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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 | | GIM-23-103 | | Elective | 1 | 2 | 6 |
| | Level of Course Unit | | Second Cycle | | Objectives of the Course | | The objective of the course is to introduce food wastes and to teach the exploitation of
food industry wastes for high value products | | Name of Lecturer(s) | | Doç. Dr. Gülçin YILDIZ | | Learning Outcomes | | 1 | To understand the sources of food wastes and the environmental and economic impacts of these wastes. | | 2 | To understand the environmental and economic profits of food waste valorization | | 3 | To understand biotechnological products and processes which use food wastes as subtrates. |
| | Mode of Delivery | | Daytime Class | | Prerequisites and co-requisities | | none | | Recommended Optional Programme Components | | none | | Course Contents | | Food loss and food waste are often used in scientific literature to identify the
discharge, degradation, lost or contamination of food materials intended for human
consumption. The food waste mainly comprises of spoiled materials from fruits and
vegetables, meat and dairy products and fruit processing wastes. Food waste is a
reservoir of complex carbohydrates, proteins, lipids and can form the raw materials for
commercially important metabolites. A large spectrum of commercially important
products such as biofuels, enzymes, organic acids, biopolymers, dietary fibres and
nutraceuticals have been developed from the bioconversion of food industry waste.
Environmentally friendly biotechnological techniques, new and optimized
bioprocessing strategies and downstream processes for biologically active molecules
raise economically interesting prospects for food waste. This lecture is intended to
review the food waste and food industry waste valorization techniques that have been
developed for the production of various kinds of products by using biotechnological
techniques. | | Weekly Detailed Course Contents | |
| 1 | The sources of food wastes and environmental and economical losses caused by these wastes. | | | | 2 | The sources of food wastes and environmental and economical losses caused by these wastes. | | | | 3 | Wastes from harvesting and production, distribution chain and customer behaviours. Industrial food wastes; fruit and vegetable industry wastes, cereal, meat, oil and dairy industry wastes | | | | 4 | Wastes from harvesting and production, distribution chain and customer behaviours. Industrial food wastes; fruit and vegetable industry wastes, cereal, meat, oil and dairy industry wastes | | | | 5 | Lignocellulosic food wastes | | | | 6 | Valorization of food industry wastes by biotechnological processes | | | | 7 | Valorization of food industry wastes by biotechnological processes | | | | 8 | Solid food waste composting | | | | 9 | Solid food waste composting | | | | 10 | Bioenergy production from food wastes | | | | 11 | Bioenergy production from food wastes | | | | 12 | Production of microbial polymers, organic acids, enzymes, prebiotics from food wastes | | | | 13 | Production of microbial polymers, organic acids, enzymes, prebiotics from food wastes | | | | 14 | Production of antioxidants, bioactive compounds, natural pigments and aromatic compounds from food industry wastes | | |
| | Recommended or Required Reading | | Tiwari, B., Norton, T., Holden, N.,2014, Sustainable Food Processing, Wiley Blackwell, 581 pp. | | 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 | 50 | | End Of Term (or Year) Learning Activities | 50 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | | none |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 1 | 1 | | Self Study | 1 | 25 | 25 | | Individual Study for Mid term Examination | 1 | 50 | 50 | | Individual Study for Final Examination | 1 | 50 | 50 | | Homework | 1 | 50 | 50 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 3 | 5 | 4 | 5 | 5 | 3 | 5 | 4 | 4 | 3 | 5 | 4 | 5 | 4 | 3 | 5 | | LO2 | 5 | 5 | 3 | 5 | 5 | 5 | 4 | 5 | 5 | 4 | 4 | 5 | 4 | 4 | 5 | 3 | | LO3 | 4 | 5 | 4 | 5 | 5 | 5 | 4 | 4 | 5 | 4 | 3 | 3 | 4 | 5 | 5 | 5 |
| | * 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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