TÜRKÇE
ENGLISH
Information
| Code | SAİ0027 |
| Name | Nanoemulsion Applications in Seafood |
| Term | 2022-2023 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 | |
| Course Instructor |
1 |
Course Goal / Objective
An important variety of nanotechnological applications on foods is nanoemulsions. Nanoemulsions are transparent or translucent emulsions containing nano-sized droplets. Nanoemulsions are nano droplets consisting of multiphase colloidal (homogeneous looking heterogeneous mixture) dispersions that form by dispersing another liquid in one of the physically immiscible liquids. Fish products are perishable foods due to the effects of pathogenic bacteria and tissue structures. In this context, nanoemulsions stand out as a different and new technique used with the antimicrobial and anti-oxidant effects to extend the shelf life of seafood without spoiling the taste of the consumer. With this course, it is aimed to increase the knowledge levels of students regarding the chemical, sensory and microbiological effects of nanoemulsion use on seafood.
Course Content
Information on the use of nanoemulsions in seafood processing technology will be given. In this context, in the processing of seafood; nanoemulsion types, preparation, mechanism of action, usage areas, advantages and disadvantages. In addition, the use and application of nanoemulsions in seafood will be made.
Course Precondition
None
Resources
Lecture Notes, Internet
Notes
internet research
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | To have knowledge about Nanoemulsion Applications in Seafood |
| LO02 | To have knowledge about nanoemulsion preparation methods |
| LO03 | To have knowledge about nanoemulsion mechanisms of action |
| LO04 | To have information about the potential advantages and disadvantages of nanoemulsion applications for the seafood processing sector. |
| LO05 | To have information about the possible risks of nanoemulsions in terms of consumer health |
| LO06 | To have information about the future of nanoemulsion applications in the seafood processing industry |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology | 2 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Comprehends interaction of expertise area in relation to interdisciplinary relationships | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information | 3 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. | 3 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. | 2 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions | 3 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. | 2 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Develops a positive attitude towards life long learning. | 4 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Prepares written and visual presentations with technological devices in their area of expertise | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and norms critically and changes all if necessary | 3 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicates both in written and verbal in one foreign language | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses computer and communication technologies effectively for their expertise area. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process | 3 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Applies interdisciplinary studies with assimilated knowledge and skills for solving problem | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Basic concepts of seafood processing technology. | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 2 | Basic concepts of freshness and consumer safety in seafood. | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 3 | Innovative applications and nanotechnology in seafood. | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 4 | Nanoemulsion concept | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 5 | Nanoemulsion types | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 6 | Preparation of nanoemulsions | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 7 | Mechanisms of action of nanoemulsions | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Study for exam | Ölçme Yöntemleri: Ödev, Yazılı Sınav, Sözlü Sınav |
| 9 | Usage areas of nanoemulsions | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 10 | Application of nanoemulsions to seafood | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 11 | Industrial-size nanoemulsion applications | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 12 | What are the potential advantages and disadvantages of nanoemulsion applications in terms of the seafood processing sector? | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 13 | What are the possible risks of nanoemulsions for consumer health? | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 14 | Legal regulations about nanoemulsion applications. | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 15 | What is the future of Nanoemulsion applications in the seafood processing industry? | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 16 | Term Exams | Study for exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 17 | Term Exams | Study for exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
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 | ||