TÜRKÇE
ENGLISH
Information
| Code | SUF402 |
| Name | Quality Control of Seafood |
| Term | 2022-2023 Academic Year |
| Semester | 8. Semester |
| Duration (T+A) | 1-2 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. YEŞİM ÖZOĞUL |
| Course Instructor |
Prof. Dr. YEŞİM ÖZOĞUL
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Explain to the effect of diffenet factor to fresh and processed seafood quality.Show how to analyses of quality changes occurring different processing and storage conditions with different methods.
Course Content
Application different quality analyses of assesment seafood quality,different processing method.Effect of different storage conditions and meat properties to seafood quality
Course Precondition
None
Resources
Lecture Notes and Books Other Resources
Notes
Internet
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explain to effect of endogen and exogen factor to quality |
| LO02 | Show to changes of fish quality on post-mortem period and analytical evaluation |
| LO03 | Explain to techniques to prevent microbial growth and kills microorganisms.Show to analytical methods to determine the effects of changes in quality of these products |
| LO04 | Explain effect of water activity on seafood quality and preservation technique,analytical assesment. |
| LO05 | Explain to method of improving seafood quality and effect of this methods to quality. |
| LO06 | Explain to legal regulatory of assesment seafood quality |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Assessment of data scientifically on fisheries engineering, determining and solving the problems | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution | 3 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Having plan any study related to fisheries science as an individually, managing and consulting. | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning | 2 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication. | 3 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Improving life-long learning attitude and using the information to the public interest. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Creating public awareness about fisheries and having the ability to ensure sustainable use of aquatic resources. | 3 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicating oral and written effectively, participating the seminars and meetings in expertise field, following the foreign language publications. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Using the informatics and communicating technology | 2 |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Improves constantly itself , as well as professional development scientific, social, cultural and artistic fields according to his/her interests and abilities identifying needs of learning. | 3 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field | 3 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Identification of quality andclassify factor. Laboratory and homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 2 | Assesment of endogen factor to qualtyon seafood Laboratory and homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 3 | Continuning assesment of endogen factor to quality on seafood Laboratory and homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 4 | Assesment of exogen factor to qualtyon seafood Laboratory and homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 5 | Determination of the effects of low-temperature preservation techniques, which prevent the growth of microorganisms in seafood, on quality, laboratory application, homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 6 | The development of products that prevent microorganisms in water at low temperatures detection techniques, Laboratory and homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 7 | Continue the development of products that prevent microorganisms in water at low temperatures detection techniques Laboratory and homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 8 | Midterm exam | Study for exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Identification effect of storage conditions which reduce water activity on quality. Laboratory and homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 10 | Evaluations of effect thermal processing effect to quality Laboratory and homework 1 | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 11 | Evaluations of effect thermal processing effect to quality Laboratory and homework 2 | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 12 | Evaluation of Other methods are used to protect and improve the quality Laboratory and homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 13 | Legal regulatory of qualty application Laboratory and homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 14 | Continue to Legal regulatory of qualty application Laboratory and homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 15 | Quality Management Systems and HACCP Laboratory and homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 16 | Final examination | Study for exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Final examination | Study for exam | Ölçme Yöntemleri: Yazılı 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 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 10 | 10 |
| Total Workload (Hour) | 86 | ||
| Total Workload / 25 (h) | 3,44 | ||
| ECTS | 3 ECTS | ||