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GID 413E - Biotechnology

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 students communication, presentation and writing skills related to food biotechnology

Course Description

Use of live organisms such as microorganisms, plants and animals and isolated cells and enzymes of these organisms for the production of novel food products and ingredients, development of food processing techniques, genetic modifications in foods and their assessment for food safety, associated novel food analysis techniques.

Course Coordinator
Neşe Şahin Yeşilçubuk
Course Language
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