Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

UNI261

Course Name:

Regenerative Biology and Medicine Applications

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Dr. Öğr. Üy. ASLI PINAR ZORBA YILDIZ

Course Lecturer(s):

Aslı Pınar Zorba Yıldız

Course Assistants:

Course Objective and Content

Course Objectives:	The aim of this course is to learn about regenerative biology, evaluation of tissues, wounds or immune processes such as antibody-vaccine that cannot be performed using today's technology, current treatment approaches, biomaterials used and 3D bioprinter systems, and learning the age-appropriate information and ways to reach information suitable for 21st century skills.
Course Content:	The content of this course includes current uses of regenerative biology in various treatments with today's technology and how it will be carried forward with new generation technologies in the future, various legal regulations and good laboratory practices.

Learning Outcomes

The students who have succeeded in this course;
1) Explains the concept of regenerative biology and compares it with examples in nature.
2) Classifies treatment methods that fall into the field of regenerative medicine.
3) Compares stem cell and somatic cell systems and their application areas.
4) Explain the basic principles of tissue engineering, biomaterials and application areas.
5) Explains transplantation processes, stem cell vaccines and immune response.
6) Explains artificial tissue engineering application areas and processes according to systems.
7) Explains and classifies nanotechnological approaches and cloning.
8) Explains working principles and legal regulations under GMP conditions.

Course Flow Plan

Week	Subject	Related Preparation
1)	History, Medical Purpose and Importance of Regenerative Biology
2)	Cloning Technology: Therapeutic and Reproductive Cloning
3)	Somatic Cell Culture Basic Principles and Applications
4)	Stem Cell Systems, Types and Application Areas
5)	Exosome Technology and Applications
6)	Antibody Engineering and Stem Cell Vaccines
7)	Midterm
8)	Basic Tissue Engineering, Cell and Tissue Transplantation and Immunity
9)	Biomaterials Used in Regenerative Medicine and Their Properties
10)	Artificial Tissue Engineering with 3-D Printers
11)	Musculoskeletal System, Diabetes and Islet Regenerative Medicine Applications
12)	Central and Peripheral Nervous System Regenerative Medicine Applications
13)	Nanobiotechnology Introduction, Nanorobotic Systems and Pharmaceutical Applications
14)	GMP (Good Manufacturing Practice) Technology, Working Areas, Legal Regulations
15)	Final
16)	Final

Sources

Course Notes / Textbooks:	• Alp Can, Kök Hücre, Akademisyen Kitapevi • Prof. Dr. Adil M. Allahverdiyev , Somatik ve Kök Hücre Kültür Sistemlerinin Temel İlkeleri, Nobel Tıp Kitapevleri • Michael A. Palladino, William J. Thieman, Biyoteknolojiye Giriş, Palme Yayıncılık • Steven R. Goodman , Goodman's Medical Cell Biology, 4th Edition, Elsevier
References:	• Alp Can, Kök Hücre, Akademisyen Kitapevi • Prof. Dr. Adil M. Allahverdiyev , Somatik ve Kök Hücre Kültür Sistemlerinin Temel İlkeleri, Nobel Tıp Kitapevleri • Michael A. Palladino, William J. Thieman, Biyoteknolojiye Giriş, Palme Yayıncılık • Steven R. Goodman , Goodman's Medical Cell Biology, 4th Edition, Elsevier

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7	8
Program Outcomes
1) Define and explain the general concepts related to gastronomy and culinary arts.
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
6) Dominates the terminology of food and beverage.
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
12) Follow current developments in the field and profession.
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.
17) Prepares meals of Turkish and different country cuisines.
18) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define and explain the general concepts related to gastronomy and culinary arts.	3
2)	Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.	3
3)	Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.	3
4)	To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.	3
5)	To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.	3
6)	Dominates the terminology of food and beverage.	3
7)	Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.	3
8)	Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.	2
9)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	3
10)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	3
11)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	3
12)	Follow current developments in the field and profession.	2
13)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	2
14)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.	3
15)	Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.	3
16)	Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	3
17)	Prepares meals of Turkish and different country cuisines.	3
18)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.	3

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 5
Presentation	1	% 5
Project	1	% 20
Midterms	1	% 20
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Course Hours	2	14			28
Presentations / Seminar	1	20			20
Project	1	20			20
Homework Assignments	2	10			20
Midterms	1	10			10
Final	1	16			16
Total Workload					114