Graduate Education Institute · Food Engineering · Master
Course Objective
1- Understanding general nanotechnology
2- Investigation of the general nanotechnology concepts
3- Sysnthesis, characterization and utilization of nanomaterials
4- Relationshio between the food related materials and nanotechnology
Course Content
1- Learning the general concepts of nanotechnology
2- Synthesis, characterization and utilization of the nanomaterials
3- Specific synthesis of nanomaterials
4- Special applications in food technology
5- Investigation on the characterizations
Required Resources
1. Synthesis of Inorganic Materials, 3rd Edition, Nicola Hüsing, Ulrich Shubert
2. Nanoscience, H.E.Schaefer, Springer-Verlag Berlin Heidelberg, 2010
3. Fundamentals of Microfabrication and Nanotechnology, M.J. Madaou, Taylor and Francis Group,
2012
4. Güncel Makaleler
Course Learning Outcomes
- Understanding the key points in nanotechnology
- Nanoteknolojide kullanılan temel kimya ve fizik prensiplerini hakkında bilgi sahibi olacaklar ve temel nanoteknolojik teorileri öğreneceklerdir.
- Functional groups and surfaces of the nanomaterials will be investigated
- Synthesis and characterization methods of nanomaterials will be investigated
- Acquisition of basic information and skills to follow up on future nanotechnology applications.
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 15 | 3 | 45 |
| Out of Class Study Period | 15 | 3 | 45 |
| Midterm | 0 | 0 | 0 |
| Quiz | 0 | 0 | 0 |
| Assignment | 2 | 12 | 24 |
| Practice | 1 | 10 | 10 |
| Final | 1 | 50 | 50 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Introduction to Nanochemistry and Nanotechnology | Temel kavramlar anlatılacaktır |
| 2 | Why nano is different? | Nano kavramının derinlikleri anlatılacaktır |
| 3 | Bottom UP- Top Down | Sentez teknikleri |
| 4 | 0D, 1D, 2D and 3D strcutures and food | geometrisel özellikler |
| 5 | Semiconductor, electron-hole | Yarıiletkenlerin temelleri anlatılcaktır |
| 6 | Functional surfaces and foods | fonksiyonel yüzeyler ve gıda ilişkisi |
| 7 | High temperature ceramic methods | Seramik metotolar |
| 8 | Hot Injection methods, La Mer theory | Kuantum partikülü üretimi |
| 9 | Midterm | Arasınav |
| 10 | Inorganic organic hybrid technology | Organik inorganik malzemeler incelenecektir |
| 11 | Polymers and Food | Polimerlerin gıda etkileri incelenecektir |
| 12 | Hydro and solvo thermal methods | farklı metotlar incelenmektedir |
| 13 | Plasma technology and foods | Plazma teknolojisi anlatılcaktır |
| 14 | Food Additives and nanotechnology | KAtkı maddeleri |
| 15 | General foods and nanotechnology | genel özet |
| 16 | final | final |