TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF FISHERIES |
| AQUA PRODUCTS ENGINEERING PR. | |
| Code | SUF402 |
| Name | Quality Control of Seafood |
| Term | 2024-2025 Academic Year |
| Semester | 8. 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 |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. YEŞİM ÖZOĞUL |
| Course Instructor |
Prof. Dr. YEŞİM ÖZOĞUL
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Explain to the effect of diffenet factor to fresh and processed seafood quality.Show how to analyses of quality changes occurring different processing and storage conditions with different methods.
Course Content
Application different quality analyses of assesment seafood quality,different processing method.Effect of different storage conditions and meat properties to seafood quality
Course Precondition
None
Resources
Lecture Notes and Books Other Resources
Notes
Internet
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Interprets changes in the quality of fish after catching and their analytical measurements |
| LO02 | Examines the effect of microbial growth on aquaculture quality |
| LO03 | Explains the effect of water activity on the quality of seafood products. |
| LO04 | Describes preservation techniques that reduce water activity |
| LO05 | Explains the conventional methods applied to protect the quality of aquatic products. |
| LO06 | Explains the innovative methods applied to protect the quality of aquatic products. |
| LO07 | Explain to effect of endogen and exogen factor to quality |
| LO08 | Explains the quality management systems applied in aquaculture. |
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. | 4 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods | 3 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Explains the production and/or processing processes related to aquatic products. | 5 |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Evaluates the accuracy, reliability and currency of the information about fisheries | 4 |
| 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. | 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. | 3 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Takes responsibility individually or as a team member to solve problems encountered in fisheries related enterprises | 4 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Conducts interdisciplinary studies related to fisheries. | 3 |
| PLO11 | Yetkinlikler - Öğrenme Yetkinliği | Develops a positive attitude towards lifelong learning to learn continuously innovated knowledge and skills related to fisheries. | 4 |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Has the ability to access and use information. | 3 |
| 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. | |
| 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. | 3 |
| 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. | 4 |
| PLO19 | Yetkinlikler - Alana Özgü Yetkinlik | Carries out studies in the fields of ecosystem, biodiversity and sustainable resource management, aquaculture, fisheries and processing technology. | 3 |
| PLO20 | Yetkinlikler - Alana Özgü Yetkinlik | Prepares and manages projects related to fisheries, taking into account environmental, technical, technological and economic aspects. | 3 |
| 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. | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Identification of quality andclassify factor. Laboratory and homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Assesment of endogen factor to quality on seafood, laboratory | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 3 | Continuning assesment of endogen factor to quality on seafood Laboratory and homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 4 | Sensory analysis methods | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Deney / Laboratuvar |
| 5 | Chemical analysis methods | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 6 | Chemical analysis for degradation of protein | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 7 | Chemical analyses in lipid oksidation | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 8 | Midterm exam | Study for exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Identification effect of storage conditions which reduce water activity on quality, laboratory | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 10 | Evaluations of effect thermal processing effect to quality, laboratory. | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Alıştırma ve Uygulama |
| 11 | Microbial methods | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 12 | Evaluation of Other methods are used to protect and improve the quality Laboratory and homework | Traditional methods applied to maintain quality | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Deney / Laboratuvar |
| 13 | İnnovative methods to maintain quality | Innovative methods applied to maintain quality | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | Continuing to implement innovative methods to maintain quality | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Soru-Cevap |
| 15 | Quality Management Systems and HACCP, laboratory. | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Final examination | Study for exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Final examination | Study for exam | Ölçme Yöntemleri: Yazılı Sınav |
Assessment (Exam) Methods and Criteria
Current term shares have not yet been determined. Shares of the previous term are shown.
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
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 | ||