TÜRKÇE
ENGLISH
Information
| Code | SAİ530 |
| Name | Seafood Biochemistry and Factors That Effect on Seafood Biochemistry |
| Term | 2022-2023 Academic Year |
| Term | Spring |
| Duration (T+A) | 3-0 (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
Explains the effects of some factors like seasonal changes, catching methods and species on the biochemistry of seafood.
Course Content
Composition and properties of seafood. Effects of seasonal changes, catching methods, species, gender and body composition on seafood quality. Biochemical cycles of seafood in prerigor and postrigor periods. Changes of nutritional compounds during storage periods and spoiling process
Course Precondition
none
Resources
Books, reviews and articles on seafood and processed fishery products
Notes
internet sources
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines the overall structure of seafood and distinguishes the difference. |
| LO02 | Explains the properties and benefits of the components in the structure of seafood products |
| LO03 | Lists the seafood flavour compounds |
| LO04 | Explain the effects of some factors like feeding and breeding on the seafood biochemistry |
| LO05 | Explains the biochemical structure of processed seafood products |
| LO06 | Evaluates the quality of processed 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 | 4 |
| 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. | 4 |
| 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. | |
| 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 | 1 |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses computer and communication technologies effectively for their expertise area. | 4 |
| 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 | 2 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Applies interdisciplinary studies with assimilated knowledge and skills for solving problem | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | General properties of edible seafood, nutritional contents | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım |
| 2 | Lipids, general properties, cholesterol, eicosanoids | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 3 | Bioavailability of polly unsaturated fatty acids, homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 4 | Proteins, muscle proteins, homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 5 | Non protein nitrogen | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 6 | Flavour components of fish and crustacean | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 7 | Enzymes, effects on seafood quality after harvesting and usage of enzymes, homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 8 | Mid-Term Exam | Study for exam | Ölçme Yöntemleri: Yazılı Sınav, Sözlü Sınav, Ödev |
| 9 | Vitamins | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 10 | Macro and micro minerals | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 11 | The effect of feeding and culturing on seafood quality, homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 12 | Factors like reproduction, location, etc.. and interaction with biochemistry of seafood | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 13 | Biochemistry of frozen seafood, difference between fresh and thawed seafood | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 14 | Biochemistry of dried, fermented, marinated and smoked seafood | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 15 | Biochemistry of thermally processed seafood | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 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 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||