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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 | 2024-2025 Academic Year |
| Term | Fall |
| 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 |
Doç. Dr. HATİCE YAZGAN
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
This course aims to provide basic information about nanotechnology and its applications in foods, principles and new developments, nano-level technologies, characterization and additionally bionanotechnology applications. Developments in nanoscience, nanotechnology and bionanotechnology in foods and their effects on human health and the environment are also among the objectives.
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
None
Resources
lecture notes will be shared and article in the journal
Notes
lecture notes will be shared and article in the journal
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the applications of nanotechnology in the food field |
| LO02 | Applies nano-level technology and characterization studies in the food field |
| LO03 | Discuss applications of nanosensors in foods |
| LO04 | Evaluate effects of nanotechnology on human health and environment |
| LO05 | Analyzes basic information, principles and new developments on nanotechnology techniques |
| LO06 | Makes nano-emulsions, nanogels and their applications |
| LO07 | Nanotechnology: consequences for human health and the environment, describing the limits |
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 | no preprations | Öğretim Yöntemleri: Anlatım |
| 2 | Nanotechnology applications in industry / food industry | presentation preparation | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Benzetim |
| 3 | Nano-emulsions, nanogels and their applications | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Bireysel Çalışma, Örnek Olay |
| 4 | Nanotechniques in foods I | presentation preparation | Öğretim Yöntemleri: Anlatım, Proje Temelli Öğrenme |
| 5 | Practice | Material preparation | Öğretim Yöntemleri: Deney / Laboratuvar |
| 6 | Nano sensor applications in foods | presentation preparation | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | DNA microarray technologies for microbial analysis Presentations of the second projects II | Reading current article | Öğretim Yöntemleri: Anlatım, Benzetim, Tartışma |
| 8 | Mid-Term Exam | evaluation of performances | Ölçme Yöntemleri: Performans Değerlendirmesi |
| 9 | Bionanotechnology applications in foods | presentation preparation | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma, Proje Temelli Öğrenme |
| 10 | Antimicrobial nanomaterials: current and potential applications | preparation for Lab application | Öğretim Yöntemleri: Proje Temelli Öğrenme , Deney / Laboratuvar |
| 11 | Functional nanomaterials in food I | presentation preparation | Öğretim Yöntemleri: Anlatım, Proje Temelli Öğrenme |
| 12 | Practice | Material preparation | Öğretim Yöntemleri: Alıştırma ve Uygulama |
| 13 | Nanotechnology: results in terms of human health and environment, limits | presentation preparation | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 14 | New approaches in food nanotechnology I | presentation preparation | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma, Proje Temelli Öğrenme |
| 15 | Practice | Preparation for LAB | Öğretim Yöntemleri: Gösterip Yaptırma, Bireysel Çalışma |
| 16 | Term Exam | Performance evaluation | Ölçme Yöntemleri: Performans Değerlendirmesi |
| 17 | Term Exams | Performance evaluation | Ölçme Yöntemleri: Ödev, Performans Değerlendirmesi |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Homework | 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 | 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 | ||