TÜRKÇE
ENGLISH
Information
| Code | SD0304 |
| Name | Nanotechnological Applications in Processing of Seafood |
| Term | 2023-2024 Academic Year |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. MUSTAFA DURMUŞ |
Course Goal / Objective
To give an overview of the applications of nanotechnological methods in the field of fishery products.
Course Content
Applications of nanotechnological methods in processing of seafood.
Course Precondition
none
Resources
Powerpoint, Internet lecture notes, Seafood processing technology book
Notes
internet research
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Tells the applications of nanotechnology in the field of seafood processing technology. |
| LO02 | Tells the nanotechnological methods used in the production and storage processes of seafood. |
| LO03 | Tells the sensory, chemical, physical and microbiological effects of nanotechnological methods on the freshness and shelf life of seafood. |
| LO04 | Implements legal regulations of nanotechnological applications |
| LO05 | Tells the possible risks of nanotechnological applications in terms of consumer health |
| LO06 | Tells the future of nanotechnological applications in the seafood processing industry |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Basic concepts of freshness and consumer safety in seafood. | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 2 | Basic concepts related to seafood processing technology. | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 3 | Processing technologies applied in seafood | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 4 | Innovative applications in seafood and nanotechnology | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 5 | What are the applications of nanotechnology in the food industry | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 6 | Nanoemulsion applications | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 7 | Nano-encapsulation applications | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Study for exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Nano-sensor applications | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 10 | Smart packaging applications in seafood | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 11 | Nanocomposite applications | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 12 | What are the potential advantages of nanotechnological applications in terms of the seafood processing industry | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 13 | What are the possible risks to nanotechnological applications in terms of consumer health | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 14 | Legal regulations on nanotechnological applications | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 15 | What is the future of nanotechnological applications in seafood processing | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 16 | Term Exams | Study for exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Study for exam | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 80 | ||
| Total Workload / 25 (h) | 3,20 | ||
| ECTS | 3 ECTS | ||