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Information
| Code | SAİ015 |
| Name | Nanotechnology in Seafood |
| Term | 2024-2025 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. FATİH ÖZOĞUL |
Course Goal / Objective
With this course, information about novel approaches of nanotechnology (nanosensor, active and intelligent packaging, nanoencapsulation and nanoemulsion) will be given for seafood. In addition, nanotechnology applications in seafood processing industry can also be explained for detecting bacteria in packaging, production of stronger flavors, color characteristic, nanoencapsulation, nano sensor, and safety by increasing the barrier properties
Course Content
With this course, information about novel approaches of nanotechnology (nanosensor, active and intelligent packaging, nanoencapsulation and nanoemulsion) will be given for seafood. In addition, nanotechnology applications in seafood processing industry can also be explained for detecting bacteria in packaging, production of stronger flavors, color characteristic, nanoencapsulation, nano sensor, and safety by increasing the barrier properties
Course Precondition
None
Resources
Lecture notes and internet resource
Notes
Internet
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | It gives information about new approaches in fisheries nanotechnology. |
| LO02 | Nanosensor defines active and smart packaging. |
| LO03 | Learns about nanoencapsulation and nanoemulsion. |
| LO04 | Nanoencapsulation applies nanotechnological applications to increase food safety with nanosensor and barrier properties. |
| LO05 | Teaches industrial applications of nanotechnology. |
| LO06 | It uses nanotechnology in food quality and safety. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Development and deepen of subjects with distinctive thought and novel innovations in Fishing and Seafood Processing Technology after Master Degree. | 1 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Compression of interaction of expertise area in relation to interdisciplinary relationships. PhD students with expert knowledge reach the novel results to analyse, synthase and interpret new ideas | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Assessment of up to date information systematically in their expertise area, gaining skills at advanced level in using research methods. | 1 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Development of novel ideas, methods or projects in in their expertise area, application of existing methods or projects to a different field. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Comprehension and investigation of original subject in their expertise area and also adaption and application of this original subject, analysing and assessment of different thoughts and new ideas critically. | 2 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Development of new ideas, methods or designs to innovate for Fishing and Seafood Processing Technology, or application of an existing method in their study area. | 3 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Contributes to the solution of problems and information in their field by publishing paper in national or international scientific journals. | 4 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Developing new ideas and methods in their field by means of creative and critical thinking, being successful in solving problem and making decision. | 3 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examining, and developing social relationship and defending their novel ideas during discussions with experts in their field and communicating effectively to prove their adequacy in their field. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Defending their novel ideas during discussions with experts in their field and effective communication to demonstrate their adequacy in their field. | 3 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicating and discussing written, verbal and visual in one foreign language at least. | |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the technological, social and cultural improvements with academic and professional discipline in Fishing and Seafood Processing Technology | 5 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Establishes a functional interaction using strategic decision making process in the solution of problems related to their study area. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Finds solutions in social, scientific, cultural and ethical issues in related to expertise area and this supports the development of value. | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction of the nonotechnology | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım |
| 2 | Nanoencapsulation | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım |
| 3 | Nanoemulsion | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım |
| 4 | Nanoparticle and nanosensor | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım |
| 5 | The significance of nanotechnology for food industry | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım |
| 6 | Industrial application of nanotechnology | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım |
| 7 | Nanosensor food and food product | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Prepare for the exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Active packaging | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım |
| 10 | Intelligent packaging | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım |
| 11 | Nanotechnology in food processing-1 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım |
| 12 | Nanotechnology in food processing-2 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım |
| 13 | Nanotechnology in food quality | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım |
| 14 | Food quality and safety concern in nanotechnology | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım |
| 15 | Nano regulation for food | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım |
| 16 | Term Exams | Prepare for the exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Prepare for the exam | Ölçme Yöntemleri: Yazılı Sınav |
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 | 6 | 84 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 2 | 6 | 12 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 12 | 12 |
| Total Workload (Hour) | 142 | ||
| Total Workload / 25 (h) | 5,68 | ||
| ECTS | 6 ECTS | ||