| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 201100201408 | FOOD BİOTECHNOLOGY | Elective | 2 | 4 | 3 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| Giving general information about biotechnology, plant and animal biotechnology, microbial biotechnology, enzyme biotechnology, recombinant DNA technology, genetically modified organisms (plants, animals and microorganisms), recombinant food products, recombinant enzymes and proteins used in food industry, fermentation, bioreactors, industrial microorganisms, immobilization techniques and the use of biotechnological strategies in food industry in general. |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Students shall gain knowledge about definition and history of biotechnology. | | 2 | They shall gain knowledge about biotechnological microorganisms and their cell metabolisms | | 3 | They shall gain knowledge about development of modified strains and recombinant DNA technology. | | 4 | They shall gain knowledge about biotechnological fermentation applications, fermentation methods and design and installation of fermenters used in biotechnological applications. | | 5 | They shall gain knowledge about harvesting, separation and purification processes of biotechnological products from fermentation media. | | 6 | They shall gain knowledge about production of biotechnological products such as enzymes, amino acids, organic acids, vitamins, cingle cell protein and baker's yeast related to food industry. | | 7 | They shall gain knowledge about ethics in biotechnology, genetically modified foods and related legal regulations. |
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| Mode of Delivery |
| Daytime Class |
| Prerequisites and co-requisities |
| none |
| Recommended Optional Programme Components |
| none |
| Course Contents |
| Plant and animal biotechnology, microbial biotechnology, enzyme biotechnology, recombinant DNA technology, genetically modified organisms (plants, animals and microorganisms), recombinant food products, recombinant enzymes and proteins used in food industry, fermentation, bioreactors and industrial microorganisms |
| Weekly Detailed Course Contents |
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| 1 | Industrial microorganisms and their products | none | none | | 2 | Primary and secondary metabolites | none | none | | 3 | vitamins | none | none | | 4 | amino acids | none | none | | 5 | Important industrial products in food and beverage industry | none | none | | 6 | Production of beer | none | none | | 7 | Production of vinegar | none | none | | 8 | midterm exam | none | none | | 9 | Production of yoghurt | none | none | | 10 | Production of bread | none | none | | 11 | Production of cheese | none | none | | 12 | bioprotein-biomass-microbial protein and Substrates that used for industrial production | none | none | | 13 | Nitrogen sources that used for industrial production | none | none | | 14 | final exam | none | none |
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| Recommended or Required Reading |
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | none |
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| Workload Calculation |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Question-Answer | 12 | 1 | 12 |
| Self Study | 16 | 2 | 32 |
| Individual Study for Mid term Examination | 1 | 9 | 9 |
| Individual Study for Final Examination | 1 | 10 | 10 |
| Reading | 15 | 1 | 15 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 3 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | | LO2 | 3 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | | LO3 | 3 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | | LO4 | 3 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | | LO5 | 3 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | | LO6 | 3 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | | LO7 | 3 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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