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Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
FOOD BIOTECHNOLOGY BSD 337 3 2 + 0 2 3
Ön Koşul Dersleri
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Önlisans
Dersin Türü SECMELI
Dersin Koordinatörü Öğr. Gör. HÜSEYİN DURAN
Dersi Verenler Dr.Öğr.Üyesi HÜLYA DEMİRHAN
Dersin Yardımcıları
Dersin Kategorisi Alanına Uygun Öğretim
Dersin Amacı
To provide information about the basis of food biotechnology, innovation and biotechnological methods used in food technology

 
Dersin İçeriği
The subject and importance of biotechnology. Important bacteria, mold and yeasts in terms of food biotechnology. Biotechnology in animal and vegetable food production. Genetically modified organisms and genetically modified foods. The effects of biotechnology
Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - Explain the definition and application areas of biotechnology. 2 - 1 - A - C -
2 - Explain important bacterial, mold and yeast species and their properties in food biotechnology. 2 - 1 - A - C -
3 - Explain biotechnological developments in animal and vegetable food production. 2 - 1 - A - C -
4 - Describe genetically modified organisms and genetically modified foods. 2 - 1 - A - C -
5 - Explain safe food production and biotechnology applications. 2 - 1 - A - C -
Öğretim Yöntemleri: 2:Question-Answer 1:Lecture
Ölçme Yöntemleri: A:Testing C:Homework

Ders Akışı

Hafta Konular ÖnHazırlık
1 Definition, subject and importance of biotechnology
2 Importance and properties of important bacteria, yeast and molds in food biotechnology
3 Biotechnology in animal food production
4 Biotechnology in plant food production
5 Enzymes used in food industry and application areas
6 Enzymes used in food industry and application areas
7 Genetically modified organisms and genetically modified foods
8 Genetically modified organisms and genetically modified foods
9 Mid-term, Food waste and biotechnology
10 Food waste and biotechnology
11 Microbial synthesis and production - vitamins, aroma and other products
12 Single cell protein
13 Social ethics and limitations of biotechnology
14 Potential effects of food biotechnology on food industry

Kaynaklar

Ders Notu
Ders Kaynakları

1.Ertugay, Z. ve M. Certel, 1995; Biyoteknoloji I. A.Ü. Ders Notu, No:135.

2.Littlehales, C. and A. Massey, 2007; Quide to Biotechnology, Biotechnology Industry Organisation (BIO).

3.Food Biotechnology-Techniques and Applications. By Gauri S. Mittal. 1992. Technomic Publishing Co., Inc., Lancaster, PA.

4. 3.Aran, N. 2010; Gıda Biyoteknolojisi, Nobel Yayınevi, Ankara.


Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
1 2 3 4 5
1 To gain basic theoretical and practical knowledge about mathematics, science and basic engineering. X
2 To have the ability to interpret and evaluate data, identify problems, analyze, and develop evidence-based solutions by using the basic knowledge and skills in the field. X
3 To be able to select and use modern techniques, tools and information technologies required for applications related to the field. X
4 Gaining the ability to produce solutions, take responsibility in teams or do individual work when faced with unforeseen situations in applications related to the field. X
5 Having foreign language knowledge at a level to follow the innovations in the field and master effective communication techniques . X
6 Awareness of the necessity of lifelong learning; to follow the developments in science and technology and gain the consciousness of self-renewal. X
7 To have a sense of social responsibility, universal, social and professional ethics and to respect historical values X
8 To have quality awareness, environmental protection knowledge, worker health and job security. X
9 To gain the ability to use computer software and hardware at the basic level required by the field. X
10 To gain application skills by examining the relevant processes in the industry and service sector on site. X
11 Gaining the ability to design using technical drawing, computer aided drawing, simulation programs, and to select systems and components related to the field, to make basic sizing calculations, to draw professional plans and projects, to use laboratory tools and equipment and their software. X

Değerlendirme Sistemi

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
KisaSinav 1 10
Odev 1 20
Odev 2 20
AraSinav 1 50
Toplam 100
Yıliçinin Başarıya Oranı 50
Finalin Başarıya Oranı 50
Toplam 100

AKTS - İş Yükü

Etkinlik Sayısı Süresi(Saat) Toplam İş yükü(Saat)
Course Duration (Including the exam week: 16x Total course hours) 16 2 32
Hours for off-the-classroom study (Pre-study, practice) 16 1 16
Mid-terms 1 8 8
Quiz 2 5 10
Assignment 1 5 5
Final examination 1 10 10
Toplam İş Yükü 81
Toplam İş Yükü /25(s) 3.24
Dersin AKTS Kredisi 3.24
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