| 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 |
| Related Sustainable Development Goals | |
|
| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 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 and Screening for Microbial Products | Microbial Biotechnology: Principles and Applications - Part I Chapter 4 |
| 4 | Plasmids and restriction enzymes | 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 | Bioprocess Technology | Microbial Biotechnology: Principles and Applications - Part IV |
| 11 | Bacteria: Old and New Health Tool | 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 | Pascale Cossart, The New Microbiology: From Microbiomes to CRISPR, ISBN 9781683670100, ASM Press, Washington DC, 2018. |
| 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 |
| 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 Exam | ||
| 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 |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 2 | 32 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 2 | |
| Study Hours Out of Class | 14 | 1 | 14 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | 1 | 25 | |
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 35 | |
| Final Exams | 1 | 42 | |
| Total | 180 |
| # | 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
