Department of Food Engineering

BME 307 | Course Introduction and Application Information

Course Name

Biosensors

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
BME 307	Fall/Spring	3	0	3	5

Prerequisites	None
Course Language	English
Course Type	Elective
Course Level	First Cycle
Mode of Delivery	-
Teaching Methods and Techniques of the Course	-
National Occupation Classification	-
Course Coordinator	Öğr. Gör. Dr. Gülizar ÇALIŞKAN BİLGİN
Course Lecturer(s)	Öğr. Gör. Dr. Gülizar ÇALIŞKAN BİLGİN
Assistant(s)	-

Course Objectives

The objective of this course to introduce biosensors used modern medicine. Initially the course will focus on biosensors using enzymatic reactions and affinity based recognition by nucleic acids and antibodies. In the following, potentiometric, amperometric and optical fundamentals of biosensors before discussing the future of biosensor technologies.

Learning Outcomes

#	Content	PC Sub	* Contribution Level
#	Content	PC Sub	1	2	3	4	5
1	define terminology related to biosensors
2	explain electrochemical fundamentals
3	explain working principles of biosensors
4	choose appropriate biosensors for various biomarker parameters
5	solve problems related to development of novel biosensors
6	discuss the basics of potentiometric, calorimetric and optical technologies used in biosensors
7	discuss the innovations and trending technologies in the field of biosensors

Course Description

The course covers Bioelectronic devices, Potentiometric, amperometric, Optical, Fluorescent, colorimetric and other biosensor systems, Enzyme electrodes, substrate electrodes, immunosensors, aptamer sensors, new approaches in biosensors.

Course Category	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	Learning Outcome
1	Introduction to Biosensors	F.‐G. Bănică, Chemical Sensors and Biosensors: Fundamentals and Applications, Wiley, 2012, ISBN 978-0-470-71066-1, Chapter 1
2	Classification of Biosensors	F.‐G. Bănică, Chemical Sensors and Biosensors: Fundamentals and Applications, Wiley, 2012, ISBN 978-0-470-71066-1,, Chapter 1
3	Enzymes Based Biosensors	F.‐G. Bănică, Chemical Sensors and Biosensors: Fundamentals and Applications, Wiley, 2012, ISBN 978-0-470-71066-1, Chapter 3
4	Antibody, Protein and Peptides Based Biosensors	F.‐G. Bănică, Chemical Sensors and Biosensors: Fundamentals and Applications, Wiley, 2012, ISBN 978-0-470-71066-1, Chapter 6
5	Nucleic Acid Based Biosensors	F.‐G. Bănică, Chemical Sensors and Biosensors: Fundamentals and Applications, Wiley, 2012, ISBN 978-0-470-71066-1, Chapter 7
6	Immobilization of Biochemical Elements of Biosensors	F.‐G. Bănică, Chemical Sensors and Biosensors: Fundamentals and Applications, Wiley, 2012, ISBN 978-0-470-71066-1, Chapter 5
7	MIDTERM
8	Electrochemical Biosensors	F.‐G. Bănică, Chemical Sensors and Biosensors: Fundamentals and Applications, Wiley, 2012, ISBN 978-0-470-71066-1, Chapter 13
9	Optical Biosensors	F.‐G. Bănică, Chemical Sensors and Biosensors: Fundamentals and Applications, Wiley, 2012, ISBN 978-0-470-71066-1, Chapter 18
10	Thermo chemical Biosensors	F.‐G. Bănică, Chemical Sensors and Biosensors: Fundamentals and Applications, Wiley, 2012, ISBN 978-0-470-71066-1, Chapter 9
11	Other Biosensors	F.‐G. Bănică, Chemical Sensors and Biosensors: Fundamentals and Applications, Wiley, 2012, ISBN 978-0-470-71066-1, Chapter 19
12	Current Application of Biosensors	F.‐G. Bănică, Chemical Sensors and Biosensors: Fundamentals and Applications, Wiley, 2012, ISBN 978-0-470-71066-1, Chapter 20-23
13	Current Application of Biosensors	F.‐G. Bănică, Chemical Sensors and Biosensors: Fundamentals and Applications, Wiley, 2012, ISBN 978-0-470-71066-1, Chapter 20-23
14	Current Application of Biosensors	F.‐G. Bănică, Chemical Sensors and Biosensors: Fundamentals and Applications, Wiley, 2012, ISBN 978-0-470-71066-1, Chapter 20-23
15	Review
16	Final Exam

Course Notes/Textbooks

F.‐G. Bănică, Chemical Sensors and Biosensors: Fundamentals and Applications, Wiley, 2012, ISBN 978-0-470-71066-1.

Pier Andrea Serra (editor), Biosensors – Emerging Materials and Applications, 2011, ISBN 978-953-307-328-6.

Suggested Readings/Materials

Jeong-Yeol Yoon, Introduction to Biosensors - From Electric Circuits to Immunosensors, Springer, 2013, ISBN 978-1-4419-6022-1 Pier Andrea Serra (Editor), Biosensors, 2010, ISBN 978-953-7619-99-2

EVALUATION SYSTEM

Semester Activities	Number	Weigthing	LO 1	LO 2	LO 3	LO 4	LO 5	LO 6	LO 7
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments	1	10
Presentation / Jury	1	20
Project
Seminar / Workshop
Oral Exams
Midterm	1	30
Final Exam	1	40
Total

Weighting of Semester Activities on the Final Grade	3	55
Weighting of End-of-Semester Activities on the Final Grade	1	45
Total

ECTS / WORKLOAD TABLE

Semester Activities	Number	Duration (Hours)	Workload
Theoretical Course Hours (Including exam week: 16 x total hours)	16	3	48
Laboratory / Application Hours (Including exam week: '.16.' x total hours)	16		0
Study Hours Out of Class	16	2	32
Field Work			0
Quizzes / Studio Critiques			0
Portfolio			0
Homework / Assignments	1	5	5
Presentation / Jury	1	20	20
Project			0
Seminar / Workshop			0
Oral Exam			0
Midterms	1	20	20
Final Exam	1	25	25
		Total	150

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#	PC Sub	Program Competencies/Outcomes	* Contribution Level
#	PC Sub	Program Competencies/Outcomes	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,		-	-	-	-	-
5	Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually,		-	-	-	-	-
6	Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality,		-	-	-	-	-
7	Having professional and ethical awareness,		-	-	-	-	-
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,		-	-	-	-	-
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),		-	-	-	-	-
11	Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1)		-	-	-	-	-
12	Being able to speak a second foreign language at intermediate level.		-	-	-	-	-
13	Being able to relate the knowledge accumulated during the history of humanity to the field of expertise		-	-	-	-	-