Information Package / Course Catalogue
Nanotechnology Applications in Food Engineering
Course Code: GMP626
Course Type: Area Elective
Couse Group: Third Cycle (Doctorate Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 3
Prt.: 0
Credit: 3
Lab: 0
ECTS: 8
Objectives of the Course

The aim of this course is to teach nanoscientific and nanotechnological applications in food science and technologyThe aim of this course is to teach nanoscientific and nanotechnological applications in food science and technology.

Course Content

Nanoparticles/ synthesis and analysis techniques, polymeric nano and nanobioparticles, nanoscale emulsion types, thermodynamic and kinetic stability of nanoparticles, nanocomposites, nanogels, nanosensors, nanoencapsulation, food safety criteria in nanotechnology.

Name of Lecturer(s)
Learning Outcomes
1.To have knowledge about nanotechnology in food industry
2.To have deep knowledge about nanoparticle types, properties, synthesizing methods
3.To be able to do thermodynamic and kinetic calculations to find out nanoparticle stabilities
4.To be able to choose specific nanoparticles according to the application
5.To learn about nanotechnological innovations in food engineering
6.To learn safety criteria about nano-applications in food industry
7.To improve project development and presentation techniques
Recommended or Required Reading
1.Application of Nanotechnology in Food Science, Processing and Packaging, Egbuna, Chukwuebuka, et al., Springer, 2022
2.Nanotechnology Applications in Food, Oprea, A. E., & Grumezescu, Elsevier, 2017
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction to nanoscience and nanotechnology
Week 2 - Theoretical
Nanoparticles/ properties/ techniques to analyze
Week 3 - Theoretical
Food-based nanoparticles- Synthesizing techniques
Week 4 - Theoretical
Polymeric nanoparticles/ nanobioparticles
Week 5 - Theoretical
Nano-emulsions/ properties
Week 6 - Theoretical
Thermodynamic and kinetic stabilities of nanoemulsions
Week 7 - Theoretical
Nanocomposites/ nanostructures
Week 8 - Intermediate Exam
Midterm
Week 9 - Theoretical
Theoretical models of nanocomposite engineered properties
Week 10 - Theoretical
Nanogels
Week 11 - Theoretical
Nanosensors/ nanobiosensors in food technology
Week 12 - Theoretical
Nano-encapsulation techniques
Week 13 - Theoretical
Other applications of nanotechnology in food science and technology
Week 14 - Theoretical
Safety criteria for nanotechnological applications in food industry
Week 15 - Theoretical
Nanotechnological innovations / Femtotechnology
Week 16 - Final Exam
Final exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%15
Project1%15
Midterm Examination1%30
Final Examination1%40
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory1463126
Assignment120121
Project125126
Midterm Examination110111
Final Examination115116
TOTAL WORKLOAD (hours)200
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
OÇ-1
4
5
4
3
2
OÇ-2
4
5
3
4
3
OÇ-3
4
3
2
4
3
OÇ-4
4
4
3
4
5
OÇ-5
5
4
3
2
OÇ-6
4
3
3
3
3
OÇ-7
3
3
4
Adnan Menderes University - Information Package / Course Catalogue
2026