TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | ZFS207 |
| Name | Molecular Biology |
| Term | 2017-2018 Academic Year |
| Semester | 3. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. SADIK DİNÇER |
| Course Instructor |
Prof. Dr. HATİCE GÜVENMEZ
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Understanding of infection-causing microorganisms and their products and treatment methods and training measures to be taken against the possible risks.
Course Content
Infectious agents, modes of transmission of nosocomial infections. fever and fever of unknown origin will be examined.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | |
| PLO10 | - | Complies with teamwork | |
| PLO11 | - | Analytically and critically evaluates the learned information. | |
| PLO12 | - | Knows the necessity of lifelong learning. | |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | |
| PLO16 | - | is respectful of professional ethics | |
| PLO17 | - | Has ability to plan, implement and develop a food process | |
| PLO18 | - | Knows the legislation and management systems related to foods |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Cell and Molecular Biology, Monomers and Polymers, Bonds | literature | |
| 2 | Nucleic acids and properties | literature | |
| 3 | Nucleic acids and properties | literature | |
| 4 | DNA and RNA replication, replication models and used enzymes | literature | |
| 5 | DNA and RNA replication, replication models and used enzymes | literature | |
| 6 | Mutations | literature | |
| 7 | DNA repair systems, protection mechanisms | literature | |
| 8 | Mid-Term Exam | visa | |
| 9 | Transcription | literature | |
| 10 | DNA cloning and genetic enginering | literature | |
| 11 | DNA cloning and genetic enginering | literature | |
| 12 | Protein syntesis | literature | |
| 13 | Protein syntesis | literature | |
| 14 | Regulation of protein syntesis | literature | |
| 15 | Canser genetics | literature | |
| 16 | Term Exams | literature | |
| 17 | Term Exams | literature |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |