NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
BME2063	Biomaterials	Spring	3	0	3	5

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	English
Type of course:
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Assist. Prof. FIRAT MATUR
Course Lecturer(s):	Assist. Prof. BURCU TUNÇ ÇAMLIBEL
Recommended Optional Program Components:	None
Course Objectives:	In this course, students will learn biomaterials, understand principles of general chemistry, learn how to use engineering skills to deal with the challenges in biomaterials and tissue engineering, learn types of biomaterials, the interactions between materials and body, production techniques and the future trends.

Learning Outcomes

The students who have succeeded in this course;
Bu dersin sonunda öğrenci şunları yapabilecektir:
1- Biyomalzemelerin ve biyouyumluluğun temel özelliklerini anlayabilecektir,
2- Farklı bağlanma türlerini ve bunların metal, seramik ve polimerler için malzeme alt birimlerinde nasıl organize edildiğini anlamak,
3- Her bir malzeme sınıfı için mekanik özelliklerin arkasındaki moleküler mekanizmaların yanı sıra biyomalzemeleri güçlendiren ve zayıflatan olayların arkasındaki ilkeleri anlayın,
4- Yüzey özellikleri, toksisite ve malzeme karakterizasyon tekniklerini anlamak,
5- İnsan vücudundaki metallerin, seramiklerin ve polimerlerin çevresel bozunmasının arkasındaki moleküler mekanizmaları anlamak.
6- Biyomalzeme çalışmasının neden biyomedikal mühendisinin eğitim geçmişinin önemli bir yönü olduğunu anlamak ve biyomalzeme bilimi ile ilgili araştırma yapabilmek ve çalışmalarını sunabilmek

Course Content

Basic concepts of biomaterials science, the structure of metals, ceramics, polymers and composite biomaterials, biocompatibility, corrosion and degradation of biomaterials, surface properties of biomaterials.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Biyomalzemeye giriş Biyomedikal uygulamalar için malzemeler	Read the Syllabus. Read these sections in text and reference books
2)	Chemical structure of biomaterials	Read these sections in text and refernce books
3)	Chemical structure of biomaterials, cont.	Read these sections in text and refernce books
4)	Physical properties of biomaterials	Read these sections in text and refernce books
5)	Mechanical properties of biomaterials	Read these sections in text and refernce books
6)	Biomaterial degradation Biomaterial processing	Read these sections in text and refernce books
7)	Surface properties of biomaterials	Read these sections in text and refernce books
8)	Protein interactions with biomaterials - Part 1	Read these sections in text and refernce books
9)	Protein interactions with biomaterials - Part 2	Read these sections in text and refernce books
10)	Cell interaction with biomaterials	Read these sections in text and refernce books
11)	Biomaterial implantation and acute inflammation. Wound healing and the presence of biomaterials.	Read these sections in text and refernce books
12)	Immune response to biomaterials. Biomaterials and thrombosis.	Read these sections in text and refernce books
13)	Infection, tumorigenesis and calcification of biomaterials	Read these sections in text and refernce books
14)	Term project presentations	Reasearch and prepare presentations

Sources

Course Notes / Textbooks:	• Lecture Notes • Biomaterials, The Intersection of Biology and Materials Science by Temenoff and Mikos, 2nd ed., Pearson, 2022. • Biomaterials Science: An Introduction to Materials in Medicine, Rattner BD, Hoffman AS, Schoen FJ, and Lemons JE, 4th ed., Elsevier Academic Press, San Diego, CA, 2020.
References:	• Lecture Notes • Biomaterials, an Introduction by Park and Lakes, Springer, Third ed., 2007. • Biomaterials, Principles and Applications, Park JB, Bronzino JD, CRC Press 2003.

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	4	% 10
Homework Assignments	1	% 20
Presentation	1	% 0
Midterms	1	% 30
Final	1	% 40
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Study Hours Out of Class	12	3	36
Presentations / Seminar	1	0	0
Project	1	40	40
Quizzes	4	1	4
Midterms	1	3	3
Final	1	3	3
Total Workload			128

Contribution of Learning Outcomes to Programme Outcomes

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.
2)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.
3)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)
4)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.
5)	To communicate effectively with advisee, colleagues for effective professional relationships.
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.
7)	To use life-long learning, problem-solving and critical thinking skills.
8)	To act in accordance with ethical principles and values in professional practice.
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.