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Information
| Unit | FACULTY OF FISHERIES |
| AQUA PRODUCTS ENGINEERING PR. | |
| Code | SUF442 |
| Name | Nanotechnology Applications in Aquaculture Processing Technology |
| Term | 2025-2026 Academic Year |
| Semester | 8. Semester |
| Duration (T+A) | 1-2 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MUSTAFA DURMUŞ |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
To introduce the basic principles of nanotechnology and its innovative applications in seafood processing technology
Course Content
Introduces the basic principles of nanotechnology and provides a comprehensive coverage of its current and potential applications in seafood processing. Starting with the structure, classification and characterization techniques of nanomaterials, topics such as nanoemulsions, nanocarrier systems, nanoencapsulation of bioactive compounds are covered.
Course Precondition
There is no prerequisite for the course.
Resources
Related lecture notes, internet resources and articles
Notes
Books
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explain the basic concepts of nanotechnology and its general applications in the field of food. |
| LO02 | Analyzes the quality loss problems encountered in the fisheries industry. |
| LO03 | Explain the principles of preparation and application of nanoemulsion and nanocarrier systems. |
| LO04 | Explain the functioning of nanobiosensors and detection techniques with examples. |
| LO05 | Relates active and smart packaging technologies with examples of seafood products. |
| LO06 | Evaluate the safety, regulatory and ethical aspects of nanotechnological applications. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Explains the basic concepts and principles of science and basic engineering branches. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Explains basic information about ecosystem, biodiversity and sustainable resource management, design, planning and use of technology. | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods | 3 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Explains the production and/or processing processes related to aquatic products. | |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Evaluates the accuracy, reliability and currency of the information about fisheries | 4 |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Examines events and cases with the scientific method by using theoretical and practical knowledge. | |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Investigates the problems related to fisheries using scientific methods. | |
| PLO08 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | To have the skills and competence required for duties such as consultancy, auditing and expertise in businesses related to fisheries. | 2 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Takes responsibility individually or as a team member to solve problems encountered in fisheries related enterprises | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Conducts interdisciplinary studies related to fisheries. | 4 |
| PLO11 | Yetkinlikler - Öğrenme Yetkinliği | Develops a positive attitude towards lifelong learning to learn continuously innovated knowledge and skills related to fisheries. | |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Has the ability to access and use information. | 3 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge about fisheries for the benefit of society. | |
| PLO14 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Follows the events on the agenda of society and the world. | 4 |
| PLO15 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Produces projects by taking into account the problems and needs of the social environment in which they live. | |
| PLO16 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Shares the knowledge and skills acquired in fisheries on various platforms in order to raise awareness of the society. | |
| PLO17 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | To be able to use a foreign language to follow the resources related to the field and to communicate with colleagues. | |
| PLO18 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Uses information and communication technologies related to fisheries. | 4 |
| PLO19 | Yetkinlikler - Alana Özgü Yetkinlik | Carries out studies in the fields of ecosystem, biodiversity and sustainable resource management, aquaculture, fisheries and processing technology. | |
| PLO20 | Yetkinlikler - Alana Özgü Yetkinlik | Prepares and manages projects related to fisheries, taking into account environmental, technical, technological and economic aspects. | 3 |
| PLO21 | Yetkinlikler - Alana Özgü Yetkinlik | Acts in accordance with scientific, cultural and ethical values. | |
| PLO22 | Yetkinlikler - Alana Özgü Yetkinlik | Know the legislation related to the field and act accordingly. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to Nanotechnology: Definitions and History | Study from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Nanomaterials: Structure, Classification, Characterization | Study from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Nanotechnological methods | Study from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 4 | Nanotechnological applications in seafood processing | Study from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Nanoemulsion Technology: Preparation Methods | Study from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 6 | nanoemulsion Applications: Shelf Life and Quality | Study from lecture notes, literature review | Öğretim Yöntemleri: Soru-Cevap, Alıştırma ve Uygulama |
| 7 | Nanocarrier Systems: Liposomes, Niosomes, etc. | Study from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Examination study | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Nanoencapsulation of Bioactive Compounds | Study from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Nanoencapsulation Applications: Shelf Life and Quality | Study from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 11 | Active and Smart Nanotechnological Packaging Systems | Study from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Detection Methods with Nanobiosensors | Study from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Industrial Nanotechnology Applications at Domestic and Global Level | Study from lecture notes, literature review | Öğretim Yöntemleri: Soru-Cevap |
| 14 | Ethics, Legislation and Consumer Perception | Study from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Nanotechnology and Sustainability / Environmental Impacts | Study from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Examination study | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Examination study | 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 | ||