TÜRKÇE
ENGLISH
Information
| Code | SAİ0020 |
| Name | |
| 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 | |
| Course Instructor |
1 |
Course Goal / Objective
Oxidation is a significant deterioration parameter in the preservation of seafood. Oxidation reactions and oxidation products are the main factors that reduce the sensory quality and nutritional value of foods. Delaying or preventing oxidation reactions is of great importance for food producers and consumers. To prevent oxidation, keeping food at a lower temperature, inactivating enzymes that facilitate oxidation and suitable packaging systems are used. In addition, other common methods used to protect against oxidation are the use of special additives that retard or inhibit oxidation. These oxidation preservatives are generally known as antioxidants. With this course, it is aimed to increase the knowledge levels of students on chemical, sensory and microbiological effects of antioxidants in seafood preservation.
Course Content
Information on the use of antioxidants in seafood processing technology will be given. In this context, sources of antioxidants, their usage areas, mechanisms of action, natural and synthetic antioxidants, antioxidant uses in the processing of seafood, advantages and disadvantages of antioxidant use will be discussed. In addition, applied natural antioxidants will be obtained for use in seafood and foods.
Course Precondition
None
Resources
Lecture Notes, Internet
Notes
internet research
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | To have information about the Use of Natural Antioxidants in Seafood |
| LO02 | To have knowledge about the usage areas of Natural Antioxidants |
| LO03 | To have knowledge about the methods of determining oxidation levels in seafood |
| LO04 | To have information about the potential advantages and disadvantages of using antioxidants in seafood. |
| LO05 | To learn the possible effects of the use of antioxidants in seafood in terms of consumer choice. |
| LO06 | To learn the legal regulations regarding the use of antioxidants in 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 | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Comprehends interaction of expertise area in relation to interdisciplinary relationships | 3 |
| 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. | |
| 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 | 2 |
| 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. | 3 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Prepares written and visual presentations with technological devices in their area of expertise | 4 |
| 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 | 2 |
| 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. | |
| 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 | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Antioxidants | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 2 | Usage areas of antioxidants | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 3 | Mechanisms of action of antioxidants | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 4 | Sources of antioxidants | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Natural Antioxidants | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Synthetic Antioxidants | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Methods of obtaining antioxidants | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Study for exam | Ölçme Yöntemleri: Ödev, Sözlü Sınav |
| 9 | Oxidation mechanism in seafood | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 10 | Oxidation prevention methods in seafood | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 11 | Methods for determining oxidation levels in seafood | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 12 | The use of antioxidants in seafood | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 13 | What are the potential advantages and disadvantages of antioxidant use in seafood? | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 14 | What are the possible effects of antioxidant use in seafood in terms of consumer preference? | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 15 | Legal regulations regarding the use of antioxidants in seafood. | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 16 | Term Exams | Study for exam | Ölçme Yöntemleri: Ödev, Sözlü Sınav |
| 17 | Term Exams | Study for exam | Ölçme Yöntemleri: Ödev, Sözlü Sınav |
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 | ||