Information Package / Course Catalogue
Food Biotechnology
Course Code: FE300
Course Type: Required
Couse Group: First Cycle (Bachelor's Degree)
Education Language: English
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 3
Objectives of the Course

The aim of the course is to understand the applications of biotechnology in the food sector and to gain knowledge about the microorganisms, enzymes, and biotechnological processes used in food production. This course emphasizes the role of food biotechnology in providing innovative solutions and its importance for sustainability.

Course Content

Microorganisms used in the food industry, recombinant DNA technology, fermentation, microbial growth, and fermented food production.

Name of Lecturer(s)
Assoc. Prof. Çisem BULUT ALBAYRAK
Learning Outcomes
1.Gaining knowledge about the concept, scope, and application areas of biotechnology
2.Gaining knowledge about fermentation, biotransformation, and biosynthesis, and understanding the meaning and content of related terms
3.Understanding the functioning of bioprocesses
4.Understanding the relationship between genetic science, its application areas, and food engineering
5.Applying fermentation technology in the production of fermented food products
Recommended or Required Reading
1.Lee, B. H. (2014). Fundamentals of food biotechnology. John Wiley & Sons.
2.Madigan, M. T., Bender, K. S., Buckley, D. H., Sattley, W. M., & Stahl, D. A. (2015). Brock biology of microorganisms (14th ed.). Pearson.
3.Johnson-Green, P. (2018). Introduction to food biotechnology. CRC Press.
4.Stahl, U. (2008). Food biotechnology. Springer-Verlag Berlin Heidelberg.
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction to biotechnology, definition and history of biotechnology, classical and modern biotechnology, application areas of biotechnology, related disciplines
Week 2 - Theoretical
Important microorganisms in biotechnology, use of bacteria, yeasts, and molds in biotechnology
Week 3 - Theoretical
Microbial growth and nutrition, uptake of nutrients into the cell, factors affecting microbial growth, fermentation media
Week 4 - Theoretical
Microbial metabolism, metabolism of various food molecules, microbial metabolic products
Week 5 - Theoretical
Regulation of microbial metabolism, development of microbial strains, recombinant DNA technology
Week 6 - Theoretical
Principles of industrial fermentation applications, fermentation methods, fermenters used in biotechnology, design, and setup of fermenters
Week 7 - Theoretical
Post-fermentation processes, separation and purification processes
Week 8 - Theoretical
Harvesting and disruption of cells, product recovery
Week 9 - Theoretical
Production of enzymes and amino acids by biotechnological methods
Week 10 - Theoretical
Production of vitamins by biotechnological methods
Week 11 - Theoretical
Production of single cell protein
Week 12 - Theoretical
Production of baker’s yeast
Week 13 - Theoretical
Ethics in biotechnology, legal regulations, genetically modified foods
Week 14 - Theoretical
Protein and enzyme biotechnology, protein bioengineering, production of recombinant enzymes and proteins and their use in the food industry, immobilized enzyme techniques, use of immobilized enzymes in the food industry
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory143270
Midterm Examination1325
Final Examination1325
TOTAL WORKLOAD (hours)80
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
OÇ-1
2
2
1
1
1
1
1
1
2
2
2
OÇ-2
2
2
1
2
2
1
1
1
2
2
2
OÇ-3
4
4
3
2
3
1
1
2
3
1
OÇ-4
3
2
3
1
2
1
3
3
2
3
4
OÇ-5
2
2
1
2
2
1
3
2
3
3
Adnan Menderes University - Information Package / Course Catalogue
2026