TÜRKÇE
ENGLISH
Information
| Code | SAİ550 |
| Name | Seafood Flavors |
| Term | 2022-2023 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 4-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 4 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. YEŞİM ÖZOĞUL |
Course Goal / Objective
Gives information on flavour in seafood, flavour of fresh fish ( carbonyls and alcohols, sulphur compounds, bromphenols and hdyrocarbons), flavour of spoiled fish, trimethylamine and related compounds, otooxidation, volatile acids, non volatile nitrogenous compounds (free aminoacids, nucleotides, urea and ammonia compounds), non volatile, non nitrogenous compounds (sugar and bonded compounds and inorganic salts).
Course Content
Flavour in seafood, flavour of fresh fish ( carbonyls and alcohols, sulphur compounds, bromphenols and hdyrocarbons), flavour of spoiled fish, trimethylamine and related compounds, otooxidation, volatile acids, non volatile nitrogenous compounds (free aminoacids, nucleotides, urea and ammonia compounds), non volatile, non nitrogenous compounds (sugar and bonded compounds and inorganic salts).
Course Precondition
None
Resources
Lecture Notes and Books Other Resources
Notes
Internet
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learning information on flavour in seafood, flavour of fresh fish (carbonyls and alcohols, sulphur compounds, bromphenols and hdyrocarbons). |
| LO02 | Obtaining knowledge on flavour of spoiled fish, trimethylamine and related compounds, otooxidation, volatile acids). |
| LO03 | Learning information on non volatile nitrogenous compounds (free aminoacids, nucleotides, urea and ammonia compounds) and non volatile, non nitrogenous compounds (sugar and bonded compounds and inorganic salts). |
| LO04 | Gains knowledge of species-specific characteristic aromas |
| LO05 | Evaluate the results obtained |
| LO06 | Reports on fish flavor results |
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. | 4 |
| 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 | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Assessment of up to date information systematically in their expertise area, gaining skills at advanced level in using research methods. | 4 |
| 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. | |
| 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. | 5 |
| 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. | 2 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Contributes to the solution of problems and information in their field by publishing paper in national or international scientific journals. | 3 |
| 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. | 4 |
| 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. | 3 |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the technological, social and cultural improvements with academic and professional discipline in Fishing and Seafood Processing Technology | 3 |
| 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. | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Flavour in seafood | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım |
| 2 | Flavours of fresh fish (carbonyls and alcohols) | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım |
| 3 | Sulphur compounds | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 4 | Bromphenols and hdyrocarbons | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 5 | Hdyrocarbons, determination of assignment subject by student | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 6 | Characteristic flavours of species 1 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma, Deney / Laboratuvar |
| 7 | Characteristic flavours of species 2 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
|
| 9 | Flavours of spoiled fish | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım |
| 10 | Trimethylamine and related compounds, otooxidation, volatile acids | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 11 | Non volatile nitrogenous compounds (free aminoacids) | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Deney / Laboratuvar |
| 12 | Nucleotides | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 13 | Urea and ammonia compounds, student presentation | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Deney / Laboratuvar |
| 14 | Non volatile, non nitrogenous compounds (sugar and bonded compounds), student presentation 1 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Deney / Laboratuvar |
| 15 | Non volatile, non nitrogenous compounds (inorganic salts), student presentation 2 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Deney / Laboratuvar |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
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 | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 28 | 28 |
| Total Workload (Hour) | 152 | ||
| Total Workload / 25 (h) | 6,08 | ||
| ECTS | 6 ECTS | ||