TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FISHING AND PROCESSING TECHNOLOGY OF AQUATIC PRODUCTS (PhD) | |
| Code | SAİ535 |
| Name | Seafood Additives and Safety |
| Term | 2018-2019 Academic Year |
| Term | Fall |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. GÜLSÜN ÖZYURT |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
This course explains the use of food additives (antioxidant, antimicrobial, emulsifier, pH stabilazer, etc) in seafood products and storage, the limit values and safety.
Course Content
Usage purposes of food additives, classification, methods used to determine the ingredients in seafood, monitoring of studies on the use of natural and synthetic additives in seafoods
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines and explains the using aims of food additives |
| LO02 | Lists ingredients that can be used in seafoods |
| LO03 | Determine appropriate additives |
| LO04 | Recognizes analysis used to identification of additives |
| LO05 | Evaluates the alternative additives |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Development and deepen of subjects with distinctive thought and novel innovations in Fishing and Seafood Processing Technology after Master Degree. | |
| PLO02 | - | Compression of interaction of expertise area in relation to interdisciplinary relationships. PhD students with expert knowledge reach the novel results to analyse, synthase and interpret new ideas | |
| PLO03 | - | Assessment of up to date information systematically in their expertise area, gaining skills at advanced level in using research methods. | |
| PLO04 | - | Development of novel ideas, methods or projects in in their expertise area, application of existing methods or projects to a different field. | |
| PLO05 | - | Comprehension and investigation of original subject in their expertise area and also adaption and application of this original subject, analysing and assessment of different thoughts and new ideas critically. | |
| PLO06 | - | Development of new ideas, methods or designs to innovate for Fishing and Seafood Processing Technology, or application of an existing method in their study area. | |
| PLO07 | - | Contributes to the solution of problems and information in their field by publishing paper in national or international scientific journals. | |
| PLO08 | - | Developing new ideas and methods in their field by means of creative and critical thinking, being successful in solving problem and making decision. | |
| PLO09 | - | Examining, and developing social relationship and defending their novel ideas during discussions with experts in their field and communicating effectively to prove their adequacy in their field. | |
| PLO10 | - | Defending their novel ideas during discussions with experts in their field and effective communication to demonstrate their adequacy in their field. | |
| PLO11 | - | Communicating and discussing written, verbal and visual in one foreign language at least. | |
| PLO12 | - | Contributes to the technological, social and cultural improvements with academic and professional discipline in Fishing and Seafood Processing Technology | |
| PLO13 | - | Establishes a functional interaction using strategic decision making process in the solution of problems related to their study area. | |
| PLO14 | - | Finds solutions in social, scientific, cultural and ethical issues in related to expertise area and this supports the development of value. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Description and their usage purpose of food additives | Reading the lecture notes and related resources | |
| 2 | Important points in use of food additives | Reading the lecture notes and related resources | |
| 3 | Regulation of use of food additives | Reading the lecture notes and related resources | |
| 4 | Clasification of food additives | Reading the lecture notes and related resources | |
| 5 | Colorings and their usage in seafood | Reading the lecture notes and related resources | |
| 6 | Taste-odor additives and their usage in seafood | Reading the lecture notes and related resources | |
| 7 | Flavorings and their usage in seafood | Reading the lecture notes and related resources | |
| 8 | Mid-Term Exam | Study for exam | |
| 9 | Antimicrobial agents and their usage in seafood | Reading the lecture notes and related resources | |
| 10 | Antioxidants and their usage in seafood | Reading the lecture notes and related resources | |
| 11 | Structure and appearance control agents and their usage in seafood | Reading the lecture notes and related resources | |
| 12 | Analytical methods for food additives | Reading the lecture notes and related resources | |
| 13 | Analytical methods for food additives | Reading the lecture notes and related resources | |
| 14 | Student presentations | Reading the lecture notes and related resources | |
| 15 | Student presentations and general assessment | Reading the lecture notes and related resources | |
| 16 | Term Exams | Study for exam | |
| 17 | Term Exams | Study for exam |