TÜRKÇE
ENGLISH
Information
| Code | SUF317 |
| Name | Seafood Spoilage Indicators |
| Term | 2024-2025 Academic Year |
| Semester | 5. 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. YEŞİM ÖZOĞUL |
| Course Instructor |
Prof. Dr. YEŞİM ÖZOĞUL
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Sensory, chemical, physical and microbiological methods used for determination of quality of seafood will be taught and all these analyses during course will be carried out individually.
Course Content
Seafood freshness and factors affecting seafood quality, the methods for quality control and taking precautions to prevent quality, importance and chemical structures of seafood nutritional compounds, analyses of proximate and fatty acid composition, post-mortem chemical changes and reasons, determination and application of sensory, chemical and microbiological analyses of seafood quality, carrying out TVB-N and TBA, extraction of biogenic amines and ATP and its breakdown products, lipid oxidation (FFA and PV), microbiological spoilage and laboratory work for analyses.
Course Precondition
None
Resources
Lecture Notes and Books Other Resources
Notes
Internet
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learning of freshness and the factors affecting freshness |
| LO02 | Post mortem chemical changes and explaination of their reasons |
| LO03 | Making the list of quality control methods and taking precautions to prevent quality |
| LO04 | Taking precautions when working in a laboratory |
| LO05 | Doing analyses of proximate composition in seafood |
| LO06 | Comprehending of sensory, physical, chemical and microbiology analyses |
| LO07 | Obtaining knowledge of methods which are used for freshness measurements and spoilage parameters |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Explains the basic concepts and principles of science and basic engineering branches. | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Explains basic information about ecosystem, biodiversity and sustainable resource management, design, planning and use of technology. | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Explains the production and/or processing processes related to aquatic products. | 3 |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Evaluates the accuracy, reliability and currency of the information about fisheries | |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Examines events and cases with the scientific method by using theoretical and practical knowledge. | |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Investigates the problems related to fisheries using scientific methods. | 3 |
| PLO08 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | To have the skills and competence required for duties such as consultancy, auditing and expertise in businesses related to fisheries. | 4 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Takes responsibility individually or as a team member to solve problems encountered in fisheries related enterprises | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Conducts interdisciplinary studies related to fisheries. | 4 |
| PLO11 | Yetkinlikler - Öğrenme Yetkinliği | Develops a positive attitude towards lifelong learning to learn continuously innovated knowledge and skills related to fisheries. | 2 |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Has the ability to access and use information. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge about fisheries for the benefit of society. | 3 |
| PLO14 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Follows the events on the agenda of society and the world. | 3 |
| PLO15 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Produces projects by taking into account the problems and needs of the social environment in which they live. | |
| PLO16 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Shares the knowledge and skills acquired in fisheries on various platforms in order to raise awareness of the society. | |
| PLO17 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | To be able to use a foreign language to follow the resources related to the field and to communicate with colleagues. | |
| PLO18 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Uses information and communication technologies related to fisheries. | |
| PLO19 | Yetkinlikler - Alana Özgü Yetkinlik | Carries out studies in the fields of ecosystem, biodiversity and sustainable resource management, aquaculture, fisheries and processing technology. | |
| PLO20 | Yetkinlikler - Alana Özgü Yetkinlik | Prepares and manages projects related to fisheries, taking into account environmental, technical, technological and economic aspects. | |
| PLO21 | Yetkinlikler - Alana Özgü Yetkinlik | Acts in accordance with scientific, cultural and ethical values. | |
| PLO22 | Yetkinlikler - Alana Özgü Yetkinlik | Know the legislation related to the field and act accordingly. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Seafood freshness and the factors affecting seafood freshness | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım |
| 2 | Methods for quality control and taking precautions to prevent quality | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 3 | Importance and chemical structures of seafood nutritional compounds | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 4 | Seafood nutritional compound analyses Giving assignment for students | Laboratory preparation to carry out analyses, preparation of project | Öğretim Yöntemleri: Alıştırma ve Uygulama |
| 5 | Seafood nutritional compound analyses | Laboratory preparation to carry out analyses, preparation of project | Öğretim Yöntemleri: Alıştırma ve Uygulama |
| 6 | Post-mortem chemical changes and reasons | Laboratory preparation to carry out analyses, preparation of project | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 7 | Sensory, chemical, physical, and microbiological methods for determination of quality control | Reading literature and lecture notes related to subject, preparation of project | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 8 | Middle time exam | Study for exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Subjective and objective sensory methods and physical methods | Reading literature and lecture notes related to subject, preparation of project | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 10 | Chemical and biochemical methods | Reading literature and lecture notes related to subject, preparation of project | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 11 | Analyses of TVB-N-TBA etc. | Laboratory preparation, preparation of project | Öğretim Yöntemleri: Alıştırma ve Uygulama |
| 12 | Extraction of biogenic amines and nucleotide degradation products | Reading literature and lecture notes related to subject and Laboratory preparation, preparation of project | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 13 | Importance of lipid oxidation | Reading literature and lecture notes related to subject, preparation of project | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 14 | Lipid oxidation and analyses of FFA, PV | Reading literature and lecture notes related to subject and Laboratory preparation, preparation of project | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 15 | Microbiological spoilage and laboratory work, deadline for submitting projects | Reading literature and lecture notes related to subject and Laboratory preparation | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 16 | Final exam | Study for exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Final exam 1 | Study for 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 | 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 | ||