GENS 306 | Course Introduction and Application Information

Course Name
The World of Nanotechnology
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GENS 306
Fall/Spring
3
0
3
5

Prerequisites
None
Course Language
English
Course Type
Service Course
Course Level
First Cycle
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives The main objectives of this course are • To introduce the field of nanotechnology • To provide an introduction about nanomaterials and their fabrication methods • To introduce existing applications of nanomaterials • To demonstrate the potential of nanoscience and future applications of nanotechnology
Learning Outcomes The students who succeeded in this course;
  • Describe and explain Nanotechnology
  • Describe Nanomaterials based on their dimensionality
  • Explain the importance of reduction in materials dimensionality, and its relationship with materials properties
  • Describe synthesis and characterization of Nanomaterials
  • Give examples on the use of Nanotechnology in many applications
  • Perform a literature survey on a chosen topic and present the findings
Course Content The course aims at providing you with a general and broad introduction to the field of nanotechnology. Also, the potential of nanoscience and applications of nanotechnology will be presented. A final goal is to give you an insight into systems where nanotechnology can be used to improve our everyday life.

 



Course Category

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 the Nanotechnology Lecture Notes
2 Nanomaterials and Dimensionality Lecture Notes
3 Nano Fabrication Methods Lecture Notes
4 Synthesis of Nanomaterials Lecture Notes
5 Characterization Methods Lecture Notes
6 Midterm
7 Nanostructures Lecture Notes
8 Applications in Optics, Coatings and Biomedical Lecture Notes
9 Applications in Sensors and Smart Materials Lecture Notes
10 The potential and future of nanoscience Lecture Notes
11 Presentations
12 Presentations
13 Review of Topics Lecture Notes
14 Final Exam
15 Review of the Semester  
16 Review of the Semester  

 

Course Textbooks

Lecture Notes

References
  • Natelson, Douglas. Nanostructures and nanotechnology. Cambridge University Press, 2015.
  • Ramsden, Jeremy. Nanotechnology: an introduction. William Andrew, 2016.
  • Recent articles will be cited during the class.

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
12
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
2
10
Presentation / Jury
1
20
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
30
Final / Oral Exam
1
30
Total

Contribution of Semester Work to Final Grade
16
70
Contribution of Final Work to Final Grade
1
30
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
14
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
2
4
Presentation / Jury
1
3
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
3
Final / Oral Exam
1
22
    Total
112

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts
3 Carries best practices in terms of work and food security, safety and hygiene in food production
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation
5 Recognizes and evaluates the impact of gastronomy on culture and society
6 Possesses visual thinking skils and effectively conveys visual concepts
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member
8 Initiates culinary projects and can assume leadership for success
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest