Course Name Code Semester T+U Hours Credit ECTS
Nanotechnology Applications In Foods NMB 508 0 3 + 0 3 6
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level yuksek_lisans
Course Type Optional
Course Coordinator Doç.Dr. AYŞE AVCI
Course Lecturers
Course Assistants
Course Category
Course Objective To give information about characterization and manipulation of biomolecules for process development at nano- scale, nanotubes, nanoemulsions, nanotechnology and food safety, advantages and disadvantages of nanotechnology in food applications.
Course Content 1. : Introduction to nanotechnology
2. The potential of nanotechnology in food and agriculture system
3. Characterization and manipulation of food biomolecules at nanoscale
3.1. Determination biopolymer properties using tools of nanotechnology
4. Nanoscale manipulation of food biomolecules for improved processing
4.1. Nanotubes
4.2. Nanoemulsions
4.3. Biopolymeric nanoparticles
4.4. Nanocomposites
5. Food safety and nanotechnology
6. Bionanotechnology
7. Challenges and prospects for the future
# Course Learning Outcomes Teaching Methods Assessment Methods
Week Course Topics Preliminary Preparation
1 Introduction to nanotechnology
2 The potential of nanotechnology in food and agriculture system
3 Characterization and manipulation of food biomolecules at nano-scale
4 Determination biopolymer properties using tools of nanotechnology
5 4. Nano-scale manipulation of food biomolecules for improved processing
6 Nanotubes
7 Nanoemulsions
8 Biopolymeric nanoparticles
9 Midterm
10 Nanocomposites
11 Food safety and nanotechnology
12 Bionanotechnology
13 Challenges and prospects for the future
14 Seminar
Resources
Course Notes Lecture notes. Ayşe Avcı
Course Resources 1.Debasis Bagchi, Manashi Bagchi, Hiroyoshi Moriyama, Fereidoon Shahidi. 2013.Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Sciences. 824 s. Wiley-Blackwell.
2. Barbosa-Cánovas, Gustavo; Mortimer, Alan; Lineback, David; Spiess, Walter; Buckle, Ken; Colonna, Paul Global issues in Food Science and Technology. 2009 Elsevier
Order Program Outcomes Level of Contribution
1 2 3 4 5
1
2
3
4
5
6
7
8
9
10
11
12
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 60
1. Ödev 20
1. Performans Görevi (Seminer) 20
Total 100
1. Yıl İçinin Başarıya 50
1. Final 50
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 2 32
Mid-terms 1 10 10
Assignment 1 15 15
Performance Task (Seminar) 1 10 10
Final examination 1 15 15
Total Workload 130
Total Workload / 25 (Hours) 5.2
dersAKTSKredisi 6