TÜRKÇE
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Information
| Code | SAİ032 |
| Name | Gastronomy Applications in Seafood |
| Term | 2024-2025 Academic Year |
| Term | Spring |
| 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 | Öğr.Gör.Dr. Yılmaz UÇAR |
| Course Instructor |
1 |
Course Goal / Objective
By emphasizing the importance of seafood consumption for human health, it is to encourage consumers to enjoy seafood products and increase their consumption.
Course Content
By emphasizing the importance of gastronomy in seafood, understanding the nutritional values of seafood, cooking methods applied in seafood and their effects on nutritional value and human health, and various seafood recipes in Turkish and World cuisines will be discussed.
Course Precondition
None
Resources
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. Beauge´, B. 2012. On the idea of novelty in cuisine. International Journal of Gastronomy and Food Science, 1:5-14. Roff,A. 2011. Seafood How to buy, prepare, and cook the best sustainable fish and seafood from around the World. Editor in Chief C.J. Jackson.Dorling Kindersley (DK Publishing) Limited, USA,400 p. Lee, P., Rogersn, M.A.2012. Effect of calcium source and exposure-time on basic caviar spherification using sodiumalginate. International Journal of Gastronomy and Food Science, 1:96-100. Rogers,M.A.et al.2014. Edible oleogels in molecular gastronomy. International Journal of Gastronomy and Food Science, 2: 22–31. Topal, Ş., Pala, M., Saygı, B.1996. Sous Vide Teknolojisinin Geleneksel Yemeklerimize Uygulanması. Gıda,21 (2): 131-144. Schieber, A.2008. Introduction to Food Authentication, pp 1-17. In Modern Techniques for Food Authentication. Edited by Da-Wen Sun. Elsevier Inc. USA,645p. Engin Yaralı. 2014. Gıdalarda duyusal analizler. Ders notları Altuğ, T, Elmacı, Y. 2011. Gıdalarda Duyusal Değerlendirme. Sidas Medya Ltd. Şti. İzmir. ISBN:978-9944-5660-8-7. Anonim. 2014. Milli Eğitim bakanlığı ders notları. Duyusal Test Teknikleri. Anonim, 2011. Yiyecek ve İçecek Hizmetleri Balıklar ve Su Ürünleri. 811ORK046. Alasalvar, C., Shahidi, F., Miyashita, U. 2011. Handbook of seafood quality, safety and health applications Wiley-Blackwell. Inc., New Delhi, India
Notes
Lecture notes and related papers
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Analyzes gastronomy practices in seafood. |
| LO02 | Explains the nutritional levels and types of seafood products. |
| LO03 | Lists cooking methods and their effects on nutritional value and health. |
| LO04 | List the issues in determining the methods of cooking seafood. |
| LO05 | Identifies the potential advantages and disadvantages of using preservatives in seafood. |
| LO06 | Analyzes the legal regulations regarding seafood gastronomy. |
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 | 5 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information | 4 |
| 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. | 5 |
| 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. | 5 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions | 5 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. | 5 |
| 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 | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and norms critically and changes all if necessary | |
| 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. | |
| 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 | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Applies interdisciplinary studies with assimilated knowledge and skills for solving problem |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Concepts, definitions and equipment related to gastronomy | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Nutritional importance of seafood in our diet, fish consumption, fish oil and its place in human health | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Gastronomy practices from Turkish and World cuisines | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Cooking techniques and equipment | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Cooking seafood in vacuum-sealable plastic bags in traditional cuisine (sous vide cooking) | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Smoking techniques of fish, shellfish and molluscs in traditional cuisine (fusion technique) | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Other cooking techniques (poached, baked, grilled, microwaved, etc.) | 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 | Introduction of oily and lean fish types, cooking methods and points to consider | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Methods of obtaining food flavor ingredients | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Extraction, distillation, filtration and centrifuge methods | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | 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 |
| 14 | Preparation of various sauce recipes for fish and shellfish | 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 | 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 | 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 | ||