| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Nanotechnology Applications İn Foods | NMB 508 | 0 | 3 + 0 | 3 | 6 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | YUKSEK_LISANS |
| Dersin Türü | Seçmeli |
| Dersin Koordinatörü | Prof.Dr. AYŞE AVCI |
| Dersi Verenler | |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Diğer |
| Dersin Amacı | 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. |
| Dersin İçeriği | 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 |
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 1 | |||
| 2 |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 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 |
| Kaynaklar | |
|---|---|
| Ders Notu | Lecture notes. Ayşe Avcı |
| Ders Kaynakları | 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 |
| Sıra | Program Çıktıları | Katkı Düzeyi | |||||
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| 1 | 2 | 3 | 4 | 5 | |||
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| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Ara Sınav | 60 |
| 1. Ödev | 20 |
| 1. Performans Görevi (Seminer) | 20 |
| Toplam | 100 |
| 1. Yıl İçinin Başarıya | 50 |
| 1. Final | 50 |
| Toplam | 100 |
| AKTS - İş Yükü Etkinlik | Sayı | Süre (Saat) | Toplam İş Yükü (Saat) |
|---|---|---|---|
| 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 |
| Toplam İş Yükü | 130 | ||
| Toplam İş Yükü / 25 (Saat) | 5,2 | ||
| Dersin AKTS Kredisi | 6 | ||