SD0304 Nanotechnological Applications in Processing of Seafood

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

Information

Code SD0304
Name Nanotechnological Applications in Processing of Seafood
Term 2024-2025 Academic Year
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Lisans Dersi
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Doç. Dr. MUSTAFA DURMUŞ


Course Goal / Objective

To give an overview of the applications of nanotechnological methods in the field of fishery products.

Course Content

Applications of nanotechnological methods in processing of seafood.

Course Precondition

none

Resources

Powerpoint, Internet lecture notes, Seafood processing technology book

Notes

internet research


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Tells the applications of nanotechnology in the field of seafood processing technology.
LO02 Tells the nanotechnological methods used in the production and storage processes of seafood.
LO03 Tells the sensory, chemical, physical and microbiological effects of nanotechnological methods on the freshness and shelf life of seafood.
LO04 Implements legal regulations of nanotechnological applications
LO05 Tells the possible risks of nanotechnological applications in terms of consumer health
LO06 Tells the future of nanotechnological applications in the seafood processing industry


Week Plan

Week Topic Preparation Methods
1 Basic concepts of freshness and consumer safety in seafood. Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
2 Basic concepts related to seafood processing technology. Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
3 Processing technologies applied in seafood Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
4 Innovative applications in seafood and nanotechnology Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
5 What are the applications of nanotechnology in the food industry Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
6 Nanoemulsion applications Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
7 Nano-encapsulation applications Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
8 Mid-Term Exam Study for exam Ölçme Yöntemleri:
Yazılı Sınav
9 Nano-sensor applications Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
10 Smart packaging applications in seafood Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
11 Nanocomposite applications Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
12 What are the potential advantages of nanotechnological applications in terms of the seafood processing industry Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
13 What are the possible risks to nanotechnological applications in terms of consumer health Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
14 Legal regulations on nanotechnological applications Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
15 What is the future of nanotechnological applications in seafood processing Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
16 Term Exams Study for exam Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Study for 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 2 28
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 8 8
Final Exam 1 16 16
Total Workload (Hour) 80
Total Workload / 25 (h) 3,20
ECTS 3 ECTS

Update Time: 26.08.2024 08:53