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Information
| Code | SAİ506 |
| Name | Analysis Methods in Seafood |
| Semester | . Semester |
| 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. MEHMET ÇELİK |
Course Goal
Seafood products are handled in terms of freshness and staleness criteria, and the necessary analyzes and methods are processed.
Course Content
Chemical (crude protein, lipid, dry matter, crude ash, fatty acids, TBA, TVB-N, peroxide, free fatty acids etc.), physical (ph and colours measurements etc.) and sensory analysis methods in seafood.
Course Precondition
The course has no prerequisites.
Resources
Lecture note titled "Analysis Methods in Seafood"
Notes
Current articles related to the lecture
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Categorizes aquatic products |
| LO02 | Knows the meat structure of seafood products |
| LO03 | Lists quality control methods |
| LO04 | Knows sample selection and laboratory preparation |
| LO05 | Knows the application of different quality methods in different products |
| LO06 | Explains all analyzes made on seafood meat |
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 | 5 |
| 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 | |
| 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. | 4 |
| 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. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Develops a positive attitude towards life long learning. | 2 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Prepares written and visual presentations with technological devices in their area of expertise | 4 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and norms critically and changes all if necessary | 2 |
| 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. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. | 2 |
| 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 | 2 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Food products | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | seafood | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Processing of seafood | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | edible processed seafood and quality values | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | The importance of quality in terms of water products | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | quality criteria in our country by the laws and regulations | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Quality criteria of different water creatures | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Total volatile basic nitrogen determination | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Determination of trimethyl amine oxide | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 11 | Strain tests | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | sensory tests | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | pH and other physical tests | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | interpretation and reporting of quality | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | statistical evaluation of food quality analysis | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
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 | ||