| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| General Microbiology | BTK205 | Turkish | Compulsory | 3. Semester | 2 + 2 | 3.0 | 4.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | face to face |
| Course Coordinator | Dr. Öğr. Üyesi İrem ALTIN |
| Instructor(s) | Dr. Öğr. Üyesi İrem ALTIN (Güz) |
| Goals | The course aims to introduce the microorganisms (bacteria, phytoplasma, virus, viroid, prion, algae, fungi etc.), to give basic information on some important characteristics of microbial life and structure and the roles microorganisms play in our lives |
| Course Content | In this subject, information about historical development of microbiology, the structure and evolution of organisms, general characteristics and classification of living organisms, isolation and identification of microorganisms; modifications, mutations and genetics of microorganisms; the effect of environment on growth and death of microorganisms, , sterilization techniques, microbial biotechnology, metabolic diversity among the microorganisms, microbial secretions, the mode of action of antibiotics and some chemicals on microorganisms is being given. |
| # | Öğrenme Kazanımı |
| 1 | learning about the basic concepts of microbiology |
| 2 | Learning the classification of microorganisms |
| 3 | Gaining the ability to learn and apply of the isolation and identification methods of microorganisms |
| 4 | Understanding the purification methods (sterilization, disinfection) from microorganisms |
| 5 | Understanding the harmful and beneficial aspects of microorganisms |
| 6 | After the aplications of lesson, gains the ability to easily identify microorganism in his professional life. |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | historical development of microbiology | |
| 2. Week | Classification and general characteristics of microorganisms | |
| 3. Week | Prokaryotes | |
| 4. Week | Fungi | |
| 5. Week | Viruses, algaes | |
| 6. Week | the effect of environment on growth and death of microorganisms, , sterilization techniques | |
| 7. Week | Isolation and identification procedure of microorganisms from infected plant tissue, soil and water | |
| 8. Week | Midterm Exam | |
| 9. Week | Mechanisms of genetic variability in microorganisms | |
| 10. Week | Quantitative measurement of microbial growth, microbial life forms | |
| 11. Week | Learning about several industrial, agricultural, and biotechnological applications of microbiology | |
| 12. Week | microbial secretions, | |
| 13. Week | metabolic diversity among the microorganisms, the mode of action of antibiotics on microorganisms | |
| 14. Week | Presentation of midterm project |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Skill of apply basic science and engineering knowledge and principles to Agricultural Engineering problems | ✔ | |||||
| 2 | Ability of recognize pathogens, pests, weeds and beneficial organisms frequently seen agricultural fields at microscopic and macroscopic level and able to determine level of damage/benefit together with widespread cases. | ✔ | |||||
| 3 | Having knowledge about the techniques in agricultural production process, identify the basic problems related to the process and the ability to use modern computational tools and techniques in solution of these problems | ✔ | |||||
| 4 | Skill of execute taking into account technical and scientific information defined by current proposals for solving the problems of crop protection, sustainable agriculture, the environment and human health and food safety | ✔ | |||||
| 5 | Disciplinary and interdisciplinary teamwork ability, to act independently required, have the initiative and creativity skills, ability of communicate acts express of ideas as verbally and written, clear and concise. | ✔ | |||||
| 6 | Skill of follow the current national and international problem | ✔ | |||||
| 7 | Recognize of importance of lifelong learning | ✔ | |||||
| 8 | Self-development skill following the developments in science and technology | ✔ | |||||
| 9 | Ability of awareness of professional ethics and quality systems in agriculture | ✔ | |||||
| 10 | Business ethics and responsibility | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 |
|---|---|---|---|---|---|---|
| PY1 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY2 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY3 | 3 | 3 | 3 | 3 | 3 | 3 |
| PY4 | 2 | 2 | 2 | 2 | 2 | 2 |
| PY5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY6 | 2 | 2 | 2 | 2 | 2 | 2 |
| PY7 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY8 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY9 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY10 | 4 | 4 | 4 | 4 | 4 | 4 |
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 2 | 28 |
|
Ders Dışı |
Preparation, After Class Study | 13 | 1 | 13 |
|
Sınavlar |
Midterm 1 | 1 | 11 | 11 |
| Final | 1 | 22 | 22 | |
| Practice | 14 | 2 | 28 | |
| Total Workload | 102 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 4.0 | ||
