SAİ023 Natural Antimicrobials and Methods for Activity Assay in Seafood

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code SAİ023
Name Natural Antimicrobials and Methods for Activity Assay in Seafood
Term 2024-2025 Academic Year
Semester . Semester
Duration (T+A) 3-0 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Doktora Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. ESMERAY KÜLEY


Course Goal / Objective

Teachning the role and mechanisms of action antimicrobials in fish meat, considerations in the use of antimicrobials, natural antimicrobials, plant phenols, lactic acid bacteria, bacteriocins, factors that affect antimicrobial activity. Learning methods for activity assay, agar diffusion, dilution method, evaluation of results

Course Content

Role and mechanisms of action antimicrobials in fish meat, considerations in the use of antimicrobials, natural antimicrobials, plant phenols, lactic acid bacteria, bacteriocins, factors that affect antimicrobial activity, methods for activity assay, agar diffusion, well difusion, spot and dilution method, evaluation of results

Course Precondition

The course has no prerequisites

Resources

Lecture notes titled natural antimicrobials and methods for activity assay in seafood

Notes

Course related articles


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Gaining knowledge about role and mechanisms of action antimicrobials in fish meat,
LO02 Get knowledge about considerations in the use of antimicrobials,
LO03 Get information about natural antimicrobials, plant phenols, lactic acid bacteria, bacteriocins used in seafood.
LO04 Gaining knowledge about factors that affect antimicrobial activity.
LO05 Learning methods for activity assay, agar diffusion, well diffusion, spot and dilution method, evaluation of 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. 5
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.
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. 4
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. 5
PLO07 Bilgi - Kuramsal, Olgusal Contributes to the solution of problems and information in their field by publishing paper in national or international scientific journals.
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. 2
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicating and discussing written, verbal and visual in one foreign language at least.
PLO12 Yetkinlikler - Öğrenme Yetkinliği Contributes to the technological, social and cultural improvements with academic and professional discipline in Fishing and Seafood Processing Technology 4
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 Microbiological Fish spoilage Reading literature and lecture notes related to subject, laboratory practice Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
2 The role of antimicrobials in fish meat Reading literature and lecture notes related to subject, laboratory practice Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
3 Mechanisms of action antimicrobials in fish meat Reading literature and lecture notes related to subject, laboratory practice Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
4 Considerations in the use of antimicrobials Reading literature and lecture notes related to subject, laboratory practice Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
5 Syntetic antimicrobials used in seafood Reading literature and lecture notes related to subject, laboratory practice Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
6 Natural antimicrobials used in seafood Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
7 Plant phenols Reading literature and lecture notes related to subject, laboratory practice Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
8 Mid-Term Exam Exam Ölçme Yöntemleri:
Yazılı Sınav
9 Lactic acid bacteria Reading literature and lecture notes related to subject, laboratory practice Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
10 Organic acids Reading literature and lecture notes related to subject, laboratory practice Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
11 Bacteriocins Reading literature and lecture notes related to subject, laboratory practice Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
12 Factors that affect antimicrobial activity Reading literature and lecture notes related to subject, laboratory practice Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
13 Methods for activity assay Reading literature and lecture notes related to subject, laboratory practice Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
14 Agar diffusion, well difusion, spot and dilution methods Reading literature and lecture notes related to subject, laboratory practice Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
15 Evaluation of results Reading literature and lecture notes related to subject, laboratory practice Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
16 Term Exams Term exam Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Term 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 5 70
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 15 15
Final Exam 1 30 30
Total Workload (Hour) 157
Total Workload / 25 (h) 6,28
ECTS 6 ECTS

Update Time: 13.06.2024 03:22