Izmir Institute of Technology

Food Engineering Department

FE 514 

Food Biotechnology

INSTRUCTORS: Assistant Professor Canan Tarı  &  Professor Sebnem Harsa

Office: (232) 750 63 16

E-mail: canantari@iyte.edu.tr

 References

Hui ,Y.H. &. Khachatourians, George G.(1995). Food Biotechnology, Microorganisms. New York: Wiley-Vch Press

 Course Outline

1-     Principles of food processing and preservation

2-     Treatment of food industry and agricultural wastes.

3-     Production of nutrients, fermented food stuffs, processing aids, flavours, functional food ingredients etc.

4-     Enzyme fermentation technology

5-     Food Fermentations

6-     Advanced techniques in food microbiology

7-     Tissue culture

Grading

Written midterm examination; 25%

Written final examination; 50%

Project and oral presentation; 25 %