SAİ550 Seafood Flavors

6 ECTS - 4-0 Duration (T+A)- . Semester- 4 National Credit

Information

Code SAİ550
Name Seafood Flavors
Term 2024-2025 Academic Year
Semester . Semester
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. YEŞİM ÖZOĞUL


Course Goal / Objective

Gives information on flavour in seafood, flavour of fresh fish ( carbonyls and alcohols, sulphur compounds, bromphenols and hdyrocarbons), flavour of spoiled fish, trimethylamine and related compounds, otooxidation, volatile acids, non volatile nitrogenous compounds (free aminoacids, nucleotides, urea and ammonia compounds), non volatile, non nitrogenous compounds (sugar and bonded compounds and inorganic salts).

Course Content

Flavour in seafood, flavour of fresh fish ( carbonyls and alcohols, sulphur compounds, bromphenols and hdyrocarbons), flavour of spoiled fish, trimethylamine and related compounds, otooxidation, volatile acids, non volatile nitrogenous compounds (free aminoacids, nucleotides, urea and ammonia compounds), non volatile, non nitrogenous compounds (sugar and bonded compounds and inorganic salts).

Course Precondition

None

Resources

Lecture Notes and Books Other Resources

Notes

Internet


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Learning information on flavour in seafood, flavour of fresh fish (carbonyls and alcohols, sulphur compounds, bromphenols and hdyrocarbons).
LO02 Obtaining knowledge on flavour of spoiled fish, trimethylamine and related compounds, otooxidation, volatile acids).
LO03 Learning information on non volatile nitrogenous compounds (free aminoacids, nucleotides, urea and ammonia compounds) and non volatile, non nitrogenous compounds (sugar and bonded compounds and inorganic salts).
LO04 Gains knowledge of species-specific characteristic aromas
LO05 Evaluate the results obtained
LO06 Reports on fish flavor results


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. 4
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 3
PLO03 Bilgi - Kuramsal, Olgusal Assessment of up to date information systematically in their expertise area, gaining skills at advanced level in using research methods. 4
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.
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. 5
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. 2
PLO07 Bilgi - Kuramsal, Olgusal Contributes to the solution of problems and information in their field by publishing paper in national or international scientific journals. 3
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. 4
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.
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicating and discussing written, verbal and visual in one foreign language at least. 3
PLO12 Yetkinlikler - Öğrenme Yetkinliği Contributes to the technological, social and cultural improvements with academic and professional discipline in Fishing and Seafood Processing Technology 3
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. 3


Week Plan

Week Topic Preparation Methods
1 Flavour in seafood Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım
2 Flavours of fresh fish (carbonyls and alcohols) Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım
3 Sulphur compounds Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası
4 Bromphenols and hdyrocarbons Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası
5 Hdyrocarbons, determination of assignment subject by student Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası
6 Characteristic flavours of species 1 Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Gösterip Yaptırma, Deney / Laboratuvar
7 Characteristic flavours of species 2 Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım
8 Mid-Term Exam Ölçme Yöntemleri:
Yazılı Sınav, Ödev
9 Flavours of spoiled fish Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım
10 Trimethylamine and related compounds, otooxidation, volatile acids Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası
11 Non volatile nitrogenous compounds (free aminoacids) Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası, Deney / Laboratuvar
12 Nucleotides Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
13 Urea and ammonia compounds, student presentation Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası, Deney / Laboratuvar
14 Non volatile, non nitrogenous compounds (sugar and bonded compounds), student presentation 1 Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası, Deney / Laboratuvar
15 Non volatile, non nitrogenous compounds (inorganic salts), student presentation 2 Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası, Deney / Laboratuvar
16 Term Exams Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams 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

Update Time: 13.06.2024 03:22