GM685 Downstream Processing in Biotechnology I

6 ECTS - 2-2 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM685
Name Downstream Processing in Biotechnology I
Term 2024-2025 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 products I 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 I Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
8 Mid-Term Exam Ölçme Yöntemleri:
Yazılı Sınav
9 Chromatographic techniques II 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

Update Time: 14.05.2024 09:58