Course Title | Code | Semester | L+U Hour | Credits | ECTS |
---|---|---|---|---|---|
Basic Microbiology | TAB2033 | 3. Semester | 2 + 2 | 3.0 | 3.0 |
Prerequisites | None |
Language of Instruction | Turkish |
Course Level | Associate |
Course Type | |
Mode of delivery | Face to face |
Course Coordinator |
Prof. Dr. Ertuğrul FİLİZ |
Instructor(s) |
Ertuğrul FİLİZ |
Assistants | |
Goals | It is aimed to teach the basic issues about the historical development of microbiology, the conditions of production of microorganisms, nutrition, control, metabolism, physiology, structure and genetics. |
Course Content | Definition and sections of microbiology; definition, nomenclature and classification of microorganisms; prokaryotic and eukaryotic microorganisms (bacteria, fungi, algae, protozoa, viruses), factors affecting the development of microorganisms; development and reproduction of microorganisms; metabolism, nutrition, nutritional needs and microbiological media of microorganisms |
Learning Outcomes |
- |
Week | Topics | Learning Methods |
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1. Week | a | |
2. Week | a | |
3. Week | a | |
4. Week | a | |
5. Week | a | |
6. Week | a | |
7. Week | a | |
9. Week | a | |
10. Week | a | |
11. Week | a | |
12. Week | a | |
13. Week | a | |
14. Week | a |
Program Requirements | Contribution Level | DK1 | Measurement Method |
---|---|---|---|
PY1 | 3 | - | - |
PY2 | 2 | - | - |
PY3 | 2 | - | - |
PY4 | 2 | - | - |
PY5 | 2 | - | - |
PY6 | 5 | - | - |
PY7 | 3 | - | - |
PY8 | 1 | - | - |
PY9 | 1 | - | - |
PY10 | 4 | - | - |
PY11 | 1 | - | - |
PY12 | 1 | - | - |
PY13 | 3 | - | - |
0 | 1 | 2 | 3 | 4 | 5 | |
---|---|---|---|---|---|---|
Course's Level of contribution | None | Very Low | Low | Fair | High | Very High |
Method of assessment/evaluation | Written exam | Oral Exams | Assignment/Project | Laboratory work | Presentation/Seminar |
Event | Quantity | Duration (Hour) | Total Workload (Hour) |
---|---|---|---|
Course Hours | 14 | 3 | 42 |
Research | 14 | 1 | 14 |
Midterm 1 | 1 | 10 | 10 |
Final | 1 | 10.5 | 10.5 |
Total Workload | 76.5 | ||
ECTS Credit of the Course | 3.0 |