SAİ0035 Fish Oil Production and Usage Technigues

6 ECTS - 2-2 Duration (T+A)- . Semester- 3 National Credit

Information

Code SAİ0035
Name Fish Oil Production and Usage Technigues
Term 2024-2025 Academic Year
Semester . Semester
Duration (T+A) 2-2 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Yüksek Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator


Course Goal / Objective

With this course, it is aimed to increase the level of knowledge of the students on fish oil production techniques, preservation methods, the use of Spray dryer and obtaining encapsulation.

Course Content

Information will be given about the importance of fish oil in seafood processing technology, its production and methods of obtaining, techniques for using fish oil, and methods of preserving the obtained fish oils. In addition, applications related to microencapsulation (drying with a spray dryer), which is one of the methods of preserving the fish oils obtained, will be made.

Course Precondition

None

Resources

lecture notes, internet

Notes

internet research


Course Learning Outcomes

Order Course Learning Outcomes
LO01 To have information about the methods of obtaining fish oil in Seafood
LO02 To have knowledge about fish oils preservation methods
LO03 To have information about the use of spray dryer
LO04 To have knowledge about encapsulation of fish oils
LO05 To have knowledge about coating materials of fish oils
LO06 To have knowledge about the importance of fish oil


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology 4
PLO02 Bilgi - Kuramsal, Olgusal Comprehends interaction of expertise area in relation to interdisciplinary relationships 3
PLO03 Bilgi - Kuramsal, Olgusal Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information 4
PLO04 Bilgi - Kuramsal, Olgusal Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. 2
PLO05 Bilgi - Kuramsal, Olgusal Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work.
PLO06 Bilgi - Kuramsal, Olgusal Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions 3
PLO07 Beceriler - Bilişsel, Uygulamalı Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. 2
PLO08 Beceriler - Bilişsel, Uygulamalı Develops a positive attitude towards life long learning. 4
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Prepares written and visual presentations with technological devices in their area of expertise
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines and develops social relations and norms critically and changes all if necessary 3
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicates both in written and verbal in one foreign language 3
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Uses computer and communication technologies effectively for their expertise area. 2
PLO13 Yetkinlikler - Öğrenme Yetkinliği Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process
PLO15 Yetkinlikler - Öğrenme Yetkinliği Applies interdisciplinary studies with assimilated knowledge and skills for solving problem 3


Week Plan

Week Topic Preparation Methods
1 Getting to know fish oil Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
2 The importance of fish oil Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
3 Effects of fish oil on human health Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
4 Methods of obtaining fish oil 1 Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
5 Methods of obtaining fish oil 2 Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
6 Preservation of the obtained fish oils Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
7 Fish oil preservation container Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
8 Mid-Term Exam Study for exam Ölçme Yöntemleri:
Yazılı Sınav, Ödev
9 Spray dry introduction Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
10 Coating materials Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
11 Spray dry application 1 Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
12 Spray dry application 2 Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
13 Encapsulation of fish oils Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
14 The size of encapsulated fish oils Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
15 Storing the Samples Researching source notes and literature review Öğretim Yöntemleri:
Anlatım
16 Term Exams Study for exam Ölçme Yöntemleri:
Yazılı Sınav, Ödev
17 Term Exams Study for exam Ölçme Yöntemleri:
Yazılı Sınav, Ödev


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 1 2 2
Mid-term Exams (Written, Oral, etc.) 1 12 12
Final Exam 1 28 28
Total Workload (Hour) 154
Total Workload / 25 (h) 6,16
ECTS 6 ECTS

Update Time: 13.06.2024 03:29