Information Package / Course Catalogue
Biotechnology in Food Industry
Course Code: VBH542
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

To have information about the history of biotechnology, application areas of biotechnology, gene transfer technique and health relation, benefits and risks of genetically modified foods

Course Content

Definition and history of biotechnology, application areas, methods used in the analysis of genetically modified organisms, evaluation of potential risks, benefits and health hazards of genetically modified foods, legal regulations.

Name of Lecturer(s)
Learning Outcomes
1.To know the definition and history of biotechnology
2.To have knowledge about application areas of biotechnology
3.To have knowledge about gene transfer technique
4.To learn the methods used to detect genetically modified organisms
5.To have knowledge about the benefits and damages of genetically modified foods
6.To gain knowledge about evaluating health risks of GMOs
Recommended or Required Reading
1.Aran N, Gıda Biyoteknolojisi, 2010, Ankara
2.Lee BH, Fundamentals of Food Biotechnology, 2015, UK
Weekly Detailed Course Contents
Week 1 - Theoretical
Definition and history of biotechnology, Application areas of biotechnology
Week 2 - Theoretical
Use of microorganisms in the food industry
Week 3 - Theoretical
Biochemistry and molecular biology (Nucleic acids, carbohydrates, lipids, proteins and enzymes)
Week 4 - Theoretical
Molecular biological methods
Week 5 - Theoretical
Fermentation technology in the food industry
Week 6 - Theoretical
Application areas of enzymes in food industry
Week 7 - Theoretical
Fermented meat products
Week 8 - Intermediate Exam
Midterm exam
Week 9 - Theoretical
Fermented milk products, probiotic organisms and cheese
Week 10 - Theoretical
Waste management in the food industry and evaluation of by-products
Week 11 - Theoretical
Biotechnological applications in lipids and structured lipids
Week 12 - Theoretical
Aroma biotechnology
Week 13 - Theoretical
Plant biotechnology
Week 14 - Theoretical
Genetically modified foods
Week 15 - Theoretical
Food bioreservation (bacteriocins, protective cultures, current studies)
Week 16 - Final Exam
Final exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Reading140228
Midterm Examination115217
Final Examination125227
TOTAL WORKLOAD (hours)100
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
PÇ-13
OÇ-1
OÇ-2
5
OÇ-3
OÇ-4
5
5
5
5
5
5
OÇ-5
OÇ-6
5
Adnan Menderes University - Information Package / Course Catalogue