| 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 | ||||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to get familiar with essential biotechnological processess such as bioremediation of waste water, bioenergy production from biowaste by anaerobic fermantation, wine and beer production |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | Use of microorganisms, plantsandanimals 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 | 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 Immunology | Biotechnology: An Introduction -Chapter 4 |
| 5 | Microbial Biotechnology | Biotechnology: An Introduction-Chapter 5 |
| 6 | Microbial Biotechnology | Biotechnology: An Introduction-Chapter 5 |
| 7 | Microbial Biotechnology | Biotechnology: An Introduction-Chapter 5 |
| 8 | Midterm I | |
| 9 | Plant Biotechnology | Biotechnology: An Introduction - Chapter6 |
| 10 | Plant Biotechnology | Biotechnology: An Introduction-Chapter 6 |
| 11 | Animal Biotechnology | Biotechnology: An Introduction-Chapter 7 |
| 12 | Marine Biotechnology | Biotechnology: An Introduction-Chapter 8 |
| 13 | Medical Biotechnology | Biotechnology: An Introduction-Chapter 10 |
| 14 | Medical Biotechnology | Biotechnology: An Introduction-Chapter 10 |
| 15 | Medical Biotechnology | Biotechnology: An Introduction-Chapter 10 |
| 16 | Midterm II |
| Course Notes/Textbooks | Biotechnology: An Introduction, Susan R. Barnum, Cengage Learning, 2006 |
| Suggested Readings/Materials |
| 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 Exam | ||
| Midterm | 1 | 25 |
| Final Exam | 1 | 35 |
| Total |
| Weighting of Semester Activities on the Final Grade | 3 | 65 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 35 |
| 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 | 16 | 2 | 32 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 1 | 16 | |
| Presentation / Jury | 1 | 16 | |
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 26 | |
| Final Exams | 1 | 26 | |
| 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
