Nanotechnology and Biomaterials

General

• Code: 276-190606
• Semester: 6th
• Study Level: Undergraduate
• Course type: Υποχρεωτικό, Ειδίκευσης
• Teaching and exams language: Greek (English for Erasmus students)
• The course is offered to Erasmus students
• Teaching Methods (Hours/Week): Lectures (2)
• ECTS Units: 3
• Course homepage: https://exams-geo.the.ihu.gr/course/view.php?id=176
• Instructors: Karageorgiou Vassilis

Course Contents

Unit 1: Nanotechnology

• Introduction: Natural Nanostructures in Food. Potential Benefits and Market Drivers for Consumer Acceptance of (Bio)Nanotechnology in the Agriculture and Food Sector. The Psychology of Food Choice: Implications for Emerging Food Technologies.
• Public Perception of Nanotechnology : Public Perception of Nanotechnology in Food. Quantitative Public Opinion Surveys. Qualitative Public Opinion Surveys. Equivocal and Adverse Stances to Nano(bio)technology. Public Consultation, Dialogue, Involvement, Engagement etc. Regulatory Issues. Possible Way Forward.
• Engineered Nanomaterials (ENPs): Inorganic Engineered Nanomaterials. Organic Engineered Nanomaterials . Surface Functionalized Engineered Nanomaterials.
• Applications of Nanotechnology for Food Ingredients, Additives and Supplements: Current Status of Nanotechnologies and Future Trends. Current and Projected Applications. Nanomaterials for (Health) Food Applications. Nanoencapsulation . Polymeric nanoparticles . Transport of bioactive substances.
• Nanotechnologies in Food Packaging: Improvement of Mechanical Properties through Nanocomposites. Improvement of Barrier Properties. Improving the Performance of Bio-based Polymers. Surface Biocides . Active Packaging Materials. Intelligent Packaging Concepts. Nanosensors for Food Quality. Edible nanocoatings . Potential Migration of Nanoparticles from Food Contact Materials.
• Other Applications of Nanotechnology in Food: Analytical Nanotechnology. Nanoemulsions. Bionanotechnology in the Food Industry. Nanofilters .
• Potential Risks of Nanofoods to Consumers: Knowledge Gaps for Risk Assessment of Nanotechnologies in Food. Consequences for Risk Analysis of ENPs.

Unit 2: Biomaterials

• Biomaterials: Materials Science. Surface properties. Polymers. Hydrogels. Natural materials. Metals. Ceramics. Complex materials. Biological applications: Organism responses to biomaterials. Assessment of biocompatibility. Degradation of materials in a biological environment. Applications, Tissue Engineering.

Unit 3: Bioethics

• Genetically modified food. Animal experiments. Use of fetal cells. Cloning. Eugenics. Diagenetic animals. Patent protection. Public acceptance. Ethical, social and cultural issues. Legal framework.

Educational Goals

The course aims to achieve the following learning outcomes for students:

• Acquiring knowledge in the basic principles of nanotechnology in the food sector.
• Introduction to biomaterials and their applications in food and health sciences.
• Reading, understanding and critical evaluating the international scientific literature.

General Skills

• Searching, analyzing and synthesizing data and information, using the necessary technologies.
• Promotion of analytical, productive and inductive thinking.
• Working in an interdisciplinary environment.
• Autonomous work.
• Teamwork.
• Generating new research ideas.

Teaching Methods

Face to face:

• Lectures (theory and exercises) in the classroom.
• Laboratory demonstrations.

Use of ICT means

• Lectures with PowerPoint slides using PC and projector.
• Notes in electronic format.
• Using video and online applications in teaching.
• Posting course material and communicating with students on the Moodle online platform.

Teaching Organization

Students Evaluation

Evaluation methods:

• Mid-term exam on a scientific article from the international literature (25% of the final grade).
• Written final exams with true-false questions, multiple choice test, short answer questions and problem solving (75% of the final grade).

The evaluation criteria are presented and analyzed to the students at the beginning of the semester.

Recommended Bibliography

1. Chaudhry Q., Castle L., Watkins R.: Nanotechnologies in Food. Editions RSC Publishing, 2010.
2. Huang Q.: Nanotechnology in the Food, Beverage and Nutraceutical Industries. Editions Woodhead Publishing, 2012.
3. National Research Council: Nanotechnology in Food Products: Workshop Summary. The National Academies Press, 2009.
4. Ratner B., Hoffman A., Schoen F., Lemons J.: Biomaterials Science: An Introduction to Materials in Medicine. Editions Elsevier Academic Press, 2004.

Related Research Journals

1. Journal of Food Chemistry & Nanotechnology.
2. Nano Research & Applications.
3. Food Hydrocolloids.
4. Carbohydrate Polymers.
5. Food Chemistry.
6. Journal of Food Processing & Technology.
7. Journal of Biomaterials and Nanobiotechnology.
8. Biomaterials.