FACULTY OF ENGINEERING
Department of Food Engineering
GBE 201 | Course Introduction and Application Information
| Course Name |
Microbial Biotechnology
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
GBE 201
|
Fall/Spring
|
2
|
2
|
3
|
6
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Elective
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | ||||||
| Course Objectives | The aim of this course is to get familiar with wild type and transgenic microorganisms which are used in industry and their use in agro-, medical and environmental biotechnology. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | Microorganisms and their use in agriculture, medical and environmental industries |
|
|
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 | Introduction to microbial biotechnology | Microbial Biotechnology: Principles and Applications - Part 1 Chapter 1 |
| 2 | Microbial metabolism and fermentation | Microbial Biotechnology: Principles and Applications - Part 1 Chapter 1 |
| 3 | Environmental factors that influence microorganisms | Microbial Biotechnology: Principles and Applications - Part I Chapter 4 |
| 4 | Screening for Microbial Products | Microbial Biotechnology: Principles and Applications - Part I Chapter 4 |
| 5 | Plasmids and restriction enzymes | Microbial Biotechnology: Principles and Applications - Part I Chapter 4 |
| 6 | Recombinant DNA Technology | Microbial Biotechnology: Principles and Applications – Part I Chapter 2 |
| 7 | Midterm Exam | |
| 8 | Bioprocess Technology | Microbial Biotechnology: Principles and Applications – Part I Chapter 2 |
| 9 | Bioprocess Technology | Microbial Biotechnology: Principles and Applications - Part III |
| 10 | Microbes in Environmental Biotechnology | Microbial Biotechnology: Principles and Applications - Part IV |
| 11 | Bacteria: Old and New Health Tools | Microbial Biotechnology: Principles and Applications - Part IV |
| 12 | Bacteria as Environmental Tools | Microbial Biotechnology: Principles and Applications - Part III-V |
| 13 | Project presentation | Microbial Biotechnology: Principles and Applications - Part VI |
| 14 | Project presentation | Articles |
| 15 | Review of the semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Kun Lee, Yuan. Microbial Biotechnology: Principles and Applications,World Scientific Publishing Company, 2013. |
| Suggested Readings/Materials | 1. Microbiology: A system's Approach, Third Edition by Marjorie Kelly Cowan, Miami University. ISBN: 007352252. McGraw-Hill Science/Engineering/Math
2. Microbiology: Pearson New International Edition: A Laboratory Manual, 10/E by James Cappuccino&Natalie Sherman. ISBN-13: 9781292040394
|
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application |
1
|
30
|
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury |
1
|
15
|
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
25
|
| Final Exam |
1
|
30
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
70
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
30
|
| 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 |
14
|
1
|
14
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
1
|
25
|
25
|
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
35
|
35
|
| Final Exam |
1
|
42
|
42
|
| Total |
180
|
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, |
|||||
| 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 |
|||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
NEWS |ALL NEWS
Online 'weight loss' period
The increase in time spent at home to protect against coronavirus and the habit of sedentary life caused a "weight" crisis for
The Aegean is distributing healing
The fear of catching coronavirus, which is transmitted to more than 73 million people worldwide, and the increase in flu cases with
Pandemic changed eating habits
The coronavirus, which negatively affected life in many issues from daily life to work and social interaction, also changed the eating habits
HIGH-SCHOOL STUDENTS EXPERIENCED COLLEGE IN FOOD ENGINEERING LABORATORIES
“SCIENCE DAYS” event was organized by Department of Food Engineering in Izmir University of Economics. This event aimed to teach science in
STUDENTS OF FOOD ENGINEERING DEPARTMENT DEVELOPED 'ATRICHOKE PASTE' FOR FIRST INTERNATIONAL URLA ARTICHOKE FESTIVAL
Most of the attenders enjoyed the 'Artichoke Paste', developed by the students of Food Engineering Department.
MAINTAINING HEALTHY EATING HABITS DURING HOLIDAY SEASON!
As the students got their report cards and started a long summer holiday, the experts pointed out the importance of not to
MAKE THIS BAIRAM ‘SWEET’ WITH NATURAL FOODS
The experts strongly suggest opting for natural foods when it comes to consuming sweets, candies at this Sweet Festival (a.k.a Sugar Feast).