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Information
| Code | SAİ019 |
| Name | Bioploymers in Seafood and Application Areas |
| Term | 2022-2023 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 | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. AYGÜL KÜÇÜKGÜLMEZ YANDIM |
| Course Instructor |
1 |
Course Goal / Objective
Explaning the biopolymers in seafood, extraction and general application areas of these compounds
Course Content
Biopolymers in seafood (shellfish and algae), extraction and characterization of these biopolymers, chemical methods for chitin and chitosan extraction from shellfish waste, fermentation techniques in chitin and chitosan extraction, physicochemical properties and factors effecting these properties, general application areas
Course Precondition
The course has no prerequisites.
Resources
Lecture note titled "Bioploymers in Seafood and Application Areas"
Notes
Current articles related to the course
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns the biopolymer from seafood. |
| LO02 | Explains the extraction methods of these biopolymers |
| LO03 | Lists the properties biopolymers |
| LO04 | Explains the application areas of biopolymers |
| LO05 | Explains the characterization methods of biopolymer extracted from the seafood |
| LO06 | Understands the economic importance of biopolymers |
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. | 2 |
| 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. | 4 |
| 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. | 3 |
| 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. | 5 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicating and discussing written, verbal and visual in one foreign language at least. | |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the technological, social and cultural improvements with academic and professional discipline in Fishing and Seafood Processing Technology | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Establishes a functional interaction using strategic decision making process in the solution of problems related to their study area. | 2 |
| 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. | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The definition of seafood | Reading of course subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Biopolymers in seafood | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Extraction of biopolymers | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 4 | Characterization of biopolymers | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 5 | Chitin and chitosan from shellfish | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 6 | Chemical methods for chitin and chitosan extraction from shellfish waste | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 7 | Fermentation techniques in chitin and chitosan extraction | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 8 | Mid-Term Exam | Studying for exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Characterization of chitin and chitosan | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 10 | Physicochemical properties and factors effecting these properties | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 11 | Application areas of chitin | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 12 | General application areas of chitosan | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 13 | Homework and study | Reading the lecture notes and related resources | Öğretim Yöntemleri: Tartışma, Gösteri, Gösterip Yaptırma, Beyin Fırtınası |
| 14 | Student presentations | Literature review | Öğretim Yöntemleri: Gösteri, Gösterip Yaptırma |
| 15 | General assessment | Literature review | Öğretim Yöntemleri: Gösteri, Grup Çalışması, Beyin Fırtınası |
| 16 | Term Exams | Studying for exam | 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 | 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 | ||