Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GT-408NEW DEVELOPMENTS IN FOOD TECHNOLOGYCompulsory483
Level of Course Unit
First Cycle
Objectives of the Course
Discussing the latest scientific and technological developments in the field of food science and technology
Name of Lecturer(s)
Öğr. Gör. Dr. Oksal MACAR
Learning Outcomes
1Learns food chemistry, biotechnology, biochemistry, application of molecular biology to food science.
2Learns to understand the latest developments in food production technologies
3Learns the use of genetically modified foods and human nutrition.
4Genetiği değiştirilmiş gıdaların tanımlanması, biyogüvenlik ve risk analizleriniöğrenir
Mode of Delivery
Face to Face
Prerequisites and co-requisities
none
Recommended Optional Programme Components
Course Contents
Discussion of recent developments in food science
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Introduction to genetically modified foods.
2Production legislation and labeling of genetically modified foods.
3Importance and risk analysis of genetically modified foods in terms of human nutrition
4Analysis of genetically modified foods and methods of investigating the presence in foods.
5Genetically modified foods for human consumption.
6Use of genetic engineering techniques in the production of foods with higher nutritional value
7Use of genetic engineering techniques in the production of foods with higher nutritional value
8Mid term exam
9Use of genetic engineering techniques in the production of foods with extended shelf life
10Manipulation of flavonoid content in fruits.
11Production of genetically modified animal foods.
12Discussion of advanced fermentation techniques used in food industry.
13Microbial production of enzymes used in food industry.
14Microbial production of some additives used in food industry.
15Microbial production of some proteins used in food industry.
16Final sınavı
Recommended or Required Reading
Food Biotechnology, Eds, Stanislaw Bielecki, Johannes Tramper, Jacek Polak, Progress in Biotechnology, Elsevier Science, ISBN: 0-444-50519-9Food Biotechnology, Eds,, YH Hui, George G. Khachatourians, Microorganisms, Wiley, VCH. Fruit-specific RNAi-mediated suppression of DET1enhances carotenoid and flavonoid content in tomatoes. Nature Biotechnology 23, 890 -895 (2005)Lemaux PG, Genetically Engineered Plants and Foods: A Scientist's Analysis of the Issues Principles of Biochemistry, Lehninger, 4th edition
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Work Placement(s)
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Attending Lectures14228
Self Study12020
Individual Study for Mid term Examination12020
Individual Study for Final Examination12020
TOTAL WORKLOAD (hours)90
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
LO1 4      
LO2 4      
LO3 4      
LO4 4      
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
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