NUTRITION AND DIETETICS (MASTER) (WITH THESIS) | |||||
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Qualification Awarded | Program Süresi | Toplam Kredi (AKTS) | Öğretim Şekli | Yeterliliğin Düzeyi ve Öğrenme Alanı | |
Master's ( Second Cycle) Degree | 2 | 120 | FULL TIME |
TYÇ, TR-NQF-HE, EQF-LLL, ISCED (2011):Level 7 QF-EHEA:Second Cycle TR-NQF-HE, ISCED (1997-2013): 72 |
Course Code: | 3000002008 | ||||||||||
Ders İsmi: | Advanced Methods in Biotechnology | ||||||||||
Ders Yarıyılı: | Fall | ||||||||||
Ders Kredileri: |
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Language of instruction: | |||||||||||
Ders Koşulu: | |||||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||||
Other Recommended Topics for the Course: | |||||||||||
Type of course: | Anabilim Dalı/Lisansüstü Seçmeli | ||||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||||
Course Coordinator : | Dr.Öğr.Üyesi Banu TAKTAK KARACA | ||||||||||
Course Lecturer(s): | |||||||||||
Course Assistants: |
Course Objectives: | The aim of the course is to show recent advances in molecular life sciences and their potential applications for biotechnology |
Course Content: | Effects of recent advances in molecular life sciences on biotechnology, Targeted Cancer Therapies, Stem Cell Research, Genom editing, CRISPR Genetically modified organisms, Synthetic Biology, Recombinant protein production in microorganisms, Recombinant protein production in tissue culture, Recent advances in Nanobiotechnology, Molecular farming, Biofuel production, 3D bioprinting |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Effects of recent advances in molecular life sciences on biotechnology | Textbook and Lecture notes |
2) | Targeted Cancer Therapies | Textbook and Lecture notes |
3) | Stem Cell Research | Textbook and Lecture notes |
4) | Recent Advances in Environmental Biotechnology | Textbook and Lecture notes |
5) | Genetically modified organisms | Textbook and Lecture notes |
6) | Synthetic Biology | Textbook and Lecture notes |
7) | Recombinant protein production in microorganisms | Textbook and Lecture notes |
8) | Midterm | |
9) | Recombinant protein production in tissue culture | |
10) | Recent advances in Nanobiotechnology | Textbook and Lecture notes |
11) | Molecular farming | Textbook and Lecture notes |
12) | Biofuel production | Textbook and Lecture notes |
13) | 3D bioprinting | Textbook and Lecture notes |
14) | Personal medicinal therapies | Textbook and Lecture notes |
15) | Final |
Course Notes / Textbooks: | Russell L Jones_ et al - The molecular life of plants (2013, Wiley-Blackwell) Bob B. Buchanan, Wilhelm Gruissem and Russel L. Jones - Biochemistry & Molecular Biology of Plants (2015, John Wiley & Sons) İlgili Araştırma Makaleleri |
References: | Russell L Jones_ et al - The molecular life of plants (2013, Wiley-Blackwell) Bob B. Buchanan, Wilhelm Gruissem and Russel L. Jones - Biochemistry & Molecular Biology of Plants (2015, John Wiley & Sons) İlgili Araştırma Makaleleri |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
4 |
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Program Outcomes | ||||||||||
1) To be able to use theoretical and practical knowledge in the field of Nutrition and Dietetics with sufficient knowledge in the basic health field and Nutrition and Dietetics profession. | ||||||||||
2) Takes at least two out-of-field courses in the training programs. | ||||||||||
3) Gains the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report the results. | ||||||||||
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. | ||||||||||
5) Understanding and interpreting a process, event, case, equipment or product and solving related problems with a holistic perspective and contemporary methods. | ||||||||||
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as effectively use information technologies. | ||||||||||
7) It develops a positive attitude towards lifelong learning and turns it into behavior. | ||||||||||
8) To be able to communicate verbally and in writing in Turkish at national and international level on professional issues by using professional knowledge and skills. | ||||||||||
9) Nutrition and Dietetics can direct their learning by critically evaluating the knowledge and skills at the level of expertise they have acquired. | ||||||||||
10) They can use the knowledge, problem solving and/or application skills they have absorbed in the field of Nutrition and Dietetics in interdisciplinary studies. | ||||||||||
11) To be able to use at least one foreign language to access and evaluate the international literature in the field and use it for professional development. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To be able to use theoretical and practical knowledge in the field of Nutrition and Dietetics with sufficient knowledge in the basic health field and Nutrition and Dietetics profession. | |
2) | Takes at least two out-of-field courses in the training programs. | |
3) | Gains the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report the results. | |
4) | Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. | |
5) | Understanding and interpreting a process, event, case, equipment or product and solving related problems with a holistic perspective and contemporary methods. | |
6) | Ability to develop, select and use up-to-date and functional tools required for field applications, as well as effectively use information technologies. | |
7) | It develops a positive attitude towards lifelong learning and turns it into behavior. | |
8) | To be able to communicate verbally and in writing in Turkish at national and international level on professional issues by using professional knowledge and skills. | |
9) | Nutrition and Dietetics can direct their learning by critically evaluating the knowledge and skills at the level of expertise they have acquired. | |
10) | They can use the knowledge, problem solving and/or application skills they have absorbed in the field of Nutrition and Dietetics in interdisciplinary studies. | |
11) | To be able to use at least one foreign language to access and evaluate the international literature in the field and use it for professional development. |
Alan Çalışması | |
Homework |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
Sözlü sınav | |
Homework | |
Sunum |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 7 | % 10 |
Midterms | 1 | % 30 |
Semester Final Exam | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 15 | 3 | 45 |
Study Hours Out of Class | 15 | 5 | 75 |
Homework Assignments | 10 | 4 | 40 |
Midterms | 1 | 3 | 3 |
Final | 1 | 3 | 3 |
Total Workload | 166 |