TÜRKÇE
ENGLISH
Information
| Code | SAİ547 |
| Name | The Determination of the Biochemical and Physical Spoilage Parameters in Seafoods |
| Term | 2022-2023 Academic Year |
| Term | Spring |
| 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. GÜLSÜN ÖZYURT |
| Course Instructor |
1 |
Course Goal / Objective
This course explains the principles of the methods used for determination of biochemical and physical quality of seafood.
Course Content
Principles and methods of analysis used for biochemical and physical quality of seafood. Determination of products resulted from biochemical changes in seafood during storage period and changes on texture and colour.
Course Precondition
none
Resources
Books and articles on seafood biochemistry and quality
Notes
internet sources
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the changes after harvesting in seafood |
| LO02 | Determines the appropriate method for the evaluation of seafood quality |
| LO03 | Learns the biochemical methods used for determination of seafood shelflife |
| LO04 | Evaluates the data obtained from physical analysis |
| LO05 | Learns the physical methods used for determination of seafood shelflife |
| LO06 | Evaluates the data obtained from chemical analysis |
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 | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Comprehends interaction of expertise area in relation to interdisciplinary relationships | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information | 4 |
| 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. | 2 |
| 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. | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions | 2 |
| 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. | 1 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Prepares written and visual presentations with technological devices in their area of expertise | 2 |
| 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 | 2 |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses computer and communication technologies effectively for their expertise area. | 2 |
| 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 | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Post-mortem changes in seafood | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Autolytic changes, homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası, Deney / Laboratuvar |
| 3 | Nucleotide breakdown products | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 4 | Lipid oxidation and hydrolysis, homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 5 | TMAO and breakdown products | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 6 | Enzyme as quality indices | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 7 | Enzyme products as quality indices, homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Study for exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 9 | NMR application for quality assessment | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 10 | Physical analysis | Reading the lecture notes and related resources | Öğretim Yöntemleri: Beyin Fırtınası, Deney / Laboratuvar |
| 11 | Texture changes and measurement methods | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 12 | Colour changes and measurement methods | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 13 | Electronic nose and tongue | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 14 | Student presentations and general assessment | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 15 | Presentations and discussion | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 16 | Term Exams | Study for exam | Ölçme Yöntemleri: Yazılı Sınav, Sözlü Sınav, Ödev |
| 17 | Term Exams | Study for exam | Ölçme Yöntemleri: Yazılı Sınav, Sözlü 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 | ||