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Course Information

Course Name
Turkish Biyoteknoloji
English Biotechnology
Course Code
GID 413 Credit Lecture
Semester 7
3 3 - -
Course Language Turkish
Course Coordinator Neşe Şahin Yeşilçubuk
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 Student, who passed the course satisfactorily can:
1. Apply basic knowledge of modern and classical methods and tools in food biotechnology
2. Demonstrate a basic understanding of the application of biotechnology in foods with
special emphasis on biosafety and ethical aspects
3. Demonstrate an awareness of how and what is learned in the classroom applies to the
4. Demonstrate an ability to synthesize and integrate information and ideas
5. Articulate ideas clearly and concisely
6. Seek information on problems from multiple sources. Cooperate with others
7. Take new information and effectively integrate with previous knowledge
8. Learn from mistakes and continue improvement
Pre-requisite(s) None
Required Facilities
Textbook Lee, B., 1996, Fundamentals of Food Biotechnology, VCH Publishers Inc.,
Other References Mittal, G.S., 1992, Food Biotechnology. Techniques and Applications,
Technomic Publishing AG, ISBN:0877628882.
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