TÜRKÇE
ENGLISH
Information
| Code | SD0304 |
| Name | Nanotechnological Applications in Processing of Seafood |
| Term | 2022-2023 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 | Uzaktan Öğretim |
| Catalog Information Coordinator | Doç. Dr. MUSTAFA DURMUŞ |
| Course Instructor |
Doç. Dr. MUSTAFA DURMUŞ
(A Group)
(Ins. in Charge)
Doç. Dr. MUSTAFA DURMUŞ (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
none
Resources
Powerpoint, Internet lecture notes, Seafood processing technology book
Notes
internet research
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | To gain basic knowledge about the applications of nanotechnology in seafood processing technology. |
| LO02 | To have knowledge about nanotechnological methods used in the production and storage processes of seafood. |
| LO03 | To have knowledge about the sensory, chemical, physical and microbiological effects of nanotechnological methods on freshness and shelf life of aquatic products. |
| LO04 | To have knowledge about the legal regulation of nanotechnological applications. |
| LO05 | To have information about the possible risks of nanotechnological applications in terms of consumer health |
| LO06 | To have knowledge about the future of nanotechnological applications in the seafood processing industry |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Basic concepts of freshness and consumer safety in seafood. | Researching source notes and literature review | |
| 2 | Basic concepts related to seafood processing technology. | Researching source notes and literature review | |
| 3 | Processing technologies applied in seafood | Researching source notes and literature review | |
| 4 | Innovative applications in seafood and nanotechnology | Researching source notes and literature review | |
| 5 | What are the applications of nanotechnology in the food industry | Researching source notes and literature review | |
| 6 | Nanoemulsion applications | Researching source notes and literature review | |
| 7 | Nano-encapsulation applications | Researching source notes and literature review | |
| 8 | Mid-Term Exam | Study for exam | |
| 9 | Nano-sensor applications | Researching source notes and literature review | |
| 10 | Smart packaging applications in seafood | Researching source notes and literature review | |
| 11 | Nanocomposite applications | Researching source notes and literature review | |
| 12 | What are the potential advantages of nanotechnological applications in terms of the seafood processing industry | Researching source notes and literature review | |
| 13 | What are the possible risks to nanotechnological applications in terms of consumer health | Researching source notes and literature review | |
| 14 | Legal regulations on nanotechnological applications | Researching source notes and literature review | |
| 15 | What is the future of nanotechnological applications in seafood processing | Researching source notes and literature review | |
| 16 | Term Exams | Study for exam | |
| 17 | Term Exams | Study for exam |
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 | ||