TÜRKÇE
ENGLISH
Information
| Code | SAİ041 |
| Name | Encapsulation Technology and Seafood Applications |
| Term | 2024-2025 Academic Year |
| Term | Fall |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. GÜLSÜN ÖZYURT |
| Course Instructor |
Prof. Dr. GÜLSÜN ÖZYURT
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Explains the purpose and application areas of microencapsulation technology.Teaches the preparation techniques of encapsulated food additives in general and the encapsulation process and evaluation of bioactive components from seafood in particular.
Course Content
Encapsulation process, selection of coating material suitable for the target core material, emulsion preparation, characterization of capsules, release mechanisms and storage efficiency of encapsulated food components
Course Precondition
The course has no prerequisites.
Resources
Jafari, S. M., & Rashidinejad, A. (Eds.). (2021). Spray drying encapsulation of bioactive materials. CRC Press. Sobel, R. (Ed.). (2022). Microencapsulation in the food industry: a practical implementation guide. Academic press. Tylkowski, B., Giamberini, M., & Prieto, S. F. (Eds.). (2020). Microencapsulation. Walter de Gruyter GmbH & Co KG.
Notes
Relevant scientific journals
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explain encapsulation technology and application areas |
| LO02 | Describes the encapsulation process |
| LO03 | Applies encapsulated product to other foods |
| LO04 | Evaluate the morphology of the encapsulated product |
| LO05 | Measures the physical structure of the encapsulated product |
| LO06 | Measures the chemical structure of the encapsulated product |
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. | 4 |
| 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 | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Assessment of up to date information systematically in their expertise area, gaining skills at advanced level in using research methods. | |
| 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. | 3 |
| 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. | 4 |
| 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. | 4 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Contributes to the solution of problems and information in their field by publishing paper in national or international scientific journals. | 2 |
| 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. | |
| 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. | 1 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicating and discussing written, verbal and visual in one foreign language at least. | 1 |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the technological, social and cultural improvements with academic and professional discipline in Fishing and Seafood Processing Technology | 2 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Establishes a functional interaction using strategic decision making process in the solution of problems related to their study area. | 3 |
| 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. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Encapsulation concept and application areas | Reading lecture notes and related references | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 2 | Encapsulation types and the importance of encapsulation efficiency | Reading lecture notes and related references | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 3 | Preparation methods of microencapsulation | Reading lecture notes and related references | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 4 | Emulsification methods | Reading lecture notes and related references | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 5 | Emulsion components and ratios | Reading lecture notes and related references | Öğretim Yöntemleri: Tartışma, Anlatım, Beyin Fırtınası, Deney / Laboratuvar |
| 6 | Coating materials and their selection | Reading lecture notes and related references | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 7 | Spray drying system | Reading lecture notes and related references | Öğretim Yöntemleri: Tartışma, Anlatım, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Proje / Tasarım |
| 9 | Chemical characterization of encapsulated materials | Reading lecture notes and related references | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası, Deney / Laboratuvar |
| 10 | Morphological characterization of encapsulated materials | Reading lecture notes and related references | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 11 | Physical characterization of encapsulated materials | Reading lecture notes and related references | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 12 | Release and storage characteristics of encapsulated materials | Reading lecture notes and related references | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 13 | Microencapsulation of bioactive components from aquatic products such as fish oils, microalgae | Reading lecture notes and related references | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 14 | Microencapsulation of bioactive components from seafood | Reading lecture notes and related references | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 15 | Application of microencapsulated ingredients in foods | Reading lecture notes and related references | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 16 | Term Exams | Exam | Ölçme Yöntemleri: Yazılı Sınav, Performans Değerlendirmesi |
| 17 | Term Exams | Exam | Ölçme Yöntemleri: Yazılı Sınav, Performans Değerlendirmesi |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 15 | 4 | 60 |
| Out of Class Study (Preliminary Work, Practice) | 15 | 2 | 30 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 2 | 25 | 50 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 5 | 5 |
| Final Exam | 1 | 5 | 5 |
| Total Workload (Hour) | 150 | ||
| Total Workload / 25 (h) | 6,00 | ||
| ECTS | 6 ECTS | ||