Ders Planı

Lesson Information

Course Credit	3.0
Course ECTS Credit	5.0
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	Compulsory
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	Z
Course Coordinator	Assist. Prof. Dr. ELİF MERVE KAHRAMAN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	Significant enzymes and their nomenclature, commercial enzyme production and purification of enzymes, properties of enzymes used in food technology and important functions.
Course Content	Identification and identification of biotechnology; History; Genetic material types; Structure of DNA and RNA; Some properties of DNA (replication, repair and expression), enzymes in DNA replication; Transcription and control; Translation; Genetic code; Methods of strain development in biotechnology; Mutations and mutagens; Genetic recombinations in prokaryotes; Molecular cloning; Principles of microbial growth (in cut and continuous cultures); Properties and use of bioreactors.

The aim of the course

Significant enzymes and their nomenclature, commercial enzyme production and purification of enzymes, properties of enzymes used in food technology and important functions.

Course Content

Identification and identification of biotechnology; History; Genetic material types; Structure of DNA and RNA; Some properties of DNA (replication, repair and expression), enzymes in DNA replication; Transcription and control; Translation; Genetic code; Methods of strain development in biotechnology; Mutations and mutagens; Genetic recombinations in prokaryotes; Molecular cloning; Principles of microbial growth (in cut and continuous cultures); Properties and use of bioreactors.

Learning Outcomes

Having sufficient background in mathematics, chemistry and food technology issues, he can use theoretical and practical knowledge in these areas to solve problems.
They can convey to their working environment that they have learned about nutritional values, product components and additives in working environment.
It can interpret food microbiology and food chemistry knowledge and microbiological and chemical analyzes through experimental investigations and determine whether a food is at risk for human health.
They may have risk management skills in line with legislation related to the conduct of food processing, production and laboratory work.
They have knowledge about food processing, production, storage and sales methods and hygiene and sanitation conditions.
They can ensure that occupational health and safety conditions in the working environment are adequately applied.
They can follow current developments in food business and laboratory work techniques that can make appropriate method selection using information technologies and carry out R&D activities.
Ability to design, conduct experiments, collect data, analyze and interpret results related to food science
Ability to work effectively in multi-disciplinary areas as well as to work individually, self-confidence to take responsibility.
The ability to access knowledge about food science and to do resource research for this purpose, the ability to use databases and other sources of information.
It has enough knowledge to ensure the continuity of healthy and reliable production and can take an active role in laboratory and quality control studies.
Food industry can take responsibility at various stages of production.
In the laboratories in the food sector, they recognize and use the necessary devices.
The food industry conducts a given task independently using the basic information it receives.
Lifelong learning has a cultural product.
Participates in training, seminars, fairs, etc. related to the food field.
It has the ability to follow the agenda for professional development, to gain access to information, to monitor developments in science and technology.
It gains the ability to constantly renew itself.
They present presentations (both verbally and in writing) using information technology effectively.
Professional ethics and responsibility gain consciousness.
Contemporary research can be used to prepare and implement projects related to food science using literature.
Who can prepare social responsibility projects.
Will be able to follow literature related to food science and have knowledge of foreign language to communicate with colleagues.
The fairs and professional developments related to the field are followed.
Has the competence to harmonize the studies carried out in the field of food with the legislation.
They can plan hygiene and sanitation trainings in order to create a healthy working environment in food sector.
They can take precautions for critical control points in work areas.
They can support the execution of the works with the quality assurance for the sector and can follow the documentation.

Weekly Course Subjects

1	Biotechnology
2	Fermentation
3	Classification of microorganisms and growth kinetics
4	Principles of bioreactors
5	Bioreactors types
6	Batch, semibatch and continious fermentation methods
7	Midterm exam
8	Separation and purification, downstream processes
9	Enzymes, structures, production of enzymes in bioreactors, membrane filtration
10	Intracellular and extracellular products, their separations
11	Enzyme immmobilization and immobilization techniques
12	Wine production
13	Beer production
14	Botechnological application in food industries

Resources

1-1-Shuler M.L., Kargi F., Bioprocess engineering: basic concepts, Second Ed., 2002, Prentice Hall.

Aran Necla., Gıda Biyoteknolojisi, 5. Basım, Nobel.
Brock, Mikroorganzimaların Biyolojisi, 11. baskı
Topal, Biyogüvenlik ve Biyoteknoloji
Aran, Gıda Biyoteknolojisi
Güner, H., 1991, Tohumsuz Bitkiler Sistematigi,
Sharma, O. P., Text Book of Algea, 395 s., New Delhi.
Round, F. E., 1973, The Biology of Algea, 2 nd. Ed., Edward Arnold, London.
Elliot. W., Stoching, C. R., Barbour, M. G., Rost, T. L., 1982, Botany, An Introduction to Plant Biology, 6 nd. Ed., John Wiley and Sons, Singapure

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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