TÜRKÇE
ENGLISH
Information
| Code | SAİ0018 |
| Name | Seafood Additives and Safety |
| Semester | . Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator |
Course Goal
Explains the additives (antioxidant, antimicrobial agents, emulsifier, pH regulators, etc.) used in the storage of fishery products, their intended use, limit values and reliability.
Course Content
The purpose of use, limit values and safety of additives (antioxidant, antimicrobial agents, emulsifier, pH regulators, etc.) used in the production and storage of seafood products.
Course Precondition
None
Resources
Books, reviews and research articles on food additives
Notes
internet sources
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Recognizes food additives |
| LO02 | List the additives that can be used in seafood |
| LO03 | Determining the additive suitable for the intended use |
| LO04 | Recognize the assays used to identify additives |
| LO05 | Ability to evaluate alternative additives |
| LO06 | Explains the uses of food additives |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Development and deepen of subjects with distinctive thought and novel innovations in Fishing and Seafood Processing Technology after Master Degree. | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | 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 | 4 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Assessment of up to date information systematically in their expertise area, gaining skills at advanced level in using research methods. | 3 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Development of novel ideas, methods or projects in in their expertise area, application of existing methods or projects to a different field. | 3 |
| PLO05 | Bilgi - Kuramsal, Olgusal | 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. | 4 |
| PLO06 | Bilgi - Kuramsal, Olgusal | 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. | 3 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Contributes to the solution of problems and information in their field by publishing paper in national or international scientific journals. | 2 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Developing new ideas and methods in their field by means of creative and critical thinking, being successful in solving problem and making decision. | 2 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Defending their novel ideas during discussions with experts in their field and effective communication to demonstrate their adequacy in their field. | 2 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicating and discussing written, verbal and visual in one foreign language at least. | 1 |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the technological, social and cultural improvements with academic and professional discipline in Fishing and Seafood Processing Technology | 2 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Establishes a functional interaction using strategic decision making process in the solution of problems related to their study area. | 1 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Finds solutions in social, scientific, cultural and ethical issues in related to expertise area and this supports the development of value. | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition of food additives and their intended use | Reading lecture notes and related resources | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Beyin Fırtınası |
| 2 | The points to be considered in the use of food additives. | Reading lecture notes and related resources | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Beyin Fırtınası |
| 3 | Regulation of the use of additives. | Reading lecture notes and related resources | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Beyin Fırtınası |
| 4 | Classification of additives. | Reading lecture notes and related resources | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Beyin Fırtınası |
| 5 | Food colorants and use in aquatic products. | Reading lecture notes and related resources | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Beyin Fırtınası |
| 6 | Taste-fragrance substances and its use in aquatic products. | Reading lecture notes and related resources | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Beyin Fırtınası |
| 7 | Flavoring substances and their use in seafood, midterm exam. | Reading lecture notes and related resources | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Beyin Fırtınası |
| 8 | Mid-Term Exam | Ara Sınav | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 9 | Antimicrobial substances and their use in aquaculture. | Reading lecture notes and related resources | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Beyin Fırtınası |
| 10 | Antioxidant substances and their use in aquaculture. | Reading lecture notes and related resources | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Beyin Fırtınası |
| 11 | Additives affecting the structure and appearance and its use in fishery products. | Reading lecture notes and related resources | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Beyin Fırtınası |
| 12 | Analytical methods used in the determination of additives. | Reading lecture notes and related resources | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Beyin Fırtınası |
| 13 | Academic studies about additives. | Reading lecture notes and related resources | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Beyin Fırtınası |
| 14 | Student presentations | Reading lecture notes and related resources | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Beyin Fırtınası |
| 15 | Student presentations and general assessment | Reading lecture notes and related resources | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Beyin Fırtınası |
| 16 | Term Exams | Final Exams | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Final Exams | Ölçme Yöntemleri: Yazılı Sınav |
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 | 24 | 24 |
| Total Workload (Hour) | 150 | ||
| Total Workload / 25 (h) | 6,00 | ||
| ECTS | 6 ECTS | ||