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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | KTY118 | Biosensor Techniques | Elective | 1 | 2 | 6 |
| | Level of Course Unit | | Second Cycle | | Objectives of the Course | | In the Biosensor Techniques course, it is aimed to teach that biosensors are analytical measurement systems consisting of a physicochemical signal transmitter or a combination of an optical, electrochemical, thermometric, piezoelectric, magnetic signal transmitter and a biological material, and where and for what purposes biosensors can be used. | | Name of Lecturer(s) | | Dr. Öğr. Üyesi Yahya Yasin YILMAZ | | Learning Outcomes | | 1 | The student will have information about the use of biosensors.
The student learns biosensor preparation techniques.
The student learns biosensor technologies.
Student learns biosensor application areas.
The student learns to design biosensors. |
| | Mode of Delivery | | Normal Education | | Prerequisites and co-requisities | | none | | Recommended Optional Programme Components | | none | | Course Contents | | Definition and general principles of biosensors, classification of biosensors, properties and characteristics of biosensors, biosensor preparation, combination of bioactive material and signal transducer system, performance factors in biosensors, biosensor applications, recent developments in biosensors | | Weekly Detailed Course Contents | |
| 1 | Introduction to biosensors: Course overview, definitions, general information and introduction, biological inspiration | | | | 2 | Biosensor types, target analytes, various detections, signals, device types, history | | | | 3 | Key design issues: Calibration, dynamic range, signal-to-noise concept, sensitivity, selectivity, interference concept | | | | 4 | Types and design of bioselective dishes: Enzyme-based sensors | | | | 5 | Affinity sensors (antibodies, oligo-nucleotides, SPR, Quartz crystal microbalance), membrane protein-based sensors (ion channels and receptor proteins), cell-based sensors (bacteria, yeast, mammalian cell), non-biological and bio-mimetic (molecularly imprinted polymers) ) | | | | 6 | non-biological organic molecules, electrochemical luminescence, pH sensors, synthetic receptors) | | | | 7 | Immobilization techniques of biomolecules: Adsorption | | | | 8 | midterm | | | | 9 | Transducers (Tansducers): Electrochemical, optical, thermal, piezoelectric biosensors and DNA microarrays | | | | 10 | Current technological advances and commercial developments in the field of biosensors | | | | 11 | Applications: Agriculture, food safety, food processing | | | | 12 | biomedical applications | | | | 13 | Designing biosensors in biosafety and environmental applications | | | | 14 | Biosensors in defense systems | | | | 15 | Final Exam | | |
| | Recommended or Required Reading | | A.Mulchandani, K.R. Rogers, 1998. “Enzyme and Microbial Biosensors-Techniques and Protocols”. Humana Press, Totowa, New Jersey J.Racek, “Cell-based biosensors”. Technomic Pub Co., Westport, Connecticut., (1995) T.Scheper(Series Editor), R.Renneberg, F.Lisdat (Volume Editor), “Biosensing for the 21st century”, Springer, (2007) | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | | none |
| | Workload Calculation | |
| Midterm Examination | 1 | 2 | 2 | | Final Examination | 1 | 2 | 2 | | Attending Lectures | 14 | 3 | 42 | | Discussion | 14 | 2 | 28 | | Brain Storming | 14 | 1 | 14 | | Report Preparation | 7 | 3 | 21 | | Project Preparation | 7 | 3 | 21 | | Criticising Paper | 14 | 2 | 28 | | Individual Study for Mid term Examination | 1 | 6 | 6 | | Individual Study for Final Examination | 1 | 8 | 8 | |
| Contribution of Learning Outcomes to Programme Outcomes | | | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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