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| Course Description |
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| Course Name |
: |
Genetic of Microorganism and Genetic Manipulations |
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| Course Code |
: |
GM-634 |
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| Course Type |
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Optional |
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| Level of Course |
: |
Second Cycle |
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| Year of Study |
: |
1 |
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| Course Semester |
: |
Spring (16 Weeks) |
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| ECTS |
: |
6 |
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| Name of Lecturer(s) |
: |
Asst.Prof.Dr. IŞIL VAR
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| Learning Outcomes of the Course |
: |
Learns basic genetic concepts
Examines bacteria and eukaryotic microorganisms cell structures, discusses bacteria and eukaryotic microorganisms genetically engineered comparatively.
Knows the transfer of genetic material of the bacteria in detail.
Obtains information about recombinant DNA technology and genetic manipulations
Knows about microorganisms derived from genetic manipulation and their applications in the food industry
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| Mode of Delivery |
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Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
GM-634 Genetic of Microorganism and Genetic Manipulations
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| Recommended Optional Programme Components |
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None |
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| Aim(s) of Course |
: |
The course aims to teach bacis information about the genetics of microorganisms and the current developments and to discuss their consequences for microorganisms by using various genetic manipulations techniques. |
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| Course Contents |
: |
Learning the basic concepts of genetics and to give information about genetic practices applied in the food industry |
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| Language of Instruction |
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Turkish |
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| Work Place |
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Classroom |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
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1 |
Basic concepts of genetics |
related coursen notes and books |
slight presentation |
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2 |
Structure of bacterial cells and blooms |
Related course notes and books |
slight presentation |
|
3 |
Structure and properties of yeast and molds |
Related course notes and books |
slight presentation |
|
4 |
Nucleic acids: DNA, RNA |
Related course notes and books |
slight presentation |
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5 |
Protein synthesis in bacteria |
Related course notes and books |
slight presentation |
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6 |
Microorganism genome, and regulating the genethe function |
Related course notes and books |
slight presentation |
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7 |
Mutations in Microorganisms |
Related course notes and books |
slight presentation |
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8 |
Mutations in Microorganisms |
Related course notes and books |
slight presentation , video |
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9 |
Midterm exam |
Related course notes and books |
Midterm exam |
|
10 |
Bacteriophages |
Related course notes and books |
slight and homework presentation |
|
11 |
Transfer of genetic material of microorganisms |
Related course notes and books |
slight presentation video |
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12 |
Recombination of microorganisms |
Related course notes and books |
slight presentation , video |
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13 |
Recombinant DNA technology and genetic manipulations |
Related course notes and books |
slight presentation , video |
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14 |
Microorganisms obtained from genetic manipulation and their applications in food industry |
Related course notes and books |
assignment presentations, various research presentations |
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15 |
Final exam |
Related course notes and books |
Final exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Akman, M. 1977, Bakteri Genetiği, Cumhuriyet Üniversitesi Yayın No.1, Sivas.
Maloy, S., Cronan, J.E., Freifelder, D., 1994, Microbial Genetics. Jones and Barlett Publishers Boston, London
Tunail, N., 2010. Genel Mikrobiyoloji, Ankara
Madigan, M.T., Martinko, J.M., Parker, J., 1997. Brock Biology Of Microorganisms. Prentice Hall International, Inc.,USA,986
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| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
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Mid-term Exams (Written, Oral, etc.) |
1 |
80 |
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Homeworks/Projects/Others |
1 |
20 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
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Final Assessments
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100 |
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Rate of Final Assessments to Success
|
60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. |
4 |
|
2 |
Examine and improve the social relationships and the norms; act to change them if necessary |
2 |
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3 |
Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio |
0 |
|
4 |
Use advanced information and communication technologies along with the required level of computer software knowledge |
0 |
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5 |
Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise |
4 |
|
6 |
Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering |
5 |
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7 |
Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering |
4 |
|
8 |
Resolve food-related problems by using research methods and setting up cause-and-effect relationship |
2 |
|
9 |
Carry out work reqiring expertise in the food engineering field independently |
2 |
|
10 |
Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. |
1 |
|
11 |
Have the ability to lead in situations requiring solutions to the problems in the field of food engineering |
2 |
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12 |
Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning |
5 |
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13 |
Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values |
2 |
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14 |
Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes |
2 |
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15 |
Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies |
3 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
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Class Time (Exam weeks are excluded) |
14 |
4 |
56 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
4 |
56 |
| Assesment Related Works |
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Homeworks, Projects, Others |
1 |
10 |
10 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
14 |
14 |
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Final Exam |
1 |
14 |
14 |
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Total Workload: | 150 |
| Total Workload / 25 (h): | 6 |
| ECTS Credit: | 6 |
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