TÜRKÇE
ENGLISH
Information
| Code | SAİ555 |
| Name | Edible Films/Coatings and Use of Seafood |
| Term | 2024-2025 Academic Year |
| Term | Fall |
| Duration (T+A) | 4-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 4 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. YASEMEN YANAR |
| Course Instructor |
Prof. Dr. YASEMEN YANAR
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Importance of edible films and coatings, their properties, types, characterization, synthesis and their use in seafood industry
Course Content
In this course, the definition and types of edible films and coatings (polysaccharide, protein, fat and composite and antimicrobial), synthesis, characterization and use in aquaculture are taught.
Course Precondition
None
Resources
Edible Films and Coatings Fundamentals and Applications, (2017), Edited by María Pilar Montero García M. Carmen Gómez-Guillén M. Elvira López-Caballero Gustavo V. Barbosa-Cánovas
Notes
Edible Films and Coatings for Food ApplicationsAuthor(s): Attila E. Pavlath, William Orts (auth.), Kerry C. Huber, Milda E. Embuscado (eds.) Publisher: Springer-Verlag New York, Year: 2009 ISBN: 9780387928234,97803879282
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Have information about edible film and coatings |
| LO02 | Comprehend the types and properties of edible films and coatings |
| LO03 | Lists Traditional and Alternative Sources for Biopolymer Film and Coating Matrices |
| LO04 | Understands the characterization of edible films and coatings |
| LO05 | Explains application areas of edible films and coatings |
| LO06 | Explains the application areas of edible films and coatings in aquatic products |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Development and deepen of subjects with distinctive thought and novel innovations in Fishing and Seafood Processing Technology after Master Degree. | 2 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Compression of interaction of expertise area in relation to interdisciplinary relationships. PhD students with expert knowledge reach the novel results to analyse, synthase and interpret new ideas | 2 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Assessment of up to date information systematically in their expertise area, gaining skills at advanced level in using research methods. | 2 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Development of novel ideas, methods or projects in in their expertise area, application of existing methods or projects to a different field. | 2 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Comprehension and investigation of original subject in their expertise area and also adaption and application of this original subject, analysing and assessment of different thoughts and new ideas critically. | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Development of new ideas, methods or designs to innovate for Fishing and Seafood Processing Technology, or application of an existing method in their study area. | 3 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Contributes to the solution of problems and information in their field by publishing paper in national or international scientific journals. | 2 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Developing new ideas and methods in their field by means of creative and critical thinking, being successful in solving problem and making decision. | 2 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examining, and developing social relationship and defending their novel ideas during discussions with experts in their field and communicating effectively to prove their adequacy in their field. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Defending their novel ideas during discussions with experts in their field and effective communication to demonstrate their adequacy in their field. | 2 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicating and discussing written, verbal and visual in one foreign language at least. | 1 |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the technological, social and cultural improvements with academic and professional discipline in Fishing and Seafood Processing Technology | 2 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Establishes a functional interaction using strategic decision making process in the solution of problems related to their study area. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Finds solutions in social, scientific, cultural and ethical issues in related to expertise area and this supports the development of value. | 2 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to edible films and coatings | Reading of course subjects | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Varieties of edible films and coatings | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Polysaccharide based films and coatings | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Protein-based films and coatings | Reading the lecture notes and related resources, homework preparation | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 5 | Lipid and composite based films and coatings | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Antimicrobial Edible films and coatings | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 7 | Synthesis of edible films and coatings | Reading the related resources and browsing articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Studying for midterm exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Characterization of edible films and coatings | Reading the related resources and browsing articles | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Importance of edible films and coatings for aquatic products | Reading the related resources and browsing articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Application of edible films and coatings to sefoods (I) | Reading the related resources and browsing articles | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Application of edible films and coatings to sefoods (II) | Reading the lecture notes and related resources, homework preparation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Application of antimicrobial edible films and coatings to seafood products | Reading the related resources and browsing articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Use of edible composite films and coatings in sefood | Reading the related resources and browsing articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Advantages and disadvantages of edible films and coatings in terms of seafood | Reading the related resources and browsing articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | Studying for final exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Studying for final exam | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 28 | 28 |
| Total Workload (Hour) | 152 | ||
| Total Workload / 25 (h) | 6,08 | ||
| ECTS | 6 ECTS | ||