TÜRKÇE
ENGLISH
Information
| Unit | |
| Code | SD0467 |
| Name | Nanotechnology Applications in Animal Source Foods |
| Term | 2021-2022 Academic Year |
| Term | Fall |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Label | NFE Non-Field Elective Courses (University) UCC University Common Course |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. HATİCE YAZGAN |
| Course Instructor |
Doç. Dr. HATİCE YAZGAN
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To learn the concepts of nanotechnology and nanoemulsion, nanoemulsion properties, nanoemulsion applications, the mechanism of nanoemulsion on bacteria, antimicrobial activity of nanoemulsion on foods, in-vitro antimicrobial activity of nanoemulsion.
Course Content
It includes the definition of nanotechnology and nanoemulsion concepts, nanoemulsion properties, nanoemulsion applications, the mechanism of nanoemulsion on bacteria, antimicrobial activity of nanoemulsion on foods, in-vitro antimicrobial activity of nanoemulsion.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns the definition of nanotechnology and nanoemulsion concepts |
| LO02 | Learns the nanoemulsion properties |
| LO03 | Learns nanoemulsion applications |
| LO04 | Learn about the mechanism of nanoemulsion on bacteria |
| LO05 | Learns the antimicrobial activity of nanoemulsion on foods |
| LO06 | Learns the in-vitro antimicrobial activity of nanoemulsion |
| LO07 | Learns its antimicrobial effect on spoilage bacteria |
| LO08 | Homework and student presentations |
| LO09 | Antimicrobial effect on food borne pathogens |
| LO10 | Antimicrobial effect on fungi |
| LO11 | Applications of nanoemulsions as antimicrobial agents in food packaging |
| LO12 | Trends and challenges in nanoemulsion applications in food |
| LO13 | Learns trends and challenges in nanoemulsion applications in food |
| LO14 | student presentation |
| LO15 | student presentation |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition of nanotechnology and nanoemulsion concepts | ||
| 2 | Nanoemulsion properties | ||
| 3 | Nanoemulsion applications | ||
| 4 | Mechanism of nanoemulsion on bacteria | ||
| 5 | Antimicrobial activity of nanoemulsion on food | ||
| 6 | In-vitro antimicrobial activity of nanoemulsion | ||
| 7 | Antimicrobial effect on spoilage bacteria | ||
| 8 | Mid-Term Exam | ||
| 9 | Antimicrobial effect on food pathogens | ||
| 10 | Antimicrobial effect on fungi | ||
| 11 | Application of animal source food | ||
| 12 | Applications of nanoemulsions as antimicrobial agents in food packaging | ||
| 13 | Trends and challenges in nanoemulsion applications in food | ||
| 14 | student presentation | ||
| 15 | student presentation | ||
| 16 | Term Exams | ||
| 17 | Term Exams |