Suchergebnisse: 1980
The main purpose of this course is to teach students about the principles, concepts and applications of science and technology relevant to the development of food products and end-uses for food biotechnology. Applications of modern genetics as well as an enzyme, cell, tissue, and organ-based biological processes to produce and improve foods, food ingredients, and functional foods will be discussed. Furthermore, food waste remediation and management be covered. Fundamental theory of food biotechnology will be examined including traditional fermentation applications, fermentation for food ingredients, genetic engineering in the food industry, molecular feedings and biosensory technologies for the analyses of nutrients, contaminants and toxins. Additionally, food production legislations and the ethics of food biotechnology will be presented with discussion from current literature.
This course will cover the underlying molecular and cellular biology involved in carcinogenesis, tumor growth, and metastasis. The latest concepts in cancer biology and cancer therapeutics and a general appreciation of the rapid advances made in this area of biomedicine will be discussed. Certain topics such as cellular processes in cancer initiation and progression, modelling of different types of cancers in the laboratory, the genetic landscape of human cancers and novel therapeutics which target individual tumors based upon genetic signature will also be discussed. Additionally, this course aims to arm beginning graduate students with a working understanding of different cutting-edge methods that are being used to answer key questions in cancer biology and therapeutics.
- Trainer/in: Nedime Serakinci
- Trainer/in: Uzaktan Eğitim Uygulama ve Araştırma Merkezi