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Course Description Course Name : Separation and Purification Techniques in Biotechnology I Course Code : GM-685 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Assoc.Prof.Dr. MUSTAFA ÜMİT ÜNAL Learning Outcomes of the Course : Learns techniques used in separation and purification of biotechnological products Does lab work on some of the techniques used in the separation and purification of biotechnological products Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To teach the methods used in the separation and purification of biotechnological products. Course Contents : Planning and strategy in purification, Methods used in the extraction of intracellular products, Concentration of extract, Principles of chromatography, Gel filtration, Lab classes Language of Instruction : Turkish Work Place : Classrooms of Department of Food Engineering   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Planning and strategy in separation and purification Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 2 Planning and strategy in separation and purification Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 3 Methods used in the extraction of intracellular products Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 4 Concentration of extract Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 5 Concentration of extract Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 6 Principles of chromatography Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 7 Gel filtration Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 8 Gel filtration Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 9 Hands-on practical Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 10 Hands-on practical Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 11 Hands-on practical Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 12 Hands-on practical Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 13 Hands-on practical Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 14 Hands-on practical Reading hand-outs and related chapters in the reading list Lecturing, class discussion, audio-video and internet presentations, 15 Homework presentation 16/17 Final exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Clive, D. 1999. A Guide to Protein Isolation. Kluwer Academic Publishers.  Harris, E. L. V. ve Angal, S. 1989. Protein Purification Methods. IRL Press. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 50     Homeworks/Projects/Others 1 50 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   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. 3 2 Examine and improve the social relationships and the norms; act to change them if necessary 2 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 3 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 3 7 Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering 3 8 Resolve food-related problems by using research methods and setting up cause-and-effect relationship 5 9 Carry out work reqiring expertise in the food engineering field independently 4 10 Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. 3 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 4 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 4 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 14 Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes 3 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 4 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 4 56     Out of Class Study (Preliminary Work, Practice) 14 2 28 Assesment Related Works     Homeworks, Projects, Others 1 20 20     Mid-term Exams (Written, Oral, etc.) 1 20 20     Final Exam 1 14 14 Total Workload: 138 Total Workload / 25 (h): 5.52 ECTS Credit: 6