Course Details

Course Information

Semester	Course Unit Code	Course Unit Title	T+P+L	Credit	Number of ECTS Credits	Last Updated Date
1	AMN551	NANOTECHNOLOGY APPLICATIONS IN FOOD PROC	3+0+0	3	7,5	13.05.2025

Course Details

Language of Instruction	English
Level of Course Unit	Master's Degree
Department / Program	ADVANCED MATERIALS AND NANOTECHNOLOGY
Type of Program	Formal Education
Type of Course Unit	Elective
Course Delivery Method	Face To Face
Objectives of the Course	Introducing fundamental information of nanomaterial utilization in food industry Introducing students on the regulatory, industrial, and economic implications of nanotechnology's application in food systems. Investigating the potential nanotechnology technologies for food processing
Course Content	This course cover fundamental and applied knowledge about nanoscale systems and technologies used in food processing and packaging. Topics will include nanoscale physico-chemical properties of foods, applications, manufacture, and analysis of nanotechnologies for food processing and preservation, as well as relevant industrial and regulatory food processing and preservation elements pertaining to nanotechnology.
Course Methods and Techniques
Prerequisites and co-requisities	None
Course Coordinator	None
Name of Lecturers	Associate Prof.Dr. Kevser Kahraman
Assistants	None
Work Placement(s)	No

Recommended or Required Reading

Resources

Nanotechnology Applications in the Food Industry, Eds.Alexandru Mihai Grumezescu, Alexandru Vasile Holban, Elsevir

Course Category

Mathematics and Basic Sciences	%25
Engineering	%25
Engineering Design	%25
Field	%25

Planned Learning Activities and Teaching Methods

Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria

In-Term Studies	Quantity	Percentage
Yarıl yılSonu Sınavı/Dönem Projesinin Başarı Notuna Katkısı	1	% 30
Quiz/Küçük Sınav	8	% 25
Ödev	6	% 25
Final examination	1	% 20
Total	16	% 100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration	Total Work Load
Araştırma Ödevi	14	5	70
Ev Ödevi	5	10	50
Sunum	7	3	21
Yüz Yüze Ders	14	3	42
Ders Dışı Ara Sınav	1	15	15
Final Sınavı	1	20	20
Total Work Load			Number of ECTS Credits 7,5 218

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:

No	Learning Outcomes
1	Identify the importance of nanomaterials in food industry
2	Compare the strengths and weaknesses of different designed nanotechnologies in food processing
3	Define the methods used to produce nanoengineered foods
4	Describe the nanomaterial applications in the food industry
5	Identify the potential of nanotechnology in the food industry

Weekly Detailed Course Contents

Week	Topics	Study Materials	Materials
1	Introduction to Nanotechnology and Its Role in Food Processing
2	Classification and Types of Nanomaterials
3	Nanoencapsulation and Delivery of Active Ingredients
4	Nanotechnology in Food Additives
5	Nanotechnology in Food Packaging
6	Food Safety and Traceability via Nanotechnology
7	Nanoemulsions and Food Formulation
8	Midterm Exam / Assessment
9	Nanoteknoloji ile Mikrobiyal Kontrol
10	Nanotechnology for Monitoring in the Food Supply Chain
11	Sustainability and Nanotechnology
12	Toxicology and Regulatory Aspects of Nanotechnology in Food
13	Industrial Applications and Case Studies
14	Final Project Presentations and Course Wrap-up

Contribution of Learning Outcomes to Programme Outcomes

Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant

https://sis.agu.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=77239&lang=en