SAİ012 Bioactive Compounds from Shellfish

6 ECTS - 4-0 Duration (T+A)- . Semester- 4 National Credit

Information

Code SAİ012
Name Bioactive Compounds from Shellfish
Term 2024-2025 Academic Year
Semester . Semester
Duration (T+A) 4-0 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 4 National Credit
Teaching Language Türkçe
Level Yüksek Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. AYGÜL KÜÇÜKGÜLMEZ YANDIM


Course Goal / Objective

The main objective of the course is to equip students with basic knowledge of bioactive compounds in meat and waste of shellfish.

Course Content

Bioactive compounds in meat and waste of different shellfish (antioxidants, carotenoids, protein hydrolysate, amino acids, minerals, enzymes, lipids), extraciton of these compounds, general application areas

Course Precondition

The course has no prerequisites.

Resources

Lecture note titled "Bioactive Compounds from Shellfish"

Notes

Current articles related to the course


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Learns the bioactive compounds in shellfish
LO02 Learns the bioactive compounds in the waste of shellfish.
LO03 Explains the features of bioactive compounds
LO04 Lists the general applications areas of bioactive compounds
LO05 Explain the extraction methods of bioactive compounds from shellfish waste
LO06 Interprets the characterization of bioactive components


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
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.
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.
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Prepares written and visual presentations with technological devices in their area of expertise 3
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines and develops social relations and norms critically and changes all if necessary 4
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicates both in written and verbal in one foreign language 2
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. 3
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 3


Week Plan

Week Topic Preparation Methods
1 The definition of shellfish meat Reading of course subject Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Gösteri
2 The definition of shellfish waste Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Gösteri
3 Bioactive compounds in meat and waste of different shellfish Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Gösteri
4 Antioxidants Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Gösteri
5 Protein hydrolysate Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Gösteri
6 Amino acids Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Gösteri
7 Carotenoids Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Gösteri
8 Mid-Term Exam Studying for exam Ölçme Yöntemleri:
Yazılı Sınav
9 Minerals Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Gösteri
10 Enzymes Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Gösteri
11 Lipids Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Gösteri
12 Extraciton of these compounds, general application areas Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Gösteri
13 Homework and study Reading the lecture notes and related resources Ölçme Yöntemleri:
Ödev
14 Student presentations Literature review Öğretim Yöntemleri:
Gösteri, Grup Çalışması, Beyin Fırtınası
15 General assessment Literature review Öğretim Yöntemleri:
Gösteri, Grup Çalışması, Beyin Fırtınası
16 Term Exams Studying for exam Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Ölçme Yöntemleri:
Yazılı Sınav


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 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 12 12
Final Exam 1 28 28
Total Workload (Hour) 152
Total Workload / 25 (h) 6,08
ECTS 6 ECTS

Update Time: 13.06.2024 03:29