| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | UNI261 | ||||
| Course Name: | Regenerative Biology and Medicine Applications | ||||
| Semester: |
Fall Spring |
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| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
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| Mode of Delivery: | E-Learning | ||||
| Course Coordinator: | Dr. Öğr. Üy. ASLI PINAR ZORBA YILDIZ | ||||
| Course Lecturer(s): | Aslı Pınar Zorba Yıldız | ||||
| Course Assistants: |
| 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. |
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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. |
| 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 |
| 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 Learning Outcomes | 1 |
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| Program Outcomes | |||||||||||||||
| 1) Define / explain general concepts in culinary profession. | |||||||||||||||
| 2) Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |||||||||||||||
| 3) Have knowledge about regulations, professional standards and practices in the field of culinary. | |||||||||||||||
| 4) 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. | |||||||||||||||
| 5) Dominates the terminology of food and beverage. | |||||||||||||||
| 6) Organize all kinds of organizations in the field of culinary. | |||||||||||||||
| 7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |||||||||||||||
| 8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |||||||||||||||
| 9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |||||||||||||||
| 10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |||||||||||||||
| 11) Follow current developments in the field and profession. | |||||||||||||||
| 12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |||||||||||||||
| 13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |||||||||||||||
| 14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |||||||||||||||
| 15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | |||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Define / explain general concepts in culinary profession. | |
| 2) | Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |
| 3) | Have knowledge about regulations, professional standards and practices in the field of culinary. | |
| 4) | 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. | |
| 5) | Dominates the terminology of food and beverage. | |
| 6) | Organize all kinds of organizations in the field of culinary. | |
| 7) | Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |
| 8) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |
| 9) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |
| 10) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |
| 11) | Follow current developments in the field and profession. | |
| 12) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |
| 13) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |
| 14) | Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |
| 15) | Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. |
| 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 | |
| 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 | ||||||