TÜRKÇE
ENGLISH
Information
| Code | SAİ016 |
| Name | Fish Fermentation Technology |
| Term | 2022-2023 Academic Year |
| 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. ESMERAY KÜLEY |
Course Goal / Objective
In this course, the information about fermentation, culturel aspects of fermented fish products, microbiology and biochemistry of fermented fish products will be given. Bacterial starter cultures for fish fermentation, choosing type of starter culture, preparation of starter culture, the role of lactic acid bacteria in fish fermentation, antimicrobial compounds produced by lactic acid bacteria, fermented fish products, fermented fish product prepared by enzymatic hydrolysis, lactic acid bacterium fermentation products, quality changes in fermented fish products will be also discussed.
Course Content
Fermentation, culturel aspects of fermented fish products, microbiology and biochemistry of fermented fish products, bacterial starter cultures for fish fermentation, choosing type of starter culture, preparation of starter culture, the role of lactic acid bacteria in fish fermentation, antimicrobial compounds produced by lactic acid bacteria, fermented fish products, fermented fish product prepared by enzymatic hydrolysis, lactic acid bacterium fermentation products, quality changes in fermented fish products.
Course Precondition
The course has no prerequisites
Resources
Fermentation technology in seafood lecture notes, Fish Processing Technology Book
Notes
Course related articles
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Gets informations about fermentation, culturel aspects of fermented fish products, microbiology and biochemistry of fermented fish products. |
| LO02 | Gains information about bacterial starter cultures for fish fermentation, choosing type of starter culture, and preparation of starter culture. |
| LO03 | Gets knowledge about antimicrobial compounds produced by lactic acid bacteria |
| LO04 | Learns about lactic acid bacterium fermentation products and quality changes in fermented fish products. |
| LO05 | Understands the role of lactic acid bacteria in fermentation |
| LO06 | Lists seafoods produced by fermentation |
| LO07 | Explains enzymatically hydrolyzed fermented seafood products |
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 | 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. | 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. | 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. | 4 |
| 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 | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicates both in written and verbal in one foreign language | |
| 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. | 3 |
| 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 | 3 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Applies interdisciplinary studies with assimilated knowledge and skills for solving problem |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Lactic acid bacteria | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 2 | Fermentation | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 3 | Culturel aspects of fermented fish products | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 4 | Microbiology and biochemistry of fermented fish products | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 5 | Bacterial starter cultures for fish fermentation | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 6 | Choosing type of starter culture and preparation of starter culture | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 7 | The role of lactic acid bacteria in fish fermentation | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Antimicrobial compounds produced by lactic acid bacteria | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 10 | Fermented Foods | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 11 | Fermented fish products | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 12 | Legal arrangement | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 13 | Fermented fish product prepared by enzymatic hydrolysis | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 14 | Lactic acid bacterium fermentation products | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 15 | Quality changes in fermented fish products | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 16 | Term Exams | Term exams | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Term exam | 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 | ||