Faculty of Engineering and Natural Sciences · Food Engineering (English 30%) · Undergraduate
Course Objective
The Food Biotechnology course comprehensively addresses the role of biotechnology in food production, processing, and development processes. The course begins with the fundamental concepts of biotechnology, its history, and its applications in the food sector, and then continues with important techniques used in molecular biology and genetics. Topics covered include types of biotechnology, cell structure, DNA, RNA, protein synthesis, control of gene expression, mutations, recombinant DNA technology, protein production, microbial biotechnology, enzyme production, plant biotechnology, biotechnology legislation and ethical issues, and high-fructose glucose syrup.
Required Resources
Ders notları (lecture notes)
1. Thieman WJ ve Palladino MA (2013) Biyoteknolojiye Giriş. Çeviri Editörü: Mücella Tekeoğlu. Palme Yayıncılık
2. Aran N (2012) Gıda Biyoteknolojisi. Nobel Akademik Yayıncılık.
Recommended Resources
Thieman and Palladino. Introduction to Biotechnology
Course Learning Outcomes
- Learns the basic concepts and history of food biotechnology (PÖÇ-1).
- Analyzes the functions of microorganisms, enzymes, and biotechnological processes in food production (PÖÇ-1).
- Gains proficiency in topics such as genetic engineering, microbial biotechnology, fermentation, and enzyme biotechnology (PÖÇ-1).
- Evaluates the effects of biotechnological methods in terms of food safety, quality, and sustainability (PÖÇ-6).
- Analyzes the ethical and religious aspects (e.g., halal status) of food biotechnology (PÖÇ-7).
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 3 | 48 |
| Out of Class Study Period | 16 | 3 | 48 |
| Midterm | 1 | 1 | 1 |
| Quiz | 1 | 1 | 1 |
| Assignment | 1 | 1 | 1 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 1 | 1 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Introduction, What is Biotechnology? Types of Biotechnology | Lecture notes related section |
| 2 | Genes and Genomes: Cell Structure, DNA, and Chromosomes | Lecture notes related section |
| 3 | Genes and Genomes: RNA and Protein Synthesis | Lecture notes related section |
| 4 | Genes and Genomes: Control of Gene Expression, Mutations | Lecture notes related section |
| 5 | Recombinant DNA Technology and Genomics: Restriction Enzymes | Lecture notes related section |
| 6 | Recombinant DNA Technology and Genomics: How Do We Identify and Clone the Gene of Interest? | Lecture notes related section |
| 7 | Recombinant DNA Technology and Genomics: DNA Sequencing and Bioinformatics | Lecture notes related section |
| 8 | Midterm | Midterm |
| 9 | Proteins as Products, Protein Structures, Protein Production | Lecture notes related section |
| 10 | Microbial Biotechnology: Microbes as Tools | Lecture notes related section |
| 11 | Microbial Biotechnology: Microbial Identification Enzyme Production | Lecture notes related section |
| 12 | Starter Culture Production | Lecture notes related section |
| 13 | Plant Biotechnology | Lecture notes related section |
| 14 | Biotechnology Legislation, Ethical Issues | Lecture notes related section |
| 15 | Production of High-Fructose Glucose Syrup General Review | Lecture notes related section |
| 16 | Final Exam | Final Exam |