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Information
| Code | SAİ525 |
| Name | Advanced Spoilage Indicators in Seafood |
| Semester | . Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. YEŞİM ÖZOĞUL |
Course Goal
Sensory, chemical, physical and microbiological methods used for determination of quality of seafood will be taught at the level of graduate and all these analyses during course will be carried out individually.
Course Content
At the level of graduate, seafood freshness and factors affecting seafood quality, the methods for quality control and taking precautions to prevent quality, importance and chemical structures of seafood nutritional compounds, analyses of proximate and fatty acid composition, post-mortem chemical changes and reasons, determination and application of sensory, chemical and microbiological analyses of seafood quality, carrying out TVB-N and TBA, extraction of biogenic amines and ATP and its breakdown products, lipid oxidation (FFA and PV), microbiological spoilage and laboratory work for analyses.
Course Precondition
None
Resources
Lecture Notes and Books Other Resources
Notes
Internet
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns seafood quality and factors affecting seafood quality at the level of graduate |
| LO02 | Learns preservation of seafood quality at the level of graduate |
| LO03 | Does analyses of nutritional composition of food |
| LO04 | Carries out sensory, chemical and microbiological analyses of seafood |
| LO05 | Knows physical methods in seafood |
| LO06 | Evaluates the results of analysis in seafood |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Comprehends interaction of expertise area in relation to interdisciplinary relationships | 4 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information | 3 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. | 3 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions | 3 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. | 3 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Develops a positive attitude towards life long learning. | 5 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Prepares written and visual presentations with technological devices in their area of expertise | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and norms critically and changes all if necessary | 3 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicates both in written and verbal in one foreign language | 3 |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses computer and communication technologies effectively for their expertise area. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. | 4 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Applies interdisciplinary studies with assimilated knowledge and skills for solving problem | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Importance and chemical structures of seafood nutritional compounds | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım |
| 2 | Seafood nutritional compounds analyses (protein, lipid, moisture, ash), giving 1st assignment for each student | Laboratory preparation and determination of 1st assignment subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 3 | Importance of fatty acids and analyses of fatty acids | Reading literature and lecture notes related to subject, laboratory preparation, study for project | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 4 | What is quality and methods for quality control and taking precautions to prevent quality | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 5 | Methods for quality control and taking precautions to prevent quality, determination of assignment subject for each student | Reading literature and lecture notes related to subject, study for project | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 6 | Post-mortem chemical changes and reasons | Reading literature and lecture notes related to subject, study for project | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 7 | Sensory, chemical, physical and microbiological methods for determination of quality control | Reading literature and lecture notes related to subject, study for project | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
|
| 9 | Sensory analyses (subjective and objective), giving 2nd assignment for each student | Reading literature and lecture notes related to subject, laboratory preparation | Öğretim Yöntemleri: Anlatım |
| 10 | Physical methods | Reading literature and lecture notes related to subject, study for project | Öğretim Yöntemleri: Anlatım |
| 11 | Chemical analyses (TVB-N, TMA, pH etc.), presentation of assignment | Reading literature and lecture notes related to subject, laboratory preparation, study for project | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Deney / Laboratuvar |
| 12 | Importance of biogenic amines and analyses, presentation of assignment | Reading literature and lecture notes related to subject, laboratory preparation, study for project | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Deney / Laboratuvar |
| 13 | Nucleotide degradation products and their analyses, presentation of assignment | Reading literature and lecture notes related to subject, laboratory preparation | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Deney / Laboratuvar |
| 14 | Hydrolyses and oxidation of lipid (FFA, PV analyses), presentation of assignment | Reading literature and lecture notes related to subject, laboratory preparation | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Deney / Laboratuvar |
| 15 | Microbiological analyses, submitting projects | Reading literature and lecture notes related to subject, laboratory preparation, study for project | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Deney / Laboratuvar |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 28 | 28 |
| Total Workload (Hour) | 154 | ||
| Total Workload / 25 (h) | 6,16 | ||
| ECTS | 6 ECTS | ||