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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 200100106103 | GIDA BİYOTEKNOLOJİSİ | Compulsory | 3 | 6 | 3 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | The aim of the course is to inform the students about the concepts of biotechnology and fermentation, which are accepted as the science of the millennium, on the basis of wide application areas. In this context, the main aim is to teach students the wide application areas of biotechnology, especially in food, the principles of microbial nutrition, the basic stages of biotechnological processes, and fermentation systems. To inform about the downstream process step options of the obtained raw product and to teach to reach the result by applying change management when necessary. To introduce biological treatment methods from waste material processing processes. In addition, it is to give information about the applications of some anaerobic (ethyl alcohol production, lactic acid production, etc.) and aerobic (baker's yeast and citric acid production) biotechnological processes on an industrial scale. | | Name of Lecturer(s) | | Dr. Öğr. Üyesi Mehmet Selim ŞILBIR | | Learning Outcomes | | 1 | To understand the terms of biotechnology and fermentation and to learn their importance in food engineering. | | 2 | To learn the basic steps of a biotechnological process. | | 3 | To have knowledge about why microorganisms produce products and microbial metabolism. | | 4 | To acquire basic information about the structure of DNA and recombinant DNA technology. | | 5 | To have knowledge about the applications of some anaerobic (ethyl alcohol production, lactic acid production etc.) and aerobic (baker's yeast and citric acid production) biotechnological processes in industrial scale. |
| | Mode of Delivery | | Daytime Class | | Prerequisites and co-requisities | | none | | Recommended Optional Programme Components | | | Course Contents | | Definitions of related terms in biotechnology and fermentation topics. Basic application areas of biotechnology. Comparison of biotechnological processes and chemical processes. Principles of microbial nutrition. Microbial metabolism, basic metabolic pathways, aerobic and anaerobic respiration, fermentation, oxidative phosphorylation. Structure of DNA, recombinant DNA technology and applications, polymerase chain reaction. Basic stages of biotechnological processes. Bioreactors used in biotechnological processes. Batch, continuous and semi-continuous, and batch-fed fermentation systems. Downstream processing steps of the product. Biological treatment (aerobic and anaerobic) methods from waste material treatment processes. Applications of some anaerobic (ethyl alcohol production, lactic acid production, etc.) and aerobic (baker's yeast and citric acid production) biotechnological processes on an industrial scale. | | Weekly Detailed Course Contents | |
| 1 | Definition of fermentation and biotechnology. History of biotechnology. Basic application areas of biotechnology. Fundamental differences between biotechnological and chemical processes. Basic units in a biotechnological production facility. | | Introduction of laboratories | | 2 | Microbial metabolism and basic pathways in metabolism. Glycolysis, Krebs cycle, oxidative phosphorylation, aerobic respiration, anaerobic respiration, fermentation, lactic acid fermentation, ethyl alcohol fermentation. | Pickle production | Pickle production | | 3 | Structure of DNA, recombinant DNA technology and applications, polymerase chain reaction. | The analyzes in pickles | The analyzes in pickles | | 4 | Reproduction stages of microorganisms. Prerequisites for microorganisms to reproduce and form products in the fermentation medium. Principles of microbial nutrition. | | Utilization of molasses as a fermentation medium and pretreatments applied to molasses | | 5 | Basic steps of biotechnological processes, downstream and upstream processes. Industrial fermentation medium formulation and preparation. Synthetic media and complex media. Some nitrogen and carbon sources used in the fermentation industry. | Production of citric acid using Aspergillus niger | Production of citric acid using Aspergillus niger | | 6 | Characteristics of industrial microorganisms, culture collections, inoculation of the microorganism under aseptic conditions and initiation of fermentation. | | Acidity, pH determinations and interpretation of acidity increase in fermentation samples | | 7 | Aeration problem in aerobic processes, oxygen transfer coefficient, the effect of aeration efficiency on biotechnological processes. Bioreactors and bioreactor types. Bioreactor design. | | Levansucrase enzyme production in a bioreactor | | 8 | Mid-term Exam | | Mid-term Exam | | 9 | Fermentation systems, batch system, semi-continuous system, continuous system, batch fed system. | | Settling experiment | | 10 | Production of fermented beverages and basic equipment used in production. | Determination of sugaring time in malt | Determination of sugaring time in malt | | 11 | Introduction to downstream processes in bioprocesses (properties of biological products). Pretreatments a) heating/cooling; b) sedimentation; c) foam formation (foam separation; foam flotation); flocculation and coagulation; precipitation. Cell lysis methods: a) mechanical lysis - breaking forces in solid state, breaking forces in solution; b) non-mechanical fractionation - physical methods (osmotic shock, freezing and thawing, pressure reduction); - chemical methods; -enzymatic methods; - drying (lyophilisation, solvent drying, air drying). | | Determination of density, alcohol, and real extract in beer by pycnometer | | 12 | Solid – liquid separation processes: a) filtration; b) microfiltration; c) centrifugation; d) centrifugal filtration; Concentration processes: extraction; membrane separation methods (ultrafiltration, reverse osmosis, electrodialysis). Purification processes: a) chromatography (adsorption chromatography, ion exchange chromatography, gel filtration, affinity chromatography, hydrophobic chromatography, dispersion chromatography; b) electrophoresis. Finishing of the product: drying; formulation. | General and free SO2 determination and ebuliometric alcohol determination in wine | General and free SO2 determination and ebuliometric alcohol determination in wine | | 13 | Introduction to waste material treatment processes: definitions (BOD; COD). Methods: a) physical methods; b) chemical methods; c) biological methods. Mixed culture use. Different types of bioreactors that should not undergo aerobic fermentation and are used. Anaerobic fermentation applications. Water purification systems. Evaluation of by-products – obtaining single cell protein, ethyl alcohol, organic acids, phenolic acids, aromatic compounds. | Determination of volatile acid in wine | Determination of volatile acid in wine | | 14 | Applications of some anaerobic biotechnological processes in industrial scale. Ethyl alcohol production: substrate selection, microorganism options, fermentation patterns, bioreactor types used, downstream processes, by-products, problems and solution methods. Lactic acid production: substrate selection, properties of lactic acid bacteria, metabolic pathways- homofermetative and heterofermentative pathways, mass transfer, bioreactor types used, production problems and solution methods. | Determination of acetyl methyl carbinol in vinegar | Determination of acetyl methyl carbinol in vinegar | | 15 | Some aerobic biotechnological processes on an industrial scale. Production of baker's yeast from aerobic bioprocesses: media options (molasses), characteristics of S. cerevisiae, fermentation type, bioreactor types and properties used, downstream processes (drying), problems and solution methods. Production of citric acid: media selection and pretreatments, properties of A.niger, fermentation type, bioreactor types used, purification, by-products, problems and solution methods. | General evaluation | General evaluation | | 16 | Final Exam | Lab Exam | Lab Exam |
| | Recommended or Required Reading | | 1. Waites, M.J., Morgan, N.L., Rockey, J.S., Higton, G. 2001. Industrial Microbiology: An Introduction, Blackwell Science Ltd., 288 pp. 2. Demain, A. L., Solomon, N.A. (eds.). 1986. Manual of Industrial Microbiology and Biotechnology, American Society for Microbiology, Washington D.C., 466 pp. 3.Göksungur, Y, 2009, Reaction and Fermentation Kinetics in Food Engineering, Sidas Medya Ltd. Şti., İzmir, 143 sayfa 4. Glazer, A. N., Nikaido, H., 1995, Microbial Biotechnology, W.H. Freeman and Company, New York,. 5. Pirt, S.J., 1985, Principles of Microbe and Cell Cultivation, Blackwell Scientific Publications, Oxford. 6. Doran, P.M.,1995. “Bioprocess Engineering Principles” , Elsevier Science and Technology Books, Sydney.
YARDIMCI KİTAPLAR: 1. Bisswanger, H., 2002, Enzyme Kinetics, Principles and Methods, Wiley-VCH Verlag GmbH, Weinheim, 255 pp. 2.Stanbury, P.F., Whitaker, A., Hall, S.J., 1995, Principles of Fermentation Technology, Elsevier Science Ltd, Oxford, 357 pp. 3.Geankoplis,C.J.,2003.“Transport Processes and Separation Process Principles”, Pearson Education Ins., New Jersey. 4.Verrall, M.,1996. “Downstream Processing of Natural Products”, Wiley. 5.Telefoncu , A.,1995. “Biyoteknoloji”, Ege Üniversitesi Fen Fakültesi Yayınları,No.152 6.Hutkins, R.W.,2006.”Microbiology and Technology of Fermented Foods”,Blackwel Publishing, Iowa. | | Planned Learning Activities and Teaching Methods | | | 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 | | | Work Placement(s) | | none |
| | Workload Calculation | |
| Midterm Examination | 1 | 2 | 2 | | Self Study | 14 | 4 | 56 | | Individual Study for Mid term Examination | 14 | 2 | 28 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 4 | 1 | 1 | 2 | 4 | 3 | 5 | 4 | 4 | 3 | 4 | 3 | 2 | 1 | 4 | | LO2 | 4 | 1 | 2 | 1 | 3 | 3 | 4 | 5 | 4 | 3 | 4 | 3 | 2 | 1 | 2 | | LO3 | 5 | 1 | 2 | 1 | 3 | 3 | 3 | 3 | 5 | 4 | 3 | 4 | 1 | 1 | 2 | | LO4 | 3 | 1 | 2 | 2 | 2 | 2 | 3 | 3 | 3 | 3 | 2 | 3 | 3 | 1 | 2 | | LO5 | 5 | 1 | 5 | 1 | 4 | 3 | 4 | 5 | 4 | 4 | 5 | 3 | 2 | 1 | 3 |
| | * 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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