Information Package / Course Catalogue
| Course Code | : GMP613 |
| Course Type | : Area Elective |
| Couse Group | : Third Cycle (Doctorate Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 8 |
The aim of the course is to discuss the defined practices of biotechnology in the field of food. These include microbial biotechnology, rapid identification techniques based on molecular methods, production of enzymes and various biomolecules.
Incudes isolation and identification of microorganisms important in the food industry, production of microbial-derived enzymes, fermentation and downstream processes, bioreactors.
| Assoc. Prof. Çisem BULUT ALBAYRAK |
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| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 9 | 3 | 168 |
| Midterm Examination | 1 | 15 | 1 | 16 |
| Final Examination | 1 | 15 | 1 | 16 |
| TOTAL WORKLOAD (hours) | 200 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 2 | 1 | 2 | 2 | |
OÇ-2 | 2 | 1 | 3 | ||
OÇ-3 | 1 | 2 | 2 | 4 | |
OÇ-4 | 2 | 1 | 3 | 3 | 4 |
OÇ-5 | 1 | ||||