Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GT-411FOOD BİOTECHNOLOGYCompulsory473
Level of Course Unit
First Cycle
Objectives of the Course
To be able to inform students about the definition, historical development and application areas of biotechnology in general and to gain knowledge about the economic, social, ethical and political approaches besides the scientific meaning and to have knowledge about the applied biotechnological applications.
Name of Lecturer(s)
Dr. Öğr. Üyesi Mustafa CÜCE
Learning Outcomes
1To comprehend the basics of biotechnological applications, to be able to transfer basic biotechnology information to food biotechnology
2To comprehend the basics of biotechnological applications, to be able to transfer basic biotechnology information to food biotechnology
3To have knowledge about Food Biotechnology applications
4To have knowledge about Food Biotechnology applications
5To have knowledge about current industrial food biotechnology applications
6To have knowledge about current industrial food biotechnology applications
7To understand the fundamentals of fermentation technologies
8To understand the fundamentals of fermentation technologies
9To have information about genetically modified foods
10To have information about genetically modified foods
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Introduction to Biotechnology; Short History of Biotechnology, Types of Biotechnology, Biological Problems of Our Age, Biotechnology and Labor, Microbial Biotechnology, Fermentation Biotechnology, Recombinant DNA Technology, Enzyme Technology and Plant Biotechnology
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Introduction to Biotechnology
1Introduction to Biotechnology
2Food Biotechnology
2Food Biotechnology
3Food Microbiology
3Food Microbiology
4Biochemistry and molecular biology
4Biochemistry and molecular biology
5Fermentation technologies in food industry
5Fermentation technologies in food industry
6Application areas of enzymes in food industry
6Application areas of enzymes in food industry
7Recombinant DNA technology
7Recombinant DNA technology
8Midterm
8Midterm
9Introduction to plant biotechnology
9Introduction to plant biotechnology
10Plant biotechnology applications
10Plant biotechnology applications
11Plant biotechnology applications
11Plant biotechnology applications
12Student presentations
12Student presentations
13Student presentations and general review
13Student presentations and general review
14Final exam
14Final exam
15Öğrenci sunumları ve genel tekrar
16Final Sınavı
Recommended or Required Reading
Gıda Biyoteknolojisi, Prof. Dr. Necla ARAN (2016); Biyoteknolojiye Giriş, Mücella TEKEOĞLU (2013); Biyoteknolojiye Giriş, Thieman, W. J., Palladino, M.A., Palme Yayıncılık, 2013; Bitki Biyoteknolojisi ve Genetik, C. Neal Stewart, Jr., Nobel Akademik Yayıncılık, 2016
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
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Makeup Examination111
Attending Lectures14342
Discussion14114
Question-Answer14114
Brain Storming717
Individual Study for Mid term Examination717
Individual Study for Final Examination818
TOTAL WORKLOAD (hours)95
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
LO144445333
LO254545444
LO344545445
LO444444335
LO545544535
LO6        
LO7        
LO8        
LO9        
LO10        
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Giresun University, Giresun / TURKEY • Tel  (pbx): +90 454 310 10 00 • e-mail: halklailiskiler@giresun.edu.tr