Information Package / Course Catalogue
| Course Code | : ST412 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 4 |
The aim of this course is to give information about on biotechnology, nucleic acids, genetic recombination, gene transfer methods, recombinant DNA technology, recombinant foods and microorganisms, bioreactors, industrial microorganisms, their growth kinetics, fermentation and immobilization methods.
Molecular Microbiology, DNA replication, Protein synthesis, genetic modification of microorganisms used in food industry
| 1. | Knowing of fundamentals of biotechnology |
| 2. | Understanding the importance of Molecular Biology on food production |
| 3. | Understanding of biotechnologyin agricultural production |
| 4. | Understanding of genetically modified microrganisms and their importance |
| 5. | Definition of microorganisms which are used in food technology |
| 1. | Biyokimya Mühendisliği (Biyoteknoloji), Prof. Dr. Burhan Pekin, Ege Üniversitesi Kimya Fakültesi Yayınları, İzmir, 1983. |
| 2. | Food Biotechnology, Cambridge Press, Cambridge. -Brown, C. M., Campbell, I., Priest, F. G., 1987 |
| 3. | Introduction to Biotechnology, Blackwell, Oxford. Moleküler Biyoloji. Nobel Yayınları, Ankara, 2007. Nicholl, D. S. T. |
| 4. | An introduction to genetic engineering. Cambridge University Press, Cambridge, 1996. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 2 | 3 | 70 |
| Individual Work | 14 | 0 | 2 | 28 |
| Midterm Examination | 1 | 0 | 2 | 2 |
| Final Examination | 1 | 0 | 2 | 2 |
| TOTAL WORKLOAD (hours) | 102 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 5 | 5 | |||||||||
OÇ-2 | 5 | 5 | |||||||||
OÇ-3 | 5 | 5 | |||||||||
OÇ-4 | 5 | 5 | |||||||||
OÇ-5 | 5 | 5 | |||||||||