FACULTY OF ENGINEERING
Department of Food Engineering
ME 460 | Course Introduction and Application Information
| Course Name |
Nanomaterials and Nanotechnology
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
ME 460
|
Fall/Spring
|
2
|
2
|
3
|
5
|
| Prerequisites |
|
|||||||
| Course Language |
English
|
|||||||
| Course Type |
Elective
|
|||||||
| Course Level |
First Cycle
|
|||||||
| Mode of Delivery | - | |||||||
| Teaching Methods and Techniques of the Course | Problem SolvingLecture / Presentation | |||||||
| Course Coordinator | ||||||||
| Course Lecturer(s) | ||||||||
| Assistant(s) | - | |||||||
| Course Objectives | This course aims to provide the students with comprehensive knowledge of nanomaterials for emerging technologies, the characterization and fabrication methods used in nanotechnology and the properties and application areas of nanomaterials. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | Definition of nanomaterials, classification of nanomaterials, properties of nanomaterials, applications in nanotechnology, nanochemisry |
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction to nanomaterials and nanotechnology, Basic Principles | Chapter 1 Textbook of Nanoscience and Nanotechnology, T. Pradeep, 2012 McGraw Hill Education |
| 2 | Atomic Scale Characterization Techniques: Scanning Tunneling Microscopy | Chapter 2 Textbook of Nanoscience and Nanotechnology, T. Pradeep, 2012 McGraw Hill Education |
| 3 | Atomic Scale Characterization Techniques: Transmission Emission Microscopy | Chapter 2 Textbook of Nanoscience and Nanotechnology, T. Pradeep, 2012 McGraw Hill Education |
| 4 | Atomic Scale Characterization Techniques: Atomic Force Microscopy | Chapter 3 Textbook of Nanoscience and Nanotechnology, T. Pradeep, 2012 McGraw Hill Education |
| 5 | Atomic Scale Characterization Techniques: Scanning Tunneling Microscopy | Chapter 3 Textbook of Nanoscience and Nanotechnology, T. Pradeep, 2012 McGraw Hill Education |
| 6 | Review and Midterm I | |
| 7 | Properties of Pumps Used in Deposition Techniques | Chapter 7 Fundamentals of Microfabrication and Nanotechnology, M.J. Madaou, Taylor and Francis Group |
| 8 | Pysical Vapor Deposition Techniques | Chapter 7 Fundamentals of Microfabrication and Nanotechnology, M.J. Madaou, Taylor and Francis Group |
| 9 | Chemical Vapor Deposition Techniques | Chapter 7 Fundamentals of Microfabrication and Nanotechnology, M.J. Madaou, Taylor and Francis Group |
| 10 | Properties of Clean Rooms | Chapter 1 Fundamentals of Microfabrication and Nanotechnology, M.J. Madaou, Taylor and Francis Group |
| 11 | Review and Midterm II | |
| 12 | Microfabrication Techniques | Chapter 1 Fundamentals of Microfabrication and Nanotechnology, M.J. Madaou, Taylor and Francis Group |
| 13 | Nanolitography Techniques | Chapter 7 Fundamentals of Microfabrication and Nanotechnology, M.J. Madaou, Taylor and Francis Group |
| 14 | Nanomaterials: 0D, 1D, 2D Materials | Chapter 20 Textbook of Nanoscience and Nanotechnology, T. Pradeep, 2012 McGraw Hill Education |
| 15 | Review of the semester | |
| 16 | Final |
| Course Notes/Textbooks | Textbook of Nanoscience and Nanotechnology, T. Pradeep, 2012 McGraw Hill Education, ISBN: 9781259007323 Fundamentals of Microfabrication and Nanotechnology, M.J. Madaou, Taylor and Francis Group, 2012 , ISBN 9780849331800 |
| Suggested Readings/Materials | 1. Recent articles will be cited as reference materials during some of the classes. 2. Nanoscience, H.E.Schaefer, Springer-Verlag Berlin Heidelberg, 2010, ISBN: 9783642105593 |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
-
|
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques |
-
|
-
|
| Portfolio | ||
| Homework / Assignments |
1
|
10
|
| Presentation / Jury |
1
|
10
|
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
2
|
50
|
| Final Exam |
1
|
30
|
| Total |
| Weighting of Semester Activities on the Final Grade |
4
|
70
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
30
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
2
|
32
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
| Study Hours Out of Class |
14
|
2
|
28
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
-
|
0
|
|
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
6
|
6
|
| Presentation / Jury |
1
|
6
|
6
|
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
2
|
12
|
24
|
| Final Exam |
1
|
22
|
22
|
| Total |
150
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | |||||
| 2 | Being able to identify and solve problem areas related to Food Engineering, | |||||
| 3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | |||||
| 4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, |
|||||
| 5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, |
|||||
| 6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, |
|||||
| 7 | Having professional and ethical awareness, |
|||||
| 8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | |||||
| 9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, |
|||||
| 10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), |
|||||
| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) |
|||||
| 12 | Being able to speak a second foreign language at intermediate level. |
|||||
| 13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise |
|||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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