FACULTY OF ENGINEERING

Department of Food Engineering

GBE 307 | Course Introduction and Application Information

Course Name
Biotechnology
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GBE 307
Fall/Spring
2
2
3
6

Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
-
Mode of Delivery -
Teaching Methods and Techniques of the Course Discussion
Group Work
Case Study
Q&A
Lecture / Presentation
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives The objective of this course is to to examine the basic concepts of biotechnology and the methods used in the manipulation of nucleic acids (DNA and RNA) used in various biotechnological processess such as vacicine production, bioremediation of waste water, bioenergy production from biowaste.
Learning Outcomes The students who succeeded in this course;
  • Explain the use of plants, animals and microorganisms in biotechnology
  • Demonstrate the steps of recombinant DNA technology
  • Discuss use of biotechnology to improve current industrial processes
  • Identify ways in which biotechnology is used to help cure human diseases
  • Outline the ethical implications of biotechnology.
  • Will be able to do research in Biotechnology within the scope of Legal Processes and Intellectual Property Rights and design appropriate processes.
Course Description This course covers the basic concepts of biotechnology and the methods used in the manipulation of nucleic acids (DNA and RNA). Bioethical issues relating to this new technology will also be discussed.

 



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
1 Overview Biotechnology: An Introduction- Chapter 1
2 From DNA toProteins Biotechnology: An Introduction - Chapter2
3 Basic Principles of Recombinant DNA Technology Biotechnology: An Introduction- Chapter3
4 Basic Principles of Laboratory Applications in Biotechnology Biotechnology: An Introduction -Chapter 4
5 Cell Biology Biotechnology: An Introduction-Chapter 5
6 Basic Principles of Immunology Biotechnology: An Introduction-Chapter 5
7 Legal Processes and Intellectual Rights in Biotechnology Biotechnology: An Introduction-Chapter 5
8 Midterm
9 Microbial Biotechnology Biotechnology: An Introduction - Chapter6
10 Medical Biotechnology Biotechnology: An Introduction-Chapter 6
11 Medical Biotechnology Biotechnology: An Introduction-Chapter 7
12 Medical Biotechnology Biotechnology: An Introduction-Chapter 8
13 Plant Biotechnology Biotechnology: An Introduction-Chapter 10
14 Animal and Marine Biotechnology Biotechnology: An Introduction-Chapter 10
15 Ethics and Biotechnology Biotechnology: An Introduction-Chapter 10
16 Final

 

Course Notes/Textbooks Biotechnology: An Introduction, Susan R. Barnum, Cengage Learning, 2006
Suggested Readings/Materials

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
1
20
Presentation / Jury
1
20
Project
-
-
Seminar / Workshop
Oral Exams
Midterm
1
20
Final Exam
1
40
Total

Weighting of Semester Activities on the Final Grade
4
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
14
1
14
Field Work
0
Quizzes / Studio Critiques
0
Portfolio
0
Homework / Assignments
1
11
11
Presentation / Jury
1
22
22
Project
1
22
22
Seminar / Workshop
0
Oral Exam
0
Midterms
1
22
22
Final Exam
1
25
25
    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

 


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