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Information
| Code | SAİ049 |
| Name | Molecular Gastronomy Applications in Seafood Processing Technology |
| Term | 2024-2025 Academic Year |
| Semester | . Semester |
| 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 | Öğr.Gör.Dr. Yılmaz UÇAR |
Course Goal / Objective
The aim of this course is to gain the ability to use applications and methods related to molecular gastronomy of seafood in world cuisines, as well as the ability to follow and evaluate the literature. Thus, by giving opportunity to our students' creative recipes and presentations, we aim to provide a comprehensive infrastructure for creating seafood nutrition awareness through alternative molecular gastronomy applications to the traditional seafood cuisine in our country.
Course Content
Definitions and concepts related to seafood molecular gastronomy, molecular applications in Turkish and World seafood cuisine, the effects of molecular gastronomy applications on the taste, texture and color of food, various sauce recipes for fish and shellfish, cooking methods (sous-vide, baking, poaching). , grilling, smoking, etc.), the effect of cooking methods on the nutritional composition and value of seafood products, obtaining food flavor components (extraction, distillation, filtration and centrifuge methods), experimental applications of imitation caviar.
Course Precondition
None
Resources
Uçar, Y., Durmuş, M., & Ceylan, Z. (2023). Denizden Gastronomiye, Balık Yağı Üzerine, Detay Yayıncılık, 191-203 Korkmaz, K., & Uçar, Y. (2023). Denizden Gastronomiye, Hamsinin Karadeniz Kültüründeki Önemi, Detay Yayıncılık, 191-203 Korkmaz, K., Tokur, B., & Ucar, Y. (2022). Does adding thyme and rosemary essential oils to sunflower oil during shallow-frying increase the lipid quality of Atlantic bonito?. International Journal of Gastronomy and Food Science, 28, 100500. Tokur, B., Korkmaz, K., & Uçar, Y. (2021). Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying. International Journal of Gastronomy and Food Science, 26, 100428. Baldwin, D.E. (2012). Sous vide cooking:A review. International Journal of Gastronomy and Food Science, 1:15-30. Navarro, V., et al. (2012). Cooking and nutritional science:Gastronomy goes further. International Journal of Gastronomy and Food Science, 1:37-45.
Notes
Lecture notes and related papers
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines concepts related to molecular gastronomy. |
| LO02 | Analyzes molecular gastronomy applications from Turkish and World cuisines. |
| LO03 | Compares cooking techniques and equipment. |
| LO04 | Lists methods of obtaining food flavor compounds. |
| LO05 | Explains the effect of cooking methods on the nutritional composition and value of seafood products. |
| LO06 | Analyzes current information based on seafood gastronomy from world cuisines. |
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. | 5 |
| 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. | 5 |
| 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. | 5 |
| 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. | 4 |
| 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. | 5 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Contributes to the solution of problems and information in their field by publishing paper in national or international scientific journals. | 4 |
| 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. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicating and discussing written, verbal and visual in one foreign language at least. | |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the technological, social and cultural improvements with academic and professional discipline in Fishing and Seafood Processing Technology | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Establishes a functional interaction using strategic decision making process in the solution of problems related to their study area. | |
| 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. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Concepts, definitions and equipment related to molecular gastronomy | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Molecular gastronomy applications from Turkish and World cuisines | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Cooking techniques and equipment | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Cooking seafood in vacuum-sealable plastic bags in molecular cuisine (Sous vide cooking) | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Smoking techniques of fish, crustaceans and molluscs in molecular cuisine (fusion technique) | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Other cooking techniques-2 (baking in a bag and baking in the oven) | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Other cooking techniques-2 (grilling and microwaving) | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Proje / Tasarım |
| 9 | Effect of cooking methods on nutritional composition and value of seafood products | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Methods and applications of obtaining food aroma components | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Extraction, distillation, filtration and centrifuge methods and applications | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Obtaining imitation caviar (using algae, sea urchin extract, cuttlefish ink, etc.) | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Preparation of various sauce recipes for fish and shellfish | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Following and analyzing current articles based on seafood gastronomy from world cuisines, monitoring presentations on the web - 1 | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Following and analyzing current articles based on seafood gastronomy from world cuisines, monitoring presentations on the web - 2 | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Proje / Tasarım |
| 17 | Term Exams | Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Proje / Tasarım |
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 | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 28 | 28 |
| Total Workload (Hour) | 154 | ||
| Total Workload / 25 (h) | 6,16 | ||
| ECTS | 6 ECTS | ||