TÜRKÇE
ENGLISH
Information
| Code | BT033 |
| Name | Use of the nanotechnology in seafood processing |
| Term | 2024-2025 Academic Year |
| Term | Fall |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. HATİCE YAZGAN |
| Course Instructor |
Doç. Dr. HATİCE YAZGAN
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course is to introduce the understanding of basics, principles and new developments of nanotechniques and nanoapplications in foods. In doing so, nanoscale technologies and characterization in foods including bionanotechnology applications will be given. New developments on nanoscience, nanotechnology and bionanotechnology in foods and their effects on human health and environment will be explained.
Course Content
Introduction to nanoscience and nanotechnology, Nanotechnology applications in industry / food industry, Nanoparticle and nanostructures production, properties and applications, Nanoscale properties of food biopolymers, methods for their determination, Nanotechniques in foods: Nanofiltration, membrane emulsification, atomization, nanoencapsulation and controlled released technologies, Nanosensors in foods, Bionanotechnology applications to foods, Biologically fabricated complex nanomaterials, Bionanofabrication, Antimicrobial nanomaterials: current and potential applications, Functional nanomaterials in foods, Nanotechnology: consequences for human health and environment, limitations, Future trends in food nanotechnology.
Course Precondition
None
Resources
lecture notes will be shared and article in the journal
Notes
lecture notes will be shared and article in the journal
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Introduce fundamental principles and new developments of nanotechniques and nanoapplications in foods. |
| LO02 | Illustrate and discuss nanoscale technologies and characterization in foods including bionanotechnology applications. |
| LO03 | Discuss applications of nanosensors in foods |
| LO04 | Evaluate effects of nanotechnology on human health and environment |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Based on the undergraduate level qualifications, develops and deepens the knowledge in the same or different field at the level of expertise and analyzes and interprets them using statistical methods. | |
| PLO02 | Beceriler - Bilişsel, Uygulamalı | To identifiy the interdisciplinary interaction of the field and to solve use of the methods. | |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | Interpret the knowledge gained in the field by integrating the information from different disciplines and creates new information | 2 |
| PLO04 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develops new strategic approaches for solving complex problems that are encountered in applications related to the field. | 1 |
| PLO05 | Yetkinlikler - Öğrenme Yetkinliği | To teach the social, scientific, cultural and ethical values during the collection, interpretation, implementation and announcement of the data related to the field. | |
| PLO06 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | To solve the problems encountered in the field and cominicate by using research methods. | 5 |
| PLO07 | Yetkinlikler - Alana Özgü Yetkinlik | To gain the ability to develop and deepen the knowledge in the field of biotechnology | 4 |
| PLO08 | Yetkinlikler - Alana Özgü Yetkinlik | Establishes functional interaction by using strategic decision-making processes in solving the problems encountered in the field. | |
| PLO09 | Yetkinlikler - Öğrenme Yetkinliği | Knows the ethical rules to be considered while obtaining biotechnological products. | |
| PLO10 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | He / she defends his / her original opinions in discussing the subjects in his / her field and establishes an effective communication showing his / her competence in the field. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to nanoscience and nanotechnology | presentation preparation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası, Bireysel Çalışma, Proje Temelli Öğrenme |
| 2 | Nanotechnology applications in industry / food industry | presentation preparation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası, Bireysel Çalışma, Proje Temelli Öğrenme |
| 3 | Nano-emulsions, nanogels and their applications | presentation preparation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası, Bireysel Çalışma, Proje Temelli Öğrenme |
| 4 | Nanotechniques in foods I | presentation preparation | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Proje Temelli Öğrenme |
| 5 | Nanotechniques in foods II | presentation preparation | Öğretim Yöntemleri: Beyin Fırtınası, Problem Çözme |
| 6 | Nanosensors in foods, application of DNA microarray technologies for microbial analysis Presentations of the second projects I | presentation preparation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası, Bireysel Çalışma, Proje Temelli Öğrenme |
| 7 | Nanosensors in foods, application of DNA microarray technologies for microbial analysis Presentations of the second projects II | presentation preparation | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Proje Temelli Öğrenme |
| 8 | Mid-Term Exam | evaluation of performances | Ölçme Yöntemleri: Performans Değerlendirmesi |
| 9 | Bionanotechnology applications in foods | presentation preparation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Bireysel Çalışma, Proje Temelli Öğrenme |
| 10 | Antimicrobial nanomaterials: current and potential applications | presentation preparation | Öğretim Yöntemleri: Proje Temelli Öğrenme |
| 11 | Functional nanomaterials in food I | presentation preparation | Öğretim Yöntemleri: Anlatım, Proje Temelli Öğrenme |
| 12 | Functional nanomaterials in food II | presentation preparation | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Bireysel Çalışma, Proje Temelli Öğrenme |
| 13 | Nanotechnology: results in terms of human health and environment, limits | presentation preparation | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 14 | New approaches in food nanotechnology I | presentation preparation | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma, Proje Temelli Öğrenme |
| 15 | New approaches in food nanotechnology II | presentation preparation | Öğretim Yöntemleri: Bireysel Çalışma, Proje Temelli Öğrenme |
| 16 | Student presentation | Performance evaluation | Ölçme Yöntemleri: Performans Değerlendirmesi |
| 17 | Term Exams | Performance evaluation | Ölçme Yöntemleri: Ödev, Performans Değerlendirmesi |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||