SAİ548 Advanced Processing Technics of Seafood

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

Information

Code SAİ548
Name Advanced Processing Technics of 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 Yüksek Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. YEŞİM ÖZOĞUL


Course Goal / Objective

Gives information on novel approaches in seafood preservation techniques; modified atmosphere packing (MAP), irradiation technology, Ozone preservation technique, physical preservation methods, pulsed electric fields (PEF), ultraviolet (UV) radiation, Oscillatory magnetic fields (OMF), high pressure processing (HPP), ultrasound as a preservation technology, high intensity light and their effects on seafood quality.

Course Content

Novel approaches in seafood preservation techniques; modified atmosphere packing (MAP), irradiation technology, Ozone preservation technique, physical preservation methods, pulsed electric fields (PEF), ultraviolet (UV) radiation, Oscillatory magnetic fields (OMF), high pressure processing (HPP), ultrasound as a preservation technology, high intensity light and their effects on seafood quality.

Course Precondition

None

Resources

Lecture Notes and Books Other Resources

Notes

Internet


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Learns information on modified atmosphere packing (MAP) and its effects on seafood quality
LO02 Learns irradiation technology and its effects on seafood quality
LO03 Learns ozone preservation technique and its effects on seafood quality
LO04 Obtains knowledge on pulsed electric fields (PEF), ultraviolet (UV) radiation and their effects on seafood quality
LO05 Obtains knowledge on oscillatory magnetic fields (OMF), and high pressure processing (HPP) and their effects on seafood quality Learns ultrasound technology, high intensity light and their effects on seafood quality.
LO06 Learns the ultrasound method, high intensity light and the effects of these methods on quality.


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
PLO03 Bilgi - Kuramsal, Olgusal Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information 3
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. 5
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. 4
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. 3
PLO08 Beceriler - Bilişsel, Uygulamalı Develops a positive attitude towards life long learning.
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Prepares written and visual presentations with technological devices in their area of expertise 4
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines and develops social relations and norms critically and changes all if necessary
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. 3
PLO13 Yetkinlikler - Öğrenme Yetkinliği Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. 4
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 4


Week Plan

Week Topic Preparation Methods
1 Modified atmosphere packing (MAP) and its effect on seafood quality Reading literature related to the subject Öğretim Yöntemleri:
Anlatım, Gösteri, Beyin Fırtınası
2 Irradiation technology and its effects on seafood quality Choosing assignment subjects Reading literature related to the subject Öğretim Yöntemleri:
Anlatım, Gösteri, Beyin Fırtınası
3 Ozone preservation technique and its effects on seafood quality 1 Reading literature related to the subject Öğretim Yöntemleri:
Anlatım, Gösteri, Beyin Fırtınası
4 Ozone preservation technique and its effects on seafood quality 2 Reading literature related to the subject Öğretim Yöntemleri:
Anlatım, Gösteri, Beyin Fırtınası
5 Pulsed electric fields (PEF) and its effects on seafood quality Reading literature related to the subject Öğretim Yöntemleri:
Anlatım, Gösteri, Beyin Fırtınası
6 Ultraviolet (UV) radiation and its effects on seafood quality Reading literature related to the subject Öğretim Yöntemleri:
Anlatım, Gösteri, Beyin Fırtınası
7 Ultrasound technology Reading literature related to the subject Öğretim Yöntemleri:
Anlatım, Gösteri, Beyin Fırtınası
8 Mid-Term Exam Ölçme Yöntemleri:
Yazılı Sınav, Ödev
9 Ultrasound technology and presentation of assignment by students Reading literature related to the subject Öğretim Yöntemleri:
Anlatım, Gösteri, Beyin Fırtınası
10 Oscillatory magnetic fields (OMF) and its effects on seafood quality Reading literature related to the subject Öğretim Yöntemleri:
Anlatım, Gösteri, Beyin Fırtınası
11 Oscillatory magnetic fields (OMF) and its effects on seafood quality, presentation of assignment by students Reading literature related to the subject Öğretim Yöntemleri:
Anlatım, Gösteri, Beyin Fırtınası
12 High pressure processing and its effects on seafood quality presentation of assignment by students 1 Reading literature related to the subject Öğretim Yöntemleri:
Anlatım, Gösteri, Beyin Fırtınası
13 High pressure processing and its effects on seafood quality presentation of assignment by students 2 Reading literature related to the subject Öğretim Yöntemleri:
Anlatım, Gösteri, Beyin Fırtınası
14 High intensity light and its effects on seafood quality presentation of assignment by students 1 Reading literature related to the subject Öğretim Yöntemleri:
Anlatım, Gösteri, Beyin Fırtınası
15 High intensity light and its effects on seafood quality presentation of assignment by students 2 Reading literature related to the subject Öğretim Yöntemleri:
Anlatım, Gösteri, Beyin Fırtınası
16 Term Exams Ölçme Yöntemleri:
Yazılı Sınav, Ödev
17 Term Exams Ölçme Yöntemleri:
Yazılı Sınav, Ödev


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 03:29