TÜRKÇE
ENGLISH
Information
| Code | SAİ532 |
| Name | Seafood and Importance of Nutrition |
| 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. YASEMEN YANAR |
Course Goal / Objective
Learns the structure and properties of protein, lipid, karbonhindrat, inorganic elements, vitamins, enzymes and hormones, to understand the changes that occur in processing and storage of fishery products, to apply and compare the role and importance in human nutritionquality control of processed products.
Course Content
In this course, the structure and properties of protein, lipid, carbohydrates, inorganic elements, vitamins, enzymes and hormones in seafood are taught. The changes in the processing and storage of fishery products are evaluated. The roles and importance of human nutrition are taught and discussed.
Course Precondition
None
Resources
SEAFOOD QUALITY AND SAFETY Advances in the New Millennium (2004), Edited by Fereidoon Shahidi and Benjamin K. Simpson,ScienceTech Publishing Company St. John's, NL, Canada.
Notes
Improving Farmed Fish Quality and Safety, CRC Press 2008 Authour: O.Lie 612 p.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Understands the factors affecting nutritional components of fishery products |
| LO02 | Explains the seafood proteins, lipids, vitamins, minerals etc. |
| LO03 | List the necessary nutrients and their amounts for a healthy diet. |
| LO04 | Explains the changes in food components during the processing of fishery products |
| LO05 | Lists the changes in dietary components during storage of fishery products |
| LO06 | Explains the importance of fishery products in human nutrition |
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 | |
| 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 | 1 |
| 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 | 2 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. | 1 |
| 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 | 2 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and norms critically and changes all if necessary | 2 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicates both in written and verbal in one foreign language | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses computer and communication technologies effectively for their expertise area. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. | 2 |
| 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 | 2 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Applies interdisciplinary studies with assimilated knowledge and skills for solving problem | 2 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Nutritional Value of Fishery Products (other meats and compare the nutritional value of fish meat) | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Proteins (Description and Chemical Structure and Functions of the organism proteins, Protein Sources and Amounts, Essential Amino Acids) Reading the lecture notes and r | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 3 | Protein content of seafood and nutritional importance | Reading the lecture notes and browsing related literatures | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Lipids (Definition and Classification Structure of fats, fatty acids, fats and Importance of Fatty Acids) | Reading the lecture notes and related resources, homework preparation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Seafood Lipid Ratio (Effects of Lipid content of seafood, Classification according to the fat content of seafood products, Fatty Acids found in fish) | Reading the related resources and browsing articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Mineral Substances (General Information, and they are located Functions of Minerals Resources) | Reading the lecture notes and browsing related literatures | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Mineral Contents of Seafood and The Importance of Nutrition | Reading the related resources and browsing articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Studying for midterm exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Vitamins (General Information, fat-soluble and water-soluble vitamins, Functions and Resources of vitamins) | Reading the lecture notes and browsing related literatures | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Vitamin Contents of Seafood and importance of Nutrition | Reading the related resources and browsing articles | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 11 | Carbohydrates (Definition and Classification), the amount of carbohydrates in seafood | Reading the related resources and browsing articles | Öğretim Yöntemleri: Soru-Cevap, Tartışma |
| 12 | Enzymes (General Information, structure, functions) | Reading the lecture notes and related resources, homework preparation | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Enzymes are found in Seafood and effects of seafood quality | Reading the related resources and browsing articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Effects of processing technics on seafood quality | Reading the related resources and browsing articles | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Changes of seafood nutritional quality During Storage | Reading the lecture notes and browsing related literatures | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 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 | 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 | ||