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Information
| Code | SAİ014 |
| Name | Bacterial Organic Acid Production Its Use in Seafood Preservation |
| Term | 2022-2023 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 | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ESMERAY KÜLEY |
Course Goal / Objective
Teaching organic acids and their general characteristics and types. Gets information about organic acid production by lactic acid bacteria, action modes, antimicrobial effects, areas of use in fish and fish products, effects on shelf life of fish.
Course Content
Organic acids and their general characteristics and types. Gets information about organic acid production by lactic acid bacteria, action modes, antimicrobial effects, areas of use in fish and fish products, effects on shelf life of fish.
Course Precondition
The course has no prerequisites
Resources
Lecture notes related to bacterial organic acid production its use in seafood preservation
Notes
Course related articles
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Gets information about organic acids and their general characteristics and types. |
| LO02 | Gets information about organic acid production by lactic acid bacteria |
| LO03 | Teachning action modes and antimicrobial effects of organic acid. |
| LO04 | Gets information about areas of use of organic acids in fish and fish products and their effects on shelf life of fish. |
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 | 2 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Assessment of up to date information systematically in their expertise area, gaining skills at advanced level in using research methods. | |
| 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. | 5 |
| 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. | 2 |
| 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. | 3 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Contributes to the solution of problems and information in their field by publishing paper in national or international scientific journals. | |
| 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. | |
| 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 | 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 | Definition of organic acids | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | General properties of organic acids | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Types of organic acids | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Production of organic acids by lactic acid bacteria | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Mechanisms of action of organic acids | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Antimicrobial effects of organic acids | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Factors that affect antimicrobial activity of organic acids | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Mid-Term exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Application areas of organic acids | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Organic acids used in seafood | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Sensory and physical effects of organic acids in seafood | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Chemical effects of organic acids in seafood | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Microbiological effects of organic acids in seafood | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Quantitative measurement of organic acids | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Evaluation of results | Exam preparation | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 16 | Term Exams | Term exam | Öğretim Yöntemleri: Anlatım, Tartışma |
| 17 | Term Exams | Term 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 | 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 | ||