Information Package / Course Catalogue
Food Biotechnology
Course Code: BD705
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

Giving information about biotechnology applications in food industry

Course Content

This course includes definition of biotechnology and its applications and important microorganisms in biotechnology, fermentors, production of vinegar, pickle, olive, boza, bread, beer, wine, ethanol and alcoholic beverages.

Name of Lecturer(s)
Learning Outcomes
1.Explain production technologies of fermented foods
2.List the microorganisms used for fermentation
3.Control the factors affecting fermentation process
4.List food biopreservation techniques.
5.List hurdle technology applications
Recommended or Required Reading
1.Kesim, M., 1995. Gıda Teknolojisi, Anadolu Üniversitesi Yayınları, No:909, Eskişehir
2.Aran, N., 2012. Gıda Biyoteknolojisi, Nobel Akademik yayıncılık, Ankara.
3.www.gkgm.gov.tr
Weekly Detailed Course Contents
Week 1 - Theoretical
The Scope and Importance of Biotechnology
Week 2 - Theoretical
Areas Related to Biotechnology I
Week 3 - Theoretical
Areas Related to Biotechnology II
Week 4 - Theoretical
Important Bacteria in Food Biotechnology and Their Characteristics
Week 5 - Theoretical
Important Moulds in Food Biotechnology and Their Characteristics
Week 6 - Theoretical
Important Yeast Species and Their Characteristics in Food Biotechnology
Week 7 - Theoretical
The Development of Biotechnology Worldwide and in Turkey, Its Current Status and Potential for Growth
Week 8 - Theoretical
Gene Transfer Methods Used in Food Biotechnology (Mid-term Exam)
Week 9 - Theoretical
Biotechnology in Animal Food Production (mid-term exam assessment)
Week 10 - Theoretical
Biotechnology in Plant-Based Food Production
Week 11 - Theoretical
Food and Genetically Modified Organisms
Week 12 - Theoretical
Production of Food Additives and Biotechnology (Enzymes, sweeteners, vitamins, etc.)
Week 13 - Theoretical
Food Waste and Biotechnology
Week 14 - Theoretical
Food Analysis and Biotechnology
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%10
Quiz1%10
Midterm Examination1%20
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Midterm Examination110111
Final Examination115116
TOTAL WORKLOAD (hours)69
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
PÇ-12
OÇ-1
3
3
2
OÇ-2
3
3
2
OÇ-3
3
3
2
OÇ-4
3
3
2
OÇ-5
3
3
2
Adnan Menderes University - Information Package / Course Catalogue
2026