ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Food Technology | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
Course Introduction and Application Information
| 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 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
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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. |
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 |
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|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | ||||||||||||||
| 1) Have information about food components and additives and use this information in production. | ||||||||||||||
| 2) Has knowledge about food legislation and professional ethics. | ||||||||||||||
| 3) Evaluates the knowledge learned in food laboratories at production and quality control points. | ||||||||||||||
| 4) Can determine the risk factors in food production stages. | ||||||||||||||
| 5) Can provide hygiene, sanitation conditions in food sector. | ||||||||||||||
| 6) Have knowledge about occupational safety in food industry. | ||||||||||||||
| 7) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
| 8) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
| 9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | ||||||||||||||
| 10) Use current techniques in the field of food technology. | ||||||||||||||
| 11) Identifies problems, generates and presents solutions. | ||||||||||||||
| 12) Has an awareness of the legal consequences of technological applications and professional ethics. | ||||||||||||||
| 13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | ||||||||||||||
| 14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. | ||||||||||||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Have information about food components and additives and use this information in production. | |
| 2) | Has knowledge about food legislation and professional ethics. | |
| 3) | Evaluates the knowledge learned in food laboratories at production and quality control points. | |
| 4) | Can determine the risk factors in food production stages. | |
| 5) | Can provide hygiene, sanitation conditions in food sector. | |
| 6) | Have knowledge about occupational safety in food industry. | |
| 7) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
| 8) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
| 9) | Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | |
| 10) | Use current techniques in the field of food technology. | |
| 11) | Identifies problems, generates and presents solutions. | |
| 12) | Has an awareness of the legal consequences of technological applications and professional ethics. | |
| 13) | Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | |
| 14) | Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. |
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 | ||||||