TÜRKÇE
ENGLISH
Information
| Unit | |
| Code | SD0304 |
| Name | Nanotechnological Applications in Processing of Seafood |
| Term | 2019-2020 Academic Year |
| Term | Fall and Spring |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Label | NFE Non-Field Elective Courses (University) UCC University Common Course |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MUSTAFA DURMUŞ |
| Course Instructor |
Prof. Dr. MUSTAFA DURMUŞ
(Güz)
(A Group)
(Ins. in Charge)
Prof. Dr. MUSTAFA DURMUŞ (Bahar) (A Group) (Ins. in Charge) |
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
Resources
Notes
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 related to seafood processing technology. | ||
| 2 | Basic concepts of freshness and consumer safety in seafood. | ||
| 3 | Innovative applications in seafood and nanotechnology. | ||
| 4 | What are the applications of nanotechnology in the food industry | ||
| 5 | Nanoemulsion applications | ||
| 6 | Nano-encapsulation applications | ||
| 7 | Nano-sensor applications. | ||
| 8 | Mid-Term Exam | ||
| 9 | Smart packaging applications in seafood | ||
| 10 | Nanocomposite applications. | ||
| 11 | Nano-fiber applications | ||
| 12 | What are the potential advantages of nanotechnological applications in terms of the seafood processing industry | ||
| 13 | What are the possible risks to nanotechnological applications in terms of consumer health | ||
| 14 | Legal regulations on nanotechnological applications. | ||
| 15 | What is the future of nanotechnological applications in seafood processing | ||
| 16 | Term Exams | ||
| 17 | Term Exams |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
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 | ||