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GIM 462 - Innovative Approaches in Food Engineering

Faculty of Engineering and Natural Sciences · Food Engineering (English 30%) · Undergraduate

ECTS: 5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Dr. Öğr. Üyesi Mustafa YILDIZ

Teaching Methods

ExpressionQuestion-AnswerDiscussion

Assessment & Evaluation

Testing (Essay / Tests: True-Falls, multiple-choice, short answer, matching)

ECTS / Workload

ActivityQuantityDuration (h)Total Workload
Course Duration (Including Exam Week)16348
Out of Class Study Period16116
Midterm133
Quiz000
Assignment21530
Practice000
Final133

Course Schedule

WeekSubjectPreparation
1Introduction, What is biotechnology? Types of biotechnologyLecture notes related section
2Genes and genomes: Cell structure, DNA and chromosomesLecture notes related section
3Genes and genomes: RNA and protein synthesisLecture notes related section
4Genes and genomes: Control of gene expression, mutationsLecture notes related section
5Recombinant DNA technology and genomics: Restriction enzymesLecture notes related section
6Recombinant DNA technology and genomics: how to recognize and clone the gene of interestLecture notes related section
7Recombinant DNA technology and genomics: Agarose gel electrophoresis and restrictionLecture notes related section
8Ara SınavAra Sınav
9Recombinant DNA technology and genomics: DNA sequencingLecture notes related section
10Recombinant DNA technology and genomics: bioinformaticsLecture notes related section
11Proteins as products, protein structures, protein productionLecture notes related section
12Microbial biotechnology: Microbes as toolsLecture notes related section
13Microbial biotechnology: Microbial identificationLecture notes related section
14Plant biotechnologyLecture notes related section
15Biotechnology regulations, ethical issuesLecture notes related section
16Final SınavıFinal Sınavı