Course Information

Course Name	Turkish	Biyoteknoloji
	English	Biotechnology
Course Code	GID 459	Credit	Lecture (hour/week)	Recitation (hour/week)	Laboratory (hour/week)
Semester	7	2	2	-	-
Course Language		Turkish
Course Coordinator		Enes Dertli
Course Objectives		1. Provide ability of scientific evaluation of the production of fermented food products, 2. Provide knowledge on r-DNA technology and its applications in the food industry, 3. Provide knowledge on the new analysis methods used in the food analysis, 4. Provide knowledge on the use of biotechnological methods for utilization of food by-product s and waste management, 5. Improve student's communication, presentation and writing skills related to food biotechnology.
Course Description		To provide knowledge of methods and tools applied to the production of biotechnologically derived foods and food ingredients. To equip students with the basic scientific skills to enter the food biotechnology industry. To improve students communication, presentation and writing skills related to food biotechnology.
Course Outcomes
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Required Facilities
Other
Textbook
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