SAİ532 Seafood and Importance of Nutrition

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code SAİ532
Name Seafood and Importance of Nutrition
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. YASEMEN YANAR
Course Instructor
1


Course Goal / Objective

Learns the structure and properties of protein, lipid, karbonhindrat, inorganic elements, vitamins, enzymes and hormones, to understand the changes that occur in processing and storage of fishery products, to apply and compare the role and importance in human nutritionquality control of processed products.

Course Content

In this course, the structure and properties of protein, lipid, carbohydrates, inorganic elements, vitamins, enzymes and hormones in seafood are taught. The changes in the processing and storage of fishery products are evaluated. The roles and importance of human nutrition are taught and discussed.

Course Precondition

None

Resources

SEAFOOD QUALITY AND SAFETY Advances in the New Millennium (2004), Edited by Fereidoon Shahidi and Benjamin K. Simpson,ScienceTech Publishing Company St. John's, NL, Canada.

Notes

Improving Farmed Fish Quality and Safety, CRC Press 2008 Authour: O.Lie 612 p.


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Understands the factors affecting nutritional components of fishery products
LO02 Explains the seafood proteins, lipids, vitamins, minerals etc.
LO03 List the necessary nutrients and their amounts for a healthy diet.
LO04 Explains the changes in food components during the processing of fishery products
LO05 Lists the changes in dietary components during storage of fishery products
LO06 Explains the importance of fishery products in human nutrition


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
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 1
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. 2
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 2
PLO07 Beceriler - Bilişsel, Uygulamalı Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. 1
PLO08 Beceriler - Bilişsel, Uygulamalı Develops a positive attitude towards life long learning.
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Prepares written and visual presentations with technological devices in their area of expertise 2
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
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. 2
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 2
PLO15 Yetkinlikler - Öğrenme Yetkinliği Applies interdisciplinary studies with assimilated knowledge and skills for solving problem 2


Week Plan

Week Topic Preparation Methods
1 Nutritional Value of Fishery Products (other meats and compare the nutritional value of fish meat) Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
2 Proteins (Description and Chemical Structure and Functions of the organism proteins, Protein Sources and Amounts, Essential Amino Acids) Reading the lecture notes and r Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Gösteri
3 Protein content of seafood and nutritional importance Reading the lecture notes and browsing related literatures Öğretim Yöntemleri:
Anlatım, Soru-Cevap
4 Lipids (Definition and Classification Structure of fats, fatty acids, fats and Importance of Fatty Acids) Reading the lecture notes and related resources, homework preparation Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
5 Seafood Lipid Ratio (Effects of Lipid content of seafood, Classification according to the fat content of seafood products, Fatty Acids found in fish) Reading the related resources and browsing articles Öğretim Yöntemleri:
Anlatım, Soru-Cevap
6 Mineral Substances (General Information, and they are located Functions of Minerals Resources) Reading the lecture notes and browsing related literatures Öğretim Yöntemleri:
Anlatım, Tartışma
7 Mineral Contents of Seafood and The Importance of Nutrition Reading the related resources and browsing articles Öğretim Yöntemleri:
Anlatım, Soru-Cevap
8 Mid-Term Exam Studying for midterm exam Ölçme Yöntemleri:
Yazılı Sınav
9 Vitamins (General Information, fat-soluble and water-soluble vitamins, Functions and Resources of vitamins) Reading the lecture notes and browsing related literatures Öğretim Yöntemleri:
Anlatım, Tartışma
10 Vitamin Contents of Seafood and importance of Nutrition Reading the related resources and browsing articles Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri
11 Carbohydrates (Definition and Classification), the amount of carbohydrates in seafood Reading the related resources and browsing articles Öğretim Yöntemleri:
Soru-Cevap, Tartışma
12 Enzymes (General Information, structure, functions) Reading the lecture notes and related resources, homework preparation Öğretim Yöntemleri:
Anlatım, Tartışma
13 Enzymes are found in Seafood and effects of seafood quality Reading the related resources and browsing articles Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
14 Effects of processing technics on seafood quality Reading the related resources and browsing articles Öğretim Yöntemleri:
Anlatım, Tartışma
15 Changes of seafood nutritional quality During Storage Reading the lecture notes and browsing related literatures Öğretim Yöntemleri:
Anlatım, Soru-Cevap
16 Term Exams Studying for final exam Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Studying for final 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

Update Time: 17.11.2022 12:58