TÜRKÇE
ENGLISH
Information
| Code | SUF324 |
| Name | The Application of Biotechnology in Seafood Proces |
| Term | 2024-2025 Academic Year |
| 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 Instructor |
1 2 |
Course Goal / Objective
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 | Explains the basic concepts and principles of science and basic engineering branches. | 1 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Explains basic information about ecosystem, biodiversity and sustainable resource management, design, planning and use of technology. | 2 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods | 2 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Explains the production and/or processing processes related to aquatic products. | 2 |
| 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. | 3 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Investigates the problems related to fisheries using scientific methods. | |
| 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. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Takes responsibility individually or as a team member to solve problems encountered in fisheries related enterprises | 3 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Conducts interdisciplinary studies related to fisheries. | 2 |
| PLO11 | Yetkinlikler - Öğrenme Yetkinliği | Develops a positive attitude towards lifelong learning to learn continuously innovated knowledge and skills related to fisheries. | |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Has the ability to access and use information. | 2 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge about fisheries for the benefit of society. | 2 |
| PLO14 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Follows the events on the agenda of society and the world. | 2 |
| 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 | 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 | ||