez, J. E., 1987, Biochemical Engineering Fundementals, McGraw-Hill Book Company, New York  Ratladge, C., Kristiansen, B., 2001, Basic Biotechnology. Cambridge University Press, England.   Brown, C. M., Campbell, I., Priest, F. G., 1987, Introduction to Biotechnology, Blackwell, Oxford.  Stanbury, P. F., Whitaker, A., 1989, Principles of Fermentation Technology. Pergamon Press, England.  Shetty, K., Paliyath, G., Pometto, A., Levin, R.E., 2006, Food Biyotechnology, Taylor and Francis, London. 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 2 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 Gains the ability to use knowledge and skills in his/her field. 5 2 Improve a process-based system using the methods of measurement and evaluation 2 3 Has knowledge in the fields of basic science, engineering and food science and technology 5 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 5 5 Researches and analyzes complex systems using scientific methods 1 6 Uses objective and subjective methods to evaluate food quality and interprets the results 4 7 Selects and uses modern technical systems in food engineering and technology applications 4 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 5 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 4 10 Complies with teamwork 3 11 Analytically and critically evaluates the learned information. 4 12 Knows the necessity of lifelong learning. 5 13 Communicates effectively and healthily in the relevant field and uses communication technologies 3 14 Knows a foreign language at a level to follow the literature about foods and communicate 4 15 is respectful of professional ethics 5 16 Has ability to plan, implement and develop a food process 3 17 Knows the legislation and management systems related to foods 3 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 1 * 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 1 14 Assesment Related Works     Homeworks, Projects, Others 2 4 8     Mid-term Exams (Written, Oral, etc.) 1 10 10     Final Exam 1 15 15 Total Workload: 103 Total Workload / 25 (h): 4.12 ECTS Credit: 4