FACULTY OF ENGINEERING
Department of Food Engineering
BME 301 | Course Introduction and Application Information
| Course Name |
Biomaterials
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
BME 301
|
Fall/Spring
|
2
|
2
|
3
|
5
|
| Prerequisites |
None
|
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| Course Language |
English
|
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| Course Type |
Elective
|
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| Course Level |
First Cycle
|
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| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | ||||||
| Course Objectives | The objective of this course is to introduce the priciples of materials science, understanding nature of biomaterials and use of different materials in biomedical field. This corse will cover structure and properties of biomaterials, processing of such materials, and use of this materials in the biomedical area |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | The course covers structure and properties of biomaterials, application areas of such materials, processing and degradation and biocompatibility of biomaterials |
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Materials for Biomedical Applications | J.S.Temenoff , A.G.Mikos , Biomaterials-The Intersection og Biology and Materials Science, First Edition (2008). (Ch. 1) |
| 2 | Chemical Structure of Biomaterials | J.S.Temenoff , A.G.Mikos , Biomaterials-The Intersection og Biology and Materials Science, First Edition (2008). (Ch. 2) |
| 3 | Physical Properties of Biomaterials | J.S.Temenoff , A.G.Mikos , Biomaterials-The Intersection og Biology and Materials Science, First Edition (2008). (Ch. 3) |
| 4 | Mechanical Properties of Biomaterials | J.S.Temenoff , A.G.Mikos , Biomaterials-The Intersection og Biology and Materials Science, First Edition (2008). (Ch. 4) |
| 5 | Biomaterial Degradation | Jo J.S.Temenoff , A.G.Mikos , Biomaterials-The Intersection og Biology and Materials Science, First Edition (2008). (Ch. 5) |
| 6 | Biomaterial Processing | J.S.Temenoff , A.G.Mikos , Biomaterials-The Intersection og Biology and Materials Science, First Edition (2008). (Ch. 6) |
| 7 | Surface Properties of Biomaterials | J.S.Temenoff , A.G.Mikos , Biomaterials-The Intersection og Biology and Materials Science, First Edition (2008). (Ch. 7) |
| 8 | Ara sınav / Midterm | |
| 9 | Protein Interactions with Biomaterials | J.S.Temenoff , A.G.Mikos , Biomaterials-The Intersection og Biology and Materials Science, First Edition (2008). (Ch. 8) |
| 10 | Cell Interactions with Biomaterials | J.S.Temenoff , A.G.Mikos , Biomaterials-The Intersection og Biology and Materials Science, First Edition (2008). (Ch. 9) |
| 11 | Biomaterial Implantation and Acute Inflammation | J.S.Temenoff , A.G.Mikos , Biomaterials-The Intersection og Biology and Materials Science, First Edition (2008). (Ch. 10) |
| 12 | Wound Healing and the Presence of Biomaterials | J.S.Temenoff , A.G.Mikos , Biomaterials-The Intersection og Biology and Materials Science, First Edition (2008). (Ch. 11) |
| 13 | Immune Response to Biomaterials | J.S.Temenoff , A.G.Mikos , Biomaterials-The Intersection og Biology and Materials Science, First Edition (2008). (Ch. 12) |
| 14 | Biomaterials and Biocompatibility | J.S.Temenoff , A.G.Mikos , Biomaterials-The Intersection og Biology and Materials Science, First Edition (2008). (Ch. 13,14) |
| 15 | Review | |
| 16 | Final Exam |
| Course Notes/Textbooks | J.S.Temenoff , A.G.Mikos , Biomaterials-The Intersection og Biology and Materials Science, First Edition (2008). |
| Suggested Readings/Materials | 1) Biomaterials Science, Third Edition: An Introduction to Materials in Medicine Buddy D. Ratner (Author), Allan S. Hoffman (Author), Frederick J. Schoen (Author), Jack E. Lemons. 2) Joon B. Park ve Roderic S. Lakes "Biomaterials : An Introduction." 2. Baskı, Kluwer Academic, 1992. 3) Materials Science and Engineering, W.D. Callister, John Wiley and Sons Inc., 2007 4) Joon B. Park ve Joseph D. Bronzino "Biomaterials: Principles And Applications.", CRCPress,2003 |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application |
1
|
20
|
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury |
1
|
10
|
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
30
|
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
60
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
2
|
32
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
| Study Hours Out of Class |
16
|
2
|
32
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
1
|
15
|
15
|
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
15
|
15
|
| Final Exam |
1
|
24
|
24
|
| Total |
150
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | |||||
| 2 | Being able to identify and solve problem areas related to Food Engineering, | |||||
| 3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | |||||
| 4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, |
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| 5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, |
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| 6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, |
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| 7 | Having professional and ethical awareness, |
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| 8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | |||||
| 9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, |
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| 10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), |
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| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) |
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| 12 | Being able to speak a second foreign language at intermediate level. |
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| 13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise |
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*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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