SAİ0020

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code SAİ0020
Name
Term 2024-2025 Academic Year
Semester . Semester
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 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

Update Time: 26.06.2024 09:47