Bayburt University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
G412.2B2	Nanotechnology Applications in Food Industry	Elective	4	8	3

Level of Course Unit

First Cycle

Objectives of the Course

The aim of this course is to introduce the understanding of basics, principles and new developments of nanotechnology and applications in foods. Also, developments on nanotechnology in food industry and their effects on human health and environment will be explained.

Name of Lecturer(s)

Learning Outcomes

1	Öğrenciler, nanoteknoloji ile ilgili temel bilgileri öğrenir.
2	Öğrenciler, gıda sanayiindeki nanoteknoloji uygulamalarını öğrenir.
3	Öğrenciler, nanoteknolojik gelişmelerin insan sağlığı ve çevre üzerindeki etkileri hakkında bilgi sahibi olur
4
5
6	The students are able to learn basic concepts of nanotechnology;
7	to be able to learn applications of nanotechnology in food industry.
8	to be able to learn development of nanotechnology: effect of human health and environment

Mode of Delivery

Normal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Nanocomposites and nanostructured, applications in food industry, possible outcomes, hazard or advantages. Potential future on nano materials in food industry.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Introduction to nanotechnology
2	Nanotechnology: effect of human health and environment
3	Nanocomposites and nanostructured
4	Nanocomposites and their applications of food packaging
5	Nanoemulsions and their applications
6	Nanotechniques in foods: membrane emulsification, atomization
7	Nanofiltration
8	Nanoencapsulation
9	Edible nanocoatings
10	Antimicrobial nanomaterials and their applications
11	Nanosensors in foods
12	Nanobiopolymers and their applications
13	Bionanotechnology and their applications
14	Future trends in food nanotechnology
15
16

Recommended or Required Reading

Huang, Q. 2012. Nanotechnology in the Food, Beverage and Nutraceutical Industries. Woodhead Publishing, 480p. Pray, L., Yaktine, A. 2009. Nanotechnology in Food Products: Workshop Summary. National Academies Press, 146 p. Ramsden, J. 2009. Essentials of Nanotechnology. Jeremy Ramsden & Ventus Publishing, 126 p.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Language of Instruction

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	2	2
Final Examination	1	2	2
Attending Lectures	13	1	13
Discussion	2	13	26
Question-Answer	13	1	13
Individual Study for Mid term Examination	1	20	20
Individual Study for Final Examination	1	20	20
TOTAL WORKLOAD (hours)			96

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6
LO1					5
LO2
LO3
LO4
LO5
LO6
LO7
LO8

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High