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Catalog Data :
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GID 413 Biotechnology (3-0) 3
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Biotechnological
applications in food industry, including utilization of biological organisms
and enzymes, r-DNA technology; basic concepts of immunological and genetic techniques for
food analysis.
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Prerequisites:
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GID 222 or GID 311
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Language:
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Turkish
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Textbook:
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Lee, B. 1996. Fundamentals of
Food Biotechnology. VCH Publishers Inc., NY.
Roller,
S. and S. Harlander. 1998. Genetic Modification in the Food Industry: A strategy for Food Quality Improvement.
Blackie Academic and Professionals, London, England.
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Reference Books and articles:
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Engel, K.H., Takeoka, G.R. and R.
Teranishi. 1995. Genetically Modified Foods: Safety Aspects. American
Chemical Society, Washington.
Mittal, G.S. 1992. Food
Biotechnology. Techniques and Applications. Technomic Publishing AG, Basel.
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Course Objectives :
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To provide knowledge of methods
and tools applied to the production of biotechnologically derived foods and
food ingredients. To equip students with the basic scientific skills to enter
the food biotechnology industry. To improve students communication,
presentation and writing skills related to food biotechnology.
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Topics :
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week
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Introduction basic concepts of food biotechnology
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1
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Microoorganisms of biotechnological
importance: properties; isolation,
cultivation and preservation techniques; strain improvement
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2
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3
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Production of Single Cell Protein, Single Cell Oil and
food ingredients from microorganisms
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1
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Utilization
of enzymes in food industry; basic immobilization techniques applied to
enzymes and microorganisms
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1
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Basic concepts
in the field of immunology and
genetic
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1
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Immunological and
genetic techniques for food analysis
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1
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r-DNA technology: and applications in agriculture and
food industry
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1
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Detection of genetically modified organisms; discuss with
respect to legal, biosafety and ethical aspects
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1
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Plant cell and tissue cultivation
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1
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Waste management and food processing
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1
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Class Schedule:
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Classes are held in one session
per week; 3 class hours in one session.
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Contribution of course to meeting the
professional component: This course contributes as a
technical elective to food engineering topics with special emphasis on food
biotechnology.
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Relation of course to program objectives:
Strategies and Actions
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Student Learning Outcomes
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ABET Criterion 3
(a-k) & FdE (l)
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Program Objectives
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Assessment Methods / Metrics
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A textbook and reference
books are assigned to students in the beginning of the semester.
Lecture material is
provided.
Lectures are based on
syllabus.
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Apply basic knowledge of
modern and classical methods and tools in food biotechnology.
Demonstrate a basic
understanding of the application of
biotechnology in foods with special emphasis on biosafety and ethical aspects
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a, f, h, j
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1, 3
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Instruments
G, J
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Give the specific examples
from the industry.
Provide at least one
seminar from outside experts on biotechnology.
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Demonstrate an awareness
of how and what is learned in the classroom applies to industry.
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h, j
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3
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Instruments
G, J
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Students are formed into
groups of 2-3 and are given reading assignments from selected articles
followed by a written and oral presentation during semester.
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Demonstrate an ability to synthesize and integrate
information and ideas.
Articulate ideas clearly and concisely
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b, d, g
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2
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Instruments
G, N, O
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Groups are assigned to
prepare a homework on a selected topic presented both in oral and written
format at the end of semester.
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Seek information on
problems from multiple sources.
Cooperate with others.
Take new information and
effectively integrate with previous knowledge.
Learn from mistakes and
practices; and continue improvement.
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a, b, d, f, g, i,
k, l
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2, 3, 4
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Instruments
G, K, N, O
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Typical Evaluation:
Term project: 15%
Quizzes: 5%
Midterm examinations: 40%
Final examination: 40%
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Prepared By : Assoc.
Prof. Dr. Necla Aran
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Date: March
18, 2002
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