PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 332	BIOTECHNOLOGY	3 + 0	6th Semester	5

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Compulsory
Course Objective	To present the general information on biotechnology and its application in food industry. To provide knowledge of modern and classical methods and tools of biotechnology. To teach the basic concepts of biotechnology, bioreactors and bioengineering.
Course Content	Description and importance of biotechnology; History of biotechnology; Genetic materials and types; DNA and RNA Structures; Some properties of DNA (replication, repair, expression and variation); Enzymes in DNA replication; Transcription and regulation of transcription, Translation; Genetic code; Strain develop methods in biotechnology; Mutations and mutagens; Genetic recombination in prokaryotes, Molecular cloning; Principles of microbial growth (in batch and continuous culture); Properties and utilization of bioreactors.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Have knowledge on the definition, history and importance of biotechnology.
2	Learn the structure of DNA and RNA, their properties and genetic code.
3	Learn the replication, transcription, translation and regulation mechanisms.
4	Gain knowledge on the strain developing methods at biotechnology, mutations and mutagens, recombination at prokaryotes, molecular cloning.
5	Know the structures of bioreactors, types and their applications.
6	Have knowledge on the microbial growing procedures (batch and continues cultures) and fermentation types.

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13
LO 001		4	3			4	5	3	3	5
LO 002		4	3			4	5	3	3	5
LO 003		4	3			4	5	3	3	5
LO 004		4	3	4	4	4	5	3	3	5			4
LO 005	3	3	5	5	4	4	5	4	3	5
LO 006		4		4	5	4	5	3	3	5
Sub Total	3	23	17	13	13	24	30	19	18	30			4
Contribution	1	4	3	2	2	4	5	3	3	5	0	0	1

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	13	3	39
Mid-terms	1	23	23
Final examination	1	26	26
Total Work Load ECTS Credit of the Course			130 5

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2020-2021 Spring	2	HALUK ERGEZER

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 332	BIOTECHNOLOGY	3 + 0	2	Turkish	2020-2021 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Assoc. Prof. Dr. HALUK ERGEZER	hergezer@pau.edu.tr		MUH A0185 MUH A0234	%70

Goals		To present the general information on biotechnology and its application in food industry. To provide knowledge of modern and classical methods and tools of biotechnology. To teach the basic concepts of biotechnology, bioreactors and bioengineering.
Content		Description and importance of biotechnology; History of biotechnology; Genetic materials and types; DNA and RNA Structures; Some properties of DNA (replication, repair, expression and variation); Enzymes in DNA replication; Transcription and regulation of transcription, Translation; Genetic code; Strain develop methods in biotechnology; Mutations and mutagens; Genetic recombination in prokaryotes, Molecular cloning; Principles of microbial growth (in batch and continuous culture); Properties and utilization of bioreactors.

Topics

Weeks	Topics
1	Description of biotechnology and contents
2	Concept of biotechnology, promises and risks
3	Structures of DNA and RNA
4	Replication of DNA
5	Syntheisis of RNA
6	Syntheisis of protein
7	Syntheisis of protein
8	Metabolic regulation
9	Mutation and recombination
10	Genatic exchange in prokaryotes
11	Recombinant DNA technology
12	Recombinant DNA technology
13	Industrial microorganisms and product formation
14	Major industrial products for the food industry

Materials

Materials are not specified.

Resources

Resources	Resources Language
Brock Mikroorganizmaların Biyolojisi, Michael T Madigan, John M. Martinko, Palme yayıncılık 2009	Türkçe
Brock Mikroorganizmaların Biyolojisi, Michael T Madigan, John M. Martinko, Palme yayıncılık 2009	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student