SAİ015 Nanotechnology in Seafood

6 ECTS - 2-0 Duration (T+A)- . Semester- 2 National Credit

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

Update Time: 13.06.2024 03:22