TÜRKÇE
ENGLISH
Information
| Code | GM685 |
| Name | Downstream Processing in Biotechnology I |
| Term | 2022-2023 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Uygulamalı Ders |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MUSTAFA ÜMİT ÜNAL |
Course Goal / Objective
The aim of the course is to teach techniques used in downstream processing.
Course Content
Downstream processing in biotechnology, Planning and strategy, Techniques used in exraction of intracellular products, Techniques used in concentration of productcs, Chromatographic techniques, Gel Filtration
Course Precondition
None
Resources
Downstream processing, Fundamentals of Biochemical Engineering, 2008, India.
Notes
Handout
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns planning and developing a strategy in downstream processing (I) |
| LO02 | Learns techniques used in in downstream processing (II) |
| LO03 | Learns buffer preperation |
| LO04 | Practices ammonium sulfate precipitation |
| LO05 | Learns preparation of matrix used in gel filtration and filling a column |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | 4 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Planning and strategy in downstream processing I | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 2 | Planning and strategy in downstream processing II | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 3 | Techniques used in extraction of intracellular productsI | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 4 | Techniques used in extraction of intracellular products II | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 5 | Techniques used in concentration of biotechnological products I | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 6 | Techniques used in concentration of biotechnological products II | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 7 | Chromatographic techniques | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Chromatographic techniques | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 10 | Gel filtration chromatographgy I | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 11 | Gel filtration chromatographgy II | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 12 | Buffer preparation | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 13 | Laboratory practice (ammonium sulfate precipitation) I | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Gösterip Yaptırma |
| 14 | Laboratory practice (ammonium sulfate precipitation) II | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Gösterip Yaptırma |
| 15 | Matrix preparation for gel filtration and column filling | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım |
| 16 | Term Exams I | Ölçme Yöntemleri: Yazılı Sınav |
|
| 17 | Term Exams II | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 24 | 24 |
| Total Workload (Hour) | 150 | ||
| Total Workload / 25 (h) | 6,00 | ||
| ECTS | 6 ECTS | ||