Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING (DOCTORATE DEGREE) | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | KEMAL ŞEN (kemalsen@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| To understand the basis of food biotechnology. To understand the biotechnological methods used in food technology. To understand new biotechnological developments. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Understands classical and modern biotechnological methods. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-2 | Insight the use of microorganisms in the food technology for biotechnological purposes. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-3 | List the usage areas of biotechnology. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Application areas of biotechnology, biologycal carbon cycle, important microorganisms in biotechnology, the importance of biotechnology, biotechnological methods, genetic engineering and application areas, biotechnological products in the world. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | History, development and applications of Biotechnology | Lecture, discussion or distance education |
| 2 | Important microorganisms in biotechnology | Lecture, discussion or distance education |
| 3 | Bioreactors and Fermentation Products | Lecture, discussion or distance education |
| 4 | Biotechnological methods | Lecture, discussion or distance education |
| 5 | Industrial Fermentation Products: Antibiotics, vitamins, amino acids and other additives | Lecture, discussion or distance education |
| 6 | DNA and Gene Banks | Lecture, discussion or distance education |
| 7 | gene expression | Lecture, discussion or distance education |
| 8 | mid-term exam | |
| 9 | Recombinant dna technology | Lecture, discussion or distance education |
| 10 | Recombinant dna technology | Lecture, discussion or distance education |
| 11 | Genetic engineering | Lecture, discussion or distance education |
| 12 | Biotechnological applications in food industry-I | Lecture, discussion or distance education |
| 13 | Biotechnological applications in food industry-II | Lecture, discussion or distance education |
| 14 | Social dimension and future of biotechnological applications | Lecture, discussion or distance education |
| 15 | Biosafety and Ethical Concerns | Lecture, discussion or distance education |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Food Biotechnology-Techniques and Applications. By Gauri S. Mittal. 1992. Technomic Publishing Co., Inc., Lancaster, PA | |
| 2 | Aran N. ‘‘Food Biotechnology’’ Nobel Publication, 2010, Ankara. | |
| Required Course instruments and materials | ||
| Books | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 5 | 8 | 40 |
| e) Term paper/Project | 4 | 13 | 52 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 5 | 15 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 4 | 7 | 28 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||