Food Biotechnology

Course Code:

FDE 421

Course Type:

Area Elective

Credits:

3

Theoric:

3

Practice:

0

Laboratory Hour:

0

ECTS:

5

Course Language:

English

Courses given by:

F. Yeşim Ekinci

Course Objectives:

This course is designed to give students an understanding of the use of traditional and modern biotechnology techniques to enhance the production, nutritional value, safety, and taste of foods, the development of recombinant microbial and plant cells, molecular methods for gene cloning, genetic, protein and metabolic engineering, genomics, proteomics, PCR and Real-Time PCR, genetically modified organisms and their detection, as well as regulations and patenting of genetically modified organisms, industrial applications.

Course Methodology:

1: Lecture, 2: Question-Answer, 3: Lab, 4: Case-study

Course Evaluation Methods:

A: Testing, B: Experiment, C: Homework, D: Project

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Course Learning Outcomes

Course Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
To ensure that the students gain basic food biotechnology background at a theoretical as well as practical level	1,3,8,11,15,16,17	1,2	A,C,D
Knowledge and understanding of definition and the different uses of food biotechnology including the tools used, production of recombinant proteins and additives to use in food technology, transgenic foods, diagnostic system used in food industry, and ethics and safety of food biotechnology	15,16,17,19	1,2	A,C,D
The ability to design and perform independent experiments and to analyze and interpret the experimental results	22,23,25	1,2	A,C,D
to understand new development in the field with analytical thinking of the various aspects of the new technology	19	1,2	A,B,C

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Scope of Food Biotechnology (What is the difference between food technology and food biotechnology?)	Lecture Notes
2	Tools of the Trade (How biotechnology techniques relate to food?)	Lecture Notes
3	Recombinant Proteins (Production and applications in food)	Lecture Notes
4	Plant and Animal Biotechnology in Foods (Background)	Lecture Notes
5	Plant and Animal Biotechnology in Foods (Application to food production)	Lecture Notes
6	Recombinant DNA Technology	Lecture Notes
7	Exam I	Lecture Notes
8	Recombinant DNA Technology	Lecture Notes
9	Gene Cloning and Production of Recombinant Proteins	Lecture Notes
10	Diagnostic Biotechnology	Lecture Notes
11	Exam II	Lecture Notes
12	Cell Culture and Food	Lecture Notes
13	Industrial Cell Culture	Lecture Notes
14	Ethics, Safety, And Regulation	Lecture Notes

Recommended Sources

RECOMMENDED SOURCES
Textbook	Slides
Additional Resources	Introduction to Food Biotechnology. Perry Johnson-Green, CRC Press, 2002

Material Sharing

MATERIAL SHARING
Documents
Assignments
Exams

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Mid-terms	2	67
Term Project and Quizzes	1	33
Total		100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		60
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM
No	Program Learning Outcomes	Contribution
No	Program Learning Outcomes	1	2	3	4	5
1	Theoretical knowledge about physical, chemical and biological properties of foods from animal and plant origins.		X
2	Theoretical knowledge about fundamental nutritional elements of foods from animal and plant origins and their relationship with consumers.
3	Theoretical knowledge about food processes and food technologies.				x
4	Theoretical knowledge about thermodynamics, heat and mass transfer and fluid mechanics in food processes.
5	Theoretical knowledge about obtaining and maintenance of food quality and food safety.
6	Theoretical knowledge about national and international food regulations and laws.
7	Theoretical knowledge about the role of microorganisms in food processing and preservation and in good hygiene practices.
8	Theoretical knowledge about applications of biotechnology in the food industry.					X
9	Theoretical knowledge about application of physical, chemical, biological, sensory and statistical analyses in foods and food processes.
10	Application of mathematics, science and fundamental engineering knowledge to identify, define and solve food engineering problems.
11	Analysis of foods and evaluation of data.					X
12	Application of microbiological analyses on foods and taking necessary precautions for food preservation based on the data.
13	Usage of knowledge on statistical and software in food process management.
14	Determination of critical control points on process flow chart, identification and application of necessary corrective actions.
15	Transfer of theoretical knowledge about food production processes and food quality and safety to application.			X
16	Design and application of experiments in food processes, evaluation and discussion of data.					X
17	Evaluation of local and global effects of scientific and technological progress and engineering applications on health and environment.					X
18	Usage of information technologies to solve food engineering problems and to design processes.
19	Design of a complex system, process, equipment or product within specified requirements and boundaries, application of modern design techniques for the purpose.				X
20	Execution of planning, development and application steps of design together with food safety rules.
21	Consideration of consumer types and properties while designing products.
22	Efficient contribution to team work and inter disciplinary collaborations.					X
23	Studying individually and taking initiatives when necessary.				X
24	Appreciation of the need for lifelong learning, and for follow up on and application of developments in science and technology.
25	Expressing one’s self both orally and in writing in Turkish and English, using these languages effectively in professional communication.					X
26	Awareness of legal aspects of engineering practices.
27	Awareness of professional ethics and responsibilities.
28	Awareness of responsibilities and duties in project development, application and management for food manufacture.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)			Total Workload (Hour)
Lectures	14		3	42
Quizzes	4		0.25	1
Hours for off-the-classroom study (Term-projectsPre-study, practice)	14		4	56
Midterm – Pre-study Exam	2		12	24
	2		2	4
Final – Pre-study Exam	1		24	24
	1		2	2
Total Work Load					153
Total Work Load / 30 (h)					5,1
ECTS Credit of the Course					5

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