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Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| BIOTECHNOLOGY (MASTER) (WITH THESIS) (INTERDISCIPLINARY) | |
| Code | BT033 |
| Name | Use of the nanotechnology in seafood processing |
| Term | 2018-2019 Academic Year |
| Term | Spring |
| 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 |
The current term course schedule has not been prepared yet.
|
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
Resources
Notes
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 undergraduate level qualifications, they develop their knowledge at the level of expertise in the same or a different field. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Knows the ethical rules to be considered while obtaining biotechnological products. | |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | To identifiy the interdisciplinary interaction of the field and to solve use of the methods. | |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Interpret the knowledge gained in the field by integrating the information from different disciplines and creates new information | 2 |
| PLO05 | 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 |
| PLO06 | 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. | |
| PLO07 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | To solve the problems encountered in the field and cominicate by using research methods. | 5 |
| PLO08 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Establishes functional interaction by using strategic decision-making processes in solving the problems encountered in the field. | |
| PLO09 | 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. | |
| PLO10 | Yetkinlikler - Alana Özgü Yetkinlik | To gain the ability to develop and deepen the knowledge in the field of biotechnology | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to nanoscience and nanotechnology | presentation preparation | |
| 2 | Nanotechnology applications in industry / food industry | presentation preparation | |
| 3 | Nano-emulsions, nanogels and their applications | presentation preparation | |
| 4 | Nanotechniques in foods | presentation preparation | |
| 5 | Nanotechniques in foods | presentation preparation | |
| 6 | Nanosensors in foods, application of DNA microarray technologies for microbial analysis Presentations of the second projects | presentation preparation | |
| 7 | Nanosensors in foods, application of DNA microarray technologies for microbial analysis Presentations of the second projects | presentation preparation | |
| 8 | Mid-Term Exam | evaluation of performances | |
| 9 | Bionanotechnology applications in foods | presentation preparation | |
| 10 | Antimicrobial nanomaterials: current and potential applications | presentation preparation | |
| 11 | Functional nanomaterials in food | presentation preparation | |
| 12 | Functional nanomaterials in food | presentation preparation | |
| 13 | Nanotechnology: results in terms of human health and environment, limits | presentation preparation | |
| 14 | New approaches in food nanotechnology | presentation preparation | |
| 15 | New approaches in food nanotechnology | presentation preparation | |
| 16 | Term Exams | Performance evaluation | |
| 17 | Term Exams | Performance evaluation |
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 | ||