COURSE INFORMATON 
Course Title Code Semester L+P (Hour) Credits ECTS
General Biology GM 106 2 2 + 0 2 5
Prerequisites  
Language of Instruction Turkish 
Course Level Bachelor (First Cycle)
Course Type Compulsory
Course Instructor Asst. Prof. Dr. Hatice Imge OKTAY BASEGMEZ
Assistants  
Goals The aim of the course is to provide students with a foundation in biology covering key areas including diversity of organisms, cell structure and function and inheritance. It provides a suitable background for further study in food science. 
Content This course introduces the principles and concepts of biology. Emphasis is on basic biological chemistry, cell structure and function, metabolism and energy transformation, genetics, evolution, classification, and biotechnology.
Learning Outcomes Teaching Methods Assessment Methods
1) To acquire basic information on biology 1,2,3,13 A, C
2) To acquire basic information on the chemical composition of living matter
3) To understand basic vital functions of cells
4) A basic understanding of biological process common to life
 
 
 
Teaching Methods:  1: Lecture, 2: Question-Answer, 3: Discussion, 4: Drilland Practice, 5: Demonstration, 6: Motivations to Show, 7: Role Playing, 8: Group Study, 9: Simulation, 10: Brain Storming, 11: Case Study, 12: Lab / Workshop, 13: Self Study, 14: Problem Solving, 15: Project Based Learning, 16: Undefined
Assessment Methods:  A: Testing, B: Oral Exam, C: Homework, D: Project / Design, E: Performance Task,           F: Portfolio, G: Undefined
 
COURSE CONTENT
Week Topics Study Materials
1 Introduction, Biology and its themes   
2 The chemical context of life – I (Carbon and the molecular diversity of life)steps and related legislation.
 
3 The chemical context of life – II (  
4 A tour of the cell, Fundamentals units of life
 
5 Membrane structure and function
 
6 An introduction to metabolism
 
7 Cell respiration and fermentation    
8 Photosynthesis  
9 The cell cycle and mitotic division   
10 Meiosis and sexual life cycles   
11 Plant and animal tissues
 
12 Mendel and the gene idea   
13 The practical applications of DNA based biotechnology  
14 General Evaluation  
           
       
RECOMMENDED SOURCES
Textbook (1) Campbell Biyoloji; Reece, Urry, Cain, Wasserman, Minorsky, Jackson, Dokuzuncu baskıdan çeviri, Palme Yayıncılık, Ankara, 2013. 
(2) Essentials of Biology, Mader, S.S., Windelspcht, M.,  5th ed., McGraw-Hill, NY, 2017
Additional Resources  
 
 
 
MATERIAL SHARING
Documents    
   
   
Assignments    
Exams    
   
 
ASSESSMENT
IN-TERM STUDIES QUANTITY  
Mid-terms 1 60
Laboratory Reports 0 0
Homeworks 1 40
Total 100
 
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 40
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 60
Total 100
 
COURSE CATEGORY Professional
 
 COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 To provide sufficient knowledge accumulation in the engineering subjects related to  mathematics, science and biotechnology 4
2 Ability to identify, formulate and solve complex engineering problems;  ability to select and apply appropriate methods of analysis and modeling skills for this purpose  3
3 Ability to design a complex system, process, device or product to provide specific requirements under realistic constraints and conditions; ability to apply modern designing methods for this purpose 2
4 Ability to develop, to select and to use the modern techniques and tools necessary for engineering practice; ability to use information technologies effectively  
5 Ability to design and conduct experiments, data collection, analyzing and interpreting the results for examining the engineering problems   
6 Ability to work effectively in inter- and infra-disciplinary teams; ability to work individually  5
7 Ability to communicate in oral and written Turkish effectively; knowledge of at least one foreign language 2
8 Awareness of the necessity of lifelong learning; ability to access to information, to follow developments in science and technology and of continuous self-renewal  1
9 Awareness of professional and ethical responsibility 3
10 Knowledge about practices in business life such as project management, risk management and alteration management practices; awareness about entrepreneurship , innovation and sustainable development   
11 Knowledge about universal and social dimensional impacts of engineering practices on health, environment and security with information about contemporary issues; awareness of the legal consequences of engineering solutions 1
12 To give priority to regional and national needs and ability to follow developments in this topic  
13 Ability to follow and to contribute to national and international scientific studies in the field of Food Engineering   
14 Ability to understand and to apply legislation and regulations on Food Engineering and related fields   
Contribution: 1: Very-Low, 2: Low, 3: Mid, 4:High, 5:Very-High
 
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total Workload (Hour)
Lectures 14 2 28
Study Before Lectures 14 4 56
Midterm 1 24 24
Final 1 34 34
Total Work Load 142
Total Work Load / 30 (h) 4,73
ECTS Credit of the Course 2