Information Of Programmes

INSTITUTE OF SCIENCE / GM-731 - FOOD ENGINEERING (DOCTORATE DEGREE)

Code: GM-731

Course Title: MOLECULAR TECHNIQUES IN FOOD ANALYSIS I

Theoretical+Practice: 3+0

ECTS: 6

Year/Semester of Study

1 / Fall Semester

Level of Course

2nd Cycle Degree Programme

Type of Course

Optional

Department

FOOD ENGINEERING (DOCTORATE DEGREE)

Pre-requisities and Co-requisites

None

Mode of Delivery

Face to Face

Teaching Period

14 Weeks

Name of Lecturer

KAMİL EMRE GERÇEKASLAN (emre@nevsehir.edu.tr)

Name of Lecturer(s)

Language of Instruction

Turkish

Work Placement(s)

None

Objectives of the Course

Comprehending the biochemical principles on which the molecular techniques related to proteins used in the analysis of foodstuffs are based and increasing the knowledge of the students on molecular biology to the level of research.

Learning Outcomes		PO	MME
The students who succeeded in this course:
LO-1	Learning the isolation and purification methods of proteins from foods and other biological materials.	PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines	Examination
LO-2	Learning the methods used in functional analysis of proteins	PO-3 Integrates knowledge from different disciplines PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-5 Has the skills of developing and applying new and original ideas in system and process designs	Examination
LO-3	Learning the methods based on proteins used in food analysis	PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-5 Has the skills of developing and applying new and original ideas in system and process designs	Examination
PO: Programme Outcomes MME:Method of measurement & Evaluation

Course Contents
It covers the biochemical principles of molecular techniques based on proteins and the application of these methods in food analysis.
Weekly Course Content
Week	Subject	Learning Activities and Teaching Methods
1	Structure and functions of proteins	lecture, question and answer
2	Isolation of proteins	lecture, question and answer
3	Protein purification methods	lecture, question and answer
4	SDS-PAGE	lecture, question and answer
5	Gel Electrophoresis	lecture, question and answer
6	mass spectrometer	lecture, question and answer
7	Antibody Based Diagnostic Systems	lecture, question and answer
8	mid-term exam
9	ELISA	lecture, question and answer
10	Chromotagraphic methods in the analysis of proteins	lecture, question and answer
11	Hybridoma Technology	lecture, question and answer
12	Bioinformatic Methods for Functional Analysis of Proteins	lecture, question and answer
13	Proteomics and Biomarker	lecture, question and answer
14	Proteomics and Biomarker	lecture, question and answer
15	Protein Arrays	lecture, question and answer
16	final exam
Recommend Course Book / Supplementary Book/Reading
1	The Protein Protocols Handbook. Ed. John M. W. 2002 Humana Press Inc.
Required Course instruments and materials

Assessment Methods
Type of Assessment	Week	Hours	Weight(%)
mid-term exam	8	1	40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam	16	2	60

Student Work Load
Type of Work	Weekly Hours	Number of Weeks	Work Load
Weekly Course Hours (Theoretical+Practice)	14	3	42
Outside Class
a) Reading	14	3	42
b) Search in internet/Library	14	3	42
c) Performance Project			0
d) Prepare a workshop/Presentation/Report			0
e) Term paper/Project	2	5	10
Oral Examination			0
Quiz			0
Laboratory exam			0
Own study for mid-term exam	7	2	14
mid-term exam	1	1	1
Own study for final exam	14	2	28
final exam	2	1	2
			0
			0
Total work load;			181