TÜRKÇE
ENGLISH
Information
| Code | SUF324 |
| Name | The Application of Biotechnology in Seafood Proces |
| Semester | 6. Semester |
| Duration (T+A) | 1-2 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. YASEMEN YANAR |
Course Goal
To identify biotechnological developments in seafood processing technology,To gain basic information about the methods used in this field and biotechnological applications
Course Content
In this lecture, the definition of biotechnology, explaining the importance of the main application areas. Differences in traditional and modern biotechnology are thought. Explaining the developments in the field of food biotechnology.The application of biotechnoloy in seafood processing technology is thought. The utilization of enzymes such as protease, lipase and transglutaminase as processing aids and quality control.
Course Precondition
none
Resources
Seafood Safety, Processing, and Biotechnology:Fereidoon Shahidi (Editor), Yvonne M. Jones (Editor), David Kitts (Editor) , CRC Press Gıda Biyoteknolojisi: Necla Aran. Nobel Yayınevi Ankara
Notes
Seafood safety, processing, and biotechnologyAuthor(s): Jones, Yvonne Marene; Kitts, David D.; Shahidi, Fereidoon Publisher: CRC Press, Year: 2020
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines biotechnology, distinguishes between traditional and modern biotechnology |
| LO02 | Understands agricultural biotechnology |
| LO03 | Describe the biotechnological methods in the field of seafood processing |
| LO04 | Explain the advantages and disadvantages for the fisheries sector in biotechnology applications |
| LO05 | Describe the use of enzymes as processing aids fish processing industry |
| LO06 | Explain the importance of quality control of enzymes in Fishery Products |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. | 1 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Assessment of data scientifically on fisheries engineering, determining and solving the problems | 1 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. | 2 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution | 2 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Having plan any study related to fisheries science as an individually, managing and consulting. | 2 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning | |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication. | 3 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Improving life-long learning attitude and using the information to the public interest. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Creating public awareness about fisheries and having the ability to ensure sustainable use of aquatic resources. | 3 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicating oral and written effectively, participating the seminars and meetings in expertise field, following the foreign language publications. | 2 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Using the informatics and communicating technology | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Improves constantly itself , as well as professional development scientific, social, cultural and artistic fields according to his/her interests and abilities identifying needs of learning. | 2 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas. | 2 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field | 2 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field | 2 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition of biotechnology, food biotechnology and the historical development of traditional and modern biotechnology | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Aquatic biotechnology: biotechnological applications of aquaculture, transgenic fish, the effects on human health | Reading the lecture notes and related resources | Öğretim Yöntemleri: Gösteri, Tartışma |
| 3 | Biotechnological Advances in Fish Processing Technology | Reading the lecture notes and related resources, preparation of homework | Öğretim Yöntemleri: Gösteri, Soru-Cevap |
| 4 | Enzyme biotechnology, their use in seafood processing | Reading the lecture notes and related resources, preparation for laboratory | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 5 | Method development of use of proteases: protein hydrolyzate, fish processing waste protein extraction | Reading the lecture notes and related resources, preparation for laboratory | Öğretim Yöntemleri: Gösteri, Tartışma, Soru-Cevap |
| 6 | The use of proteases on removal of fish scales,shell separation of crustacean and reduce the time of ripening of salted fish | Reading the lecture notes and related resources, browse the article related to the course | Öğretim Yöntemleri: Gösteri |
| 7 | the use of proteases in reducing the viscosity of the mucosa and tenderizing of squid | Study for exam | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Reading the lecture notes and related resources, browse the article related to the course | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | the use of proteases production of caviar and Isolation of pigments | Reading the lecture notes and related resources, browse the article related to the course | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 10 | The use of transglutaminase: make the changes of texture | Reading the lecture notes and related resources, browse the article related to the course | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 11 | The use of lipases: The use of EPA and DHA extraction | Reading the lecture notes and related resources, preparation of homework | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 12 | The importance of quality control of enzymes; quality indicator and enzymes for analytical purposes; Biosensors | Reading the lecture notes and related resources, browse the article related to the course | Öğretim Yöntemleri: Anlatım, Gösteri |
| 13 | The determination of the quality of fresh fish direct enzymatic methods: K-value, TMA analysis etc. | Reading the lecture notes and related resources, browse the article related to the course | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 14 | Enzymatic assay methods on processed fish products, the use of enzymes in the determination of the frozen-thawed fish products | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 15 | Extraction of bioactive compounds in seafood processing waste | Reading the lecture notes and related resources, browse the article related to the course | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Reading the lecture notes and related resources | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Reading the lecture notes and related resources | 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 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 10 | 10 |
| Total Workload (Hour) | 86 | ||
| Total Workload / 25 (h) | 3,44 | ||
| ECTS | 3 ECTS | ||