NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
MBG4003 | Comparative Genomics and Proteomics | Spring | 2 | 0 | 2 | 5 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | English |
Type of course: | Non-Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Dr. Öğr. Üyesi EMİNE KANDEMİŞ |
Recommended Optional Program Components: | There is none. |
Course Objectives: | The objective of this course is to provide information about the "omics" technology, especially focusing on genomics and proteomics. The recent applications of these areas and relevant bioinformatics background will be discussed. |
The students who have succeeded in this course; 1. Define the "omics" technologies. 2. Discuss the technologies behind genomics and proteomics studies. 3. Discuss the applications of both structural and functional genomics and also the proteomics studies. 4. Define basic information about bioinformatics. 5. Recognize the importance of these technologies in modern genetics. |
Computational, molecular and genetic methodologies are covered including applications in structural and functional genomics (genome analysis and comparative genomics, technologies for transcriptional profiling), proteomics and related bioinformatics. |
Week | Subject | Related Preparation |
1) | The rise of "omics" technology | Reading |
2) | The organization and structure of genomes | Reading |
3) | Genome mapping | Reading |
4) | Genome-Sequencing projects | Reading |
5) | Functional Genomics I | Reading |
6) | Functional Genomics II | Reading |
7) | Analysis of the transcriptome | Reading |
8) | Comparative genomics | Reading |
9) | Overview | Reading |
10) | Proteomics I | Reading |
11) | Proteomics II | Reading |
12) | Proteomics III | Reading |
13) | Applications I | Reading |
14) | Applications II | Reading |
Course Notes / Textbooks: | Ders notları haftalık olarak verilecektir. Course notes will be supplied weekly. |
References: | 1)Discovering genomics, proteomics and bioinformatics, Campbell AM and Heyer LJ, 2nd edition, 2007, Pearson education Inc., ISBN: 0-8053-8219-4 2)Bioinformatics and Functional genomics, Pevsner J, 2nd edition, 2009, John Wiley & Sons Inc., ISBN: 978-0-470-08585-1 3)Principles of gene manipulation and genomics, Primrose SB and Tywan RM, 7th edition, 2006, Blacwell Publishing, ISBN: 9781405135443" |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 1 | % 5 |
Quizzes | 1 | % 20 |
Midterms | 1 | % 25 |
Final | 1 | % 50 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 2 | 28 |
Study Hours Out of Class | 14 | 3 | 42 |
Presentations / Seminar | 1 | 20 | 20 |
Midterms | 1 | 17 | 17 |
Final | 1 | 18 | 18 |
Total Workload | 125 |
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. |