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Week
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Topics
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Study Metarials
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1
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Definition of biotechnology, applications and biotechnology related concepts in Turkey, up-to-date industrial applications of biochemical processes
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R1 - CHAPTER 1
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2
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Microbial Processes (Yeast)
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R2 - CHAPTER 2
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3
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Microbial Processes (Bacterial)
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R1 - CHAPTER 2
R2 - CHAPTER 3
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4
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Enzymatic Processes, enzyme activity, immobilized enzymes, affect of immobilization on the enzyme activity, methods of enzyme immobilization
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R1 - CHAPTER 2 and 3
R2 - CHAPTER 4
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5
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Controlled Release, Mechanism and Kinetics
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R1 - CHAPTER 4
R2 - CHAPTER 5
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6
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biosensors
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R1 - CHAPTER 4
R2 - CHAPTER 6
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7
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Biosensors
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R1 - CHAPTER 5
R2 - CHAPTER 7
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8
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Methods in Molecular Biology
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R1 - CHAPTER 6
R2 - CHAPTER 8
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9
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Methods in Molecular Biology
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R1 - CHAPTER 7 and 8
R2 - CHAPTER 9
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10
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Transgenic Applications: Genetically Modified Organisms (GMOs) and their products
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R1 - CHAPTER 10
R2 - CHAPTER 10
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11
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GMO and Food Safety
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R1 - CHAPTER 15
R2 - CHAPTER 11
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12
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Up-to-date Applications of Food Biotechnology, Presentations
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R1 - CHAPTER 16
R2 - CHAPTER 12
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13
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Up-to-date Applications of Food Biotechnology ? Presentations
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R1 - CHAPTER 9
R2 - CHAPTER 13
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14
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Up-to-date Applications of Food Biotechnology, Presentations
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R1 - CHAPTER 9
R2 - CHAPTER 14
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Prerequisites
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-
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Language of Instruction
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Turkish
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Responsible
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Prof. Dr. Baran ÖNAL ULUSOY
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Instructors
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-
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Assistants
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-
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Resources
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R1. Aran, N. (2010). Gıda Biyoteknolojisi. Nobel yayınları, İstanbul.
R2 Course notes
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Supplementary Book
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SR1. Topal, Ş. (2006). Biyogüvenlik ve Biyoteknoloji. Cemturan Ofset, İstanbul.
SR2. Temizkan, G. ve Arda, N. (2008). Moleküler Biyolojide Kullanılan Yöntemler. Nobel Yayınları, İstanbul.
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Goals
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To provide food engineering students with the necessary knowledge and skills in food biotechnology, microbial and enzymatic processes, biosensor applications and transgenic applications; To ensure that food engineering students have knowledge about Food Safety.
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Content
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Providing food engineering students with the necessary knowledge and skills in food biotechnology, microbial and enzymatic processes, biosensor applications and transgenic applications; ensuring that food engineering students have knowledge about Food Safety.
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Program Learning Outcomes |
Level of Contribution |
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1
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Ability to apply mathematics, science and engineering theories and principles into Food Engineering problems.
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-
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2
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Ability to plan and perform product development applications in Food Engineering
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3
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3
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Designing and conducting experiments, as well as to analyze and interpret data
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-
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4
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Ability to design and analyze a process for a specific purpose within technical and economical limitations
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2
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5
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Ability to recognize the technologies developed in the field and to solve the problems encountered in the application process of these technologies.
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5
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6
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Obtaining information about the problems of the age by following the technological developments and choosing and using the appropriate tools in the applications.
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5
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7
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Ability to define, model, and solve problems related to Food Engineering.
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-
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8
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Recieving the board education necessary to understand the impact of engineering calculations on a global and societal level
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3
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9
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Receive the broad education necessary to understand the impact of engineering solutions on a global and societal level
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4
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10
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Using databases and other information resources to the knowledge required in the field
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3
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11
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Following national and international legislation and other regulations in the field
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-
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12
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Knowing and applying the issues related to environment, occupational safety and human health in applications in the field
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-
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13
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Ability to work in interdisciplinary teams and communicate effectively
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3
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14
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Ability to have the awareness of the necessity of lifelong learning
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2
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15
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Ability to comprehend, adopt and apply social, cultural and social responsibilities
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-
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