SAİ530 Seafood Biochemistry and Factors That Effect on Seafood Biochemistry

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

Information

Code SAİ530
Name Seafood Biochemistry and Factors That Effect on Seafood Biochemistry
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. GÜLSÜN ÖZYURT


Course Goal / Objective

Explains the effects of some factors like seasonal changes, catching methods and species on the biochemistry of seafood.

Course Content

Composition and properties of seafood. Effects of seasonal changes, catching methods, species, gender and body composition on seafood quality. Biochemical cycles of seafood in prerigor and postrigor periods. Changes of nutritional compounds during storage periods and spoiling process

Course Precondition

none

Resources

Books, reviews and articles on seafood and processed fishery products

Notes

internet sources


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Defines the overall structure of seafood and distinguishes the difference.
LO02 Explains the properties and benefits of the components in the structure of seafood products
LO03 Lists the seafood flavour compounds
LO04 Explain the effects of some factors like feeding and breeding on the seafood biochemistry
LO05 Explains the biochemical structure of processed seafood products
LO06 Evaluates the quality of processed seafood


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 4
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. 4
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. 3
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. 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 2
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 1
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Uses computer and communication technologies effectively for their expertise area. 4
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 2
PLO15 Yetkinlikler - Öğrenme Yetkinliği Applies interdisciplinary studies with assimilated knowledge and skills for solving problem 4


Week Plan

Week Topic Preparation Methods
1 General properties of edible seafood, nutritional contents Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım
2 Lipids, general properties, cholesterol, eicosanoids Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası
3 Bioavailability of polly unsaturated fatty acids, homework Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası
4 Proteins, muscle proteins, homework Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası
5 Non protein nitrogen Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası
6 Flavour components of fish and crustacean Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası
7 Enzymes, effects on seafood quality after harvesting and usage of enzymes, homework Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası
8 Mid-Term Exam Study for exam Ölçme Yöntemleri:
Yazılı Sınav, Sözlü Sınav, Ödev
9 Vitamins Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası
10 Macro and micro minerals Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası
11 The effect of feeding and culturing on seafood quality, homework Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası
12 Factors like reproduction, location, etc.. and interaction with biochemistry of seafood Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası
13 Biochemistry of frozen seafood, difference between fresh and thawed seafood Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası
14 Biochemistry of dried, fermented, marinated and smoked seafood Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası
15 Biochemistry of thermally processed seafood Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası
16 Term Exams Study for exam Ölçme Yöntemleri:
Yazılı Sınav, Sözlü Sınav, Ödev
17 Term Exams Study for exam Ölçme Yöntemleri:
Yazılı Sınav, Sözlü 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