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Information
| Code | SAİ043 |
| Name | Gravad and Marination Applications in Seafoody |
| Term | 2024-2025 Academic Year |
| Term | Fall |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. MUSTAFA DURMUŞ |
| Course Instructor |
Doç. Dr. MUSTAFA DURMUŞ
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Marination and gravad applications in seafood are traditional seafood processing methods that have been used for many years. The importance of these methods is increasing in recent years due to the worldwide demand for "ready-to-eat", "ready-to-cook" or "ready-to-serve" seafood products. In this context, it is aimed to teach the principles and applications of marination and gravad technologies in seafood.
Course Content
Aquatic products are inherently perishable foods and therefore various methods have been developed to preserve them. Processing and marketing of seafood has become competitive all over the world. “Ready-to-eat,” “ready-to-cook,” or “ready-to-serve” seafood products are among the attractively packaged convenience foods to meet the dynamic demands of today's time-poor consumers. Since marinated seafood and Gravades are ready-to-eat products, they can be consumed without heating or cooking. Within the scope of this course, the basic principles, history and market share of marination and gravad applications in seafood will be explained and practical teaching of these processing techniques will be carried out in the laboratory.
Course Precondition
There is no prerequisite for the course.
Resources
Related academic publications
Notes
Related articles
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the importance of traditional processing technologies. |
| LO02 | Learn about marination |
| LO03 | Knows marination preparation methods. |
| LO04 | Gains knowledge about Gravad technology. |
| LO05 | Knows Gravad preparation methods. |
| LO06 | Observes the effects of marination and gravid technologies on aquatic products. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Development and deepen of subjects with distinctive thought and novel innovations in Fishing and Seafood Processing Technology after Master Degree. | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Compression of interaction of expertise area in relation to interdisciplinary relationships. PhD students with expert knowledge reach the novel results to analyse, synthase and interpret new ideas | 4 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Assessment of up to date information systematically in their expertise area, gaining skills at advanced level in using research methods. | 2 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Development of novel ideas, methods or projects in in their expertise area, application of existing methods or projects to a different field. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Comprehension and investigation of original subject in their expertise area and also adaption and application of this original subject, analysing and assessment of different thoughts and new ideas critically. | 5 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Development of new ideas, methods or designs to innovate for Fishing and Seafood Processing Technology, or application of an existing method in their study area. | 3 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Contributes to the solution of problems and information in their field by publishing paper in national or international scientific journals. | 2 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Developing new ideas and methods in their field by means of creative and critical thinking, being successful in solving problem and making decision. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examining, and developing social relationship and defending their novel ideas during discussions with experts in their field and communicating effectively to prove their adequacy in their field. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Defending their novel ideas during discussions with experts in their field and effective communication to demonstrate their adequacy in their field. | 3 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicating and discussing written, verbal and visual in one foreign language at least. | 4 |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the technological, social and cultural improvements with academic and professional discipline in Fishing and Seafood Processing Technology | 3 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Establishes a functional interaction using strategic decision making process in the solution of problems related to their study area. | 5 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Finds solutions in social, scientific, cultural and ethical issues in related to expertise area and this supports the development of value. | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Overview of traditional processing methods in seafood | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım |
| 2 | Traditional seafood processing methods applied in our country | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | marination | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Effects of marination technology on the shelf life of seafood products | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Marination techniques I in different seafood | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Marination techniques II in different seafood | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Marination application | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 8 | Mid-Term Exam | Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 9 | Gravad | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım |
| 10 | Effects of Gravad technology on the shelf life of seafood products | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | Gravad techniques I in different seafood | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Gravad techniques II in different seafood | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Gravad application I | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 14 | Gravad application II | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 15 | The future of marination and Gravad technologies | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 17 | Term Exams | 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 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 10 | 10 |
| Final Exam | 1 | 15 | 15 |
| Total Workload (Hour) | 151 | ||
| Total Workload / 25 (h) | 6,04 | ||
| ECTS | 6 ECTS | ||