Ders Planı

Lesson Information

Course Credit
Course ECTS Credit
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?
Course Coordinator	Assist. Prof. Dr. ZEHRA GÜLSÜNOĞLU KONUŞKAN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	The aim of this course is to define biotechnology, to introduce its application areas, to give information about important microorganisms in biotechnology and their growing conditions, to obtain nutrients in the industrial field, to enlighten the techniques used in plant and animal production, to introduce gene transfer with DNA technology and genetically modified organisms.
Course Content	In the content of this course; introduction to biotechnology, definition of biotechnology, modern biotechnology, science and technologies contributing to biotechnology, identification of important microorganisms used in biotechnology, microbial growth kinetics, factors affecting microorganism growth, usage areas of microorganisms in industry, production samples of biotechnological foods, enzyme applications, baker's yeast production, fermented dairy products, fermented vegetable products, fermented alcoholic beverages, biotechnological applications in oils, aroma biotechnology, genetically modified organisms, applications of recombinant DNA technology in industry and legal regulations will be discussed.

The aim of the course

The aim of this course is to define biotechnology, to introduce its application areas, to give information about important microorganisms in biotechnology and their growing conditions, to obtain nutrients in the industrial field, to enlighten the techniques used in plant and animal production, to introduce gene transfer with DNA technology and genetically modified organisms.

Course Content

In the content of this course; introduction to biotechnology, definition of biotechnology, modern biotechnology, science and technologies contributing to biotechnology, identification of important microorganisms used in biotechnology, microbial growth kinetics, factors affecting microorganism growth, usage areas of microorganisms in industry, production samples of biotechnological foods, enzyme applications, baker's yeast production, fermented dairy products, fermented vegetable products, fermented alcoholic beverages, biotechnological applications in oils, aroma biotechnology, genetically modified organisms, applications of recombinant DNA technology in industry and legal regulations will be discussed.

Learning Outcomes

To be able to associate the necessary knowledge in the field of nutrition and dietetics with the developments encountered in current life and / or in the national-international field, to carry out a study independently and to take responsibility as a team member.
Using the current knowledge and skills acquired in the field of Nutrition and Dietetics; determines, evaluates, interprets, produces solutions to the nutritional status of individuals, applies medical nutrition therapy, follows and evaluates the events / developments on the agenda of the society and the world, applies ethical rules in health and proposes solutions.
Uses the theoretical and practical knowledge acquired for health promotion, prevention of diseases and treatment when necessary.
Uses computer, statistics, information and communication technologies and research competencies in nutrition sciences.
To be able to think and apply the basic knowledge related to the field of Nutrition and Dietetics in detail, especially to have problem solving and decision making skills, to evaluate critically, to plan, implement, monitor, evaluate and evaluate appropriate medical nutrition therapy for patients in different age groups and to participate in clinical research.
Adopts personal development and lifelong learning; adopts the understanding of quality, has the ability to evaluate information related to the field and different disciplines and supports educational promotion and information programs related to the field.
Uses his/her knowledge to demonstrate the accuracy of practices in the field of Nutrition and Dietetics, expresses his/her thoughts and opinions clearly verbally and in writing by presenting reasons and evidence, and communicates effectively with all stakeholders in line with ethical principles.
At every stage of their work, they communicate effectively with their patients and other disciplines required by the treatment, and ensure that teamwork is carried out in a coordinated manner.
To be able to follow the information in the field of nutrition and dietetics and communicate with colleagues and have the ability to communicate interculturally by using a foreign language at least at the European Language Portfolio B1 General Level.
In order to contribute to the development of the dietetic profession, they follow current treatment approaches, follow evidence-based scientific research, act in accordance with ethical values, adopt the importance of social justice and environmental sustainability as well as having awareness of quality culture, and develop educational materials in these directions.

Weekly Course Subjects

1	Introduction to Biotechnology
2	Application areas of biotechnology
3	Microorganism growth
4	Kinetic parameters for microbial production
5	Basic Principle of Bioreactors
6	Types of Bioreactors
7	Fermentation technology (batch / continuous / semi-continuous fermentation methods)
8	Midterm exam
9	Sub-separation processes, separation and purification methods
10	Production and filtration methods of enzymes
11	Intracellular and extracellular products
12	Biotechnological applications in food technology I
13	Biotechnological applications in food technology II
14	Genetically modified organisms and their use in industry

Resources

1-Aran Necla., Gıda Biyoteknolojisi, 5. Basım, Nobel.

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CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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