Nanotechnology and its Applications in Biotechnology and Food (16:400:613)

(Revised Month day, Year)

Course Description

This course focuses on the basic concepts, investigation tools and fundamental issues of nanotechnology with emphasis on the applications of nanotechnology in agricultural and food systems, healthcare, food safety, and food packaging. Topics include self-assembly, lay-by-layer deposition, nanoemulsions, nanoparticles, nanodispersions, electrospinning, 3D printing, scanning probe microscopy, organic/ inorganic nanocomposites, nanoscale biosensors, etc.

Course Objectives

At the end of the course, students will:

1. Understand how to use nanotechnology concepts to deliver different functional food components.
2. Gain a clear understanding of the analytical procedures used to characterize nanostructured food systems.
3. Critically analyze the new structure, function and phenomenon created by the nanostructured food systems.

Topics [week(s)]

Reading Materials

Book #1: "Nanotechnology in the Food, Beverage and Nutraceutical Industries", Huang, Q. R. edited, Woodhead Publishing: Cambridge, UK, 2012.

Book #2: "Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients", Sabliove, Chen and Yada ed., Wiley Blackwell, 2015.

#3: The instructor will also provide handouts from review articles and book chapters for related topics.

Grading

Grades will be based on a research proposal (40%), mid-term (30%), and final exam (30%).

Term Paper

The term paper will be a major component of this course. The purpose of the project is to give the students the opportunity to explore exciting areas of food nanotechnology, and to practice generating new research ideas. It will include both written and oral components. The examples of topic areas will include, but are not limited to:

1. Design of novel functional food ingredients using nanoemulsions, self-emulsified delivery systems, nanodispersions, and polymer micelles;
2. Pickering emulsions;
3. Absorption, digestion, bioavailability, and toxicity of nanostructured food ingredients;
4. Novel anti-microbial delivery systems to address antimicrobial resistance;
5. Formation of nanostructured food biopolymers using electrospinning technology;
6. Design of food protein nanotubes/nanofibers;
7. "Smart" biodegradable nanocomposites;
8. Core-shell nanoparticles-based food/drug delivery systems;
9. Sensor-on-packaging technology;
10. Oleosomes and "Janus" partic

ACADEMIC INTEGRITY

The university's policy on Academic Integrity requires that a student:

Failure to uphold these principles of academic integrity threatens both the reputation of the University and the value of the degrees awarded to its students. Every member of the University community therefore bears a responsibility for ensuring that the highest standards of academic integrity are upheld.

Cheating and Plagiarism

(From Spring 2010 Andy Egan 01:730:252 Eating Right): "Cheating on tests or plagiarizing materials in your papers deprives you of the educational benefits of preparing these materials appropriately. It is personally dishonest to cheat on a test or to hand in a paper based on unacknowledged words or ideas that someone else originated. It is also unfair, since it gives you an undeserved advantage over your fellow students who are graded on the basis of their own work. In this class we will take cheating very seriously".

Turnitin will be used to assess students‚ submissions and all suspected cases of cheating and plagiarism will be automatically referred to the Rutgers Academic Integrity office.

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