BT033 Use of the nanotechnology in seafood processing

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code BT033
Name Use of the nanotechnology in seafood processing
Term 2022-2023 Academic Year
Semester . Semester
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 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

Update Time: 18.11.2022 01:55