TÜRKÇE
ENGLISH
Information
| Code | SAİ551 |
| Name | Functional Food in Seafood |
| 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 | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. YEŞİM ÖZOĞUL |
| Course Instructor |
1 |
Course Goal / Objective
With this course, terminology, classification, properties and effects of functional seafood, the use of functional seafood in food, pharmacology, cosmetic industries, the assessment of functional food in terms of food safety and toxicology and also the use of bycatch from seafood industry as functional food will be taught. In addition, legal arrangement, the importance of functional seafood in food industry, potential effects on public health, future of functional seafood will be assessed.
Course Content
Terminology, classification, properties and effects of functional seafood, the use of functional seafood in food, pharmacology, cosmetic industries, the assessment of functional food in terms of food safety and toxicology and also the use of bycatch from seafood industry as functional food, legal arrangement, the importance of functional seafood in food industry, potential effects on public health, future of functional seafood
Course Precondition
None
Resources
Lecture Notes and Books Other Resources
Notes
Internet
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Gains information on terminology and classification of functional seafood. |
| LO02 | Learns properties and effects of functional seafood |
| LO03 | Obtains information on the use of functional seafood in food, pharmacology and cosmetic industries. |
| LO04 | Assesses the functional food in terms of food safety and toxicology |
| LO05 | Learns information on the importance of functional seafood and legal arrangement in food industry |
| LO06 | Knows potential effects on public health and future of functional food |
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 | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Comprehends interaction of expertise area in relation to interdisciplinary relationships | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information | 3 |
| 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. | 3 |
| 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 | 5 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. | 4 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Develops a positive attitude towards life long learning. | 5 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Prepares written and visual presentations with technological devices in their area of expertise | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and norms critically and changes all if necessary | 2 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicates both in written and verbal in one foreign language | 3 |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses computer and communication technologies effectively for their expertise area. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. | 4 |
| 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 | 3 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Applies interdisciplinary studies with assimilated knowledge and skills for solving problem | 2 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Terminology and classification of functional seafood | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 2 | Functional food derived from plant | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 3 | Functional food derived from animal | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 4 | Properties of functional seafood and effects of health, determination of assignment subject by student | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 5 | The use of functional seafood in food industry | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 6 | The use of functional seafood in pharmacology and cosmetic industries | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 7 | The assessment of functional food in terms of food safety and toxicology 1 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
|
| 9 | The assessment of functional food in terms of food safety and toxicology 2 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 10 | The use of bycatch from seafood industry as functional food | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 11 | The use of bycatch from seafood industry as functional food, student presentation | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Proje Temelli Öğrenme |
| 12 | Legal arrangement, student presentation | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Proje Temelli Öğrenme |
| 13 | The importance of functional seafood in food industry, student presentation | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Proje Temelli Öğrenme |
| 14 | Potential effects on public health, student presentation | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Proje Temelli Öğrenme |
| 15 | Future of functional seafood, student presentation | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Proje Temelli Öğrenme |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
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 | ||