Ders Planı

Lesson Information

Course Credit
Course ECTS Credit
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?
Course Coordinator	Prof. Dr. MİNE ERGÜVEN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To have engineering perspectives on molecular biology and genetics, analyzing problems, to have interdisciplinary view for following modern technologies and technological developments.
Course Content	Molecular biology techniques, enzymes, nucleic acids, DNA/RNA blotting, polimerase chain reactions, clonning, protein expressions, amplifications, hybridizations, DNA technologies_clonning, DNA library_, PCR, DNA sequencing, genome analysis, Biotechnology and molecular biology, kinetic models, metabolomics, bionanotechnology, magnetic nanoparticles, antibodies, plant biotechnology, molecular markers, transgenic technologies, bioreactors, nuraceuticals, cell tissue, downstream processes

The aim of the course

To have engineering perspectives on molecular biology and genetics, analyzing problems, to have interdisciplinary view for following modern technologies and technological developments.

Course Content

Molecular biology techniques, enzymes, nucleic acids, DNA/RNA blotting, polimerase chain reactions, clonning, protein expressions, amplifications, hybridizations, DNA technologies_clonning, DNA library_, PCR, DNA sequencing, genome analysis, Biotechnology and molecular biology, kinetic models, metabolomics, bionanotechnology, magnetic nanoparticles, antibodies, plant biotechnology, molecular markers, transgenic technologies, bioreactors, nuraceuticals, cell tissue, downstream processes

Learning Outcomes

PO1. Adequate knowledge of mathematics, science and engineering subjects related to Food Engineering; Ability to apply theoretical and applied knowledge in these fields to model and solve complex engineering problems.
PO2. Ability to identify, define, formulate and solve complex engineering problems; Ability to select and apply appropriate analysis and modeling methods for this purpose.
PO3. The ability to design a complex system, process, device or product to meet specific requirements, under realistic constraints and conditions; Ability to apply modern design methods for this purpose.
PO4. Ability to develop, select and use modern techniques and tools necessary for the analysis and solution of complex problems encountered in engineering applications; Ability to use information technologies effectively.
PO5. Ability to design, conduct experiments, collect data, analyze and interpret results for the study of complex engineering problems or discipline-specific research issues.
PO6. Ability to work effectively in intradisciplinary and multidisciplinary teams; individual work ability.
PO7. Ability to communicate effectively verbally and in written Turkish; knowledge of at least one foreign language; Ability to write effective reports and understand written reports, prepare design and production reports, make effective presentations, give and receive clear and understandable instructions.
PO8. Awareness of the necessity of lifelong learning; The ability to access information, follow developments in science and technology and constantly renew oneself.
PO9. Acting in accordance with ethical principles, awareness of professional and ethical responsibility; Information about the standards used in Food Engineering applications.
PO10. Knowledge of project management and business practices such as risk management and change management; awareness about entrepreneurship and innovation; Information about sustainable development.
PO11. Information about the effects of engineering applications on health, environment and security at universal and social dimensions and the problems of the age; Awareness of the legal consequences of engineering solutions.

Weekly Course Subjects

1	Molecular biology, enzymes and nucleic acids
2	DNA/RNA blotting, polimerase chain reaction
3	Molecular clonning and protein expression
4	Nucleic acid isolation and purifications, amplifications and hybridization
5	DNA technologies_clonning and DNA libraries
6	PCR and DNA sequencing, genome analysis
7	Midterm exam
8	Biotechnology and molecular biology
9	Metabolic engineering_ kinetic models, metabolomics, bionanotechnology
10	Magnetic nanoparticles, nano-scale studies, antibodies
11	Plant biotechnology_molecular markers, DNA fingerprints
12	Transgenic technologies, plant bioreactors, nutraceuticals, drugs of biotechnology
13	Tissue culture
14	Downstream processes

Resources

1-Walker J. M., Rapley R., "Molecular Biology and Biotechnology", 5th Ed., 2009, RSC publishing, UK.

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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