Faculty of Engineering and Natural Sciences · Molecular Biology and Genetics (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.
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).