| Course Name | Fundamentals of Bioengineering |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| GBE 202 | Fall/Spring | 2 | 2 | 3 | 5 |
| 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 objective of this course is to introduce students the theoretical background and different application areas of bioengineering principles, to discuss global and social effect of bioengineering applications and ethical concerns |
| 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 | Cell structure and organelles | Molecular Biology of the Cell, Chapter 1,2 |
| 2 | Cell membrane and transport | An Introduction to Biotechnology,Chapter 3 |
| 3 | Cellular secretion and Vesicular Transport | Molecular Biology of the Cell, Chapter 19 |
| 4 | Protein Secretory Pathways | An Introduction to Biotechnology,Chapter 5 |
| 5 | Extracellular Matrix | An Introduction to Biotechnology, Chapter 17 |
| 6 | Midterm I | |
| 7 | Cell-cell and Cell-ECM Adhesion | An Introduction to Biotechnology, Chapter 17 |
| 8 | Cell-cell Interaction | An Introduction to Biotechnology, Chapter 17 |
| 9 | Cell growth and division | Molecular Biology of the Cell, Chapter 20 |
| 10 | Cell death | An Introduction to Biotechnology, Chapter 12 |
| 11 | Tissue repair and regeneration | An Introduction to Biotechnology, Chapter 13 |
| 12 | Midterm II | |
| 13 | Tissue repair and regeneration | An Introduction to Biotechnology, Chapter 18 |
| 14 | Stem Cells | An Introduction to Biotechnology, Chapter 16 |
| 15 | Cancer | An Introduction to Biotechnology, Chapter 19 |
| 16 | Final |
| Course Notes/Textbooks | Domach, Michael. IntroductiontoBiomedicalEngineering. PrenticeHall/Pearson, 2010 |
| Suggested Readings/Materials | Richards-Kortum, Rebecca. BiomedicalEngineeringfor Global Health. Cambridge UniversityPress, 2010. |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | 1 | 15 |
| Project | 1 | 15 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 30 |
| Final Exam | 1 | 40 |
| 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 | 13 | 2 | 26 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | 1 | 15 | |
| Project | 1 | 15 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 15 | |
| Final Exams | 1 | 15 | |
| Total | 150 |
| # | 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
