TÜRKÇE
ENGLISH
Information
| Code | SAİ521 |
| Name | Packaging Methods in Seafood and Seafood Products |
| Term | 2022-2023 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 2-2 (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. FATİH ÖZOĞUL |
Course Goal / Objective
Teaching and giving information about packaging systems (modified atmosphere packaging, vacuum packaging, controlled atmosphere packaging, gas packaging) in seafood processing technology and applying the knowledge to food industry.
Course Content
Definition and terminology, compounds of packaging for seafood, packaging materials, packaging machines, gas used in packaging, gaseous requirement of microorganism, effect of gases on microorganisms (spoilage and pathogenic), potential problems of packaging, advantages and disadvantages of packaging system. Safety and quality of packed seafood, quality control testing and regulatory aspects of packed seafood are also interests of this unit.
Course Precondition
None
Resources
Lecture notes and internet resource
Notes
Internet
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns packaging systems (modified atmosphere packaging, vacuum packaging, controlled atmosphere packaging, gas packaging). |
| LO02 | Learns information related to definition and terminology of packaging systems Learns information about packaging compound, materials and machine, and gases used for packaging. |
| LO03 | Learns potential problems of packaging, advantages and disadvantages of packaging systems. |
| LO04 | Learns information about safety and quality of packaged seafoods, and quality control test of packaged seafood and regulatory aspects. |
| LO05 | Learns application of modified atmosphere packaging on products. |
| LO06 | Learns how to do vacuum packaging practically. |
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 | 1 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Comprehends interaction of expertise area in relation to interdisciplinary relationships | 1 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information | 2 |
| 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. | |
| 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. | 4 |
| 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. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Develops a positive attitude towards life long learning. | 3 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Prepares written and visual presentations with technological devices in their area of expertise | 4 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and norms critically and changes all if necessary | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicates both in written and verbal in one foreign language | 4 |
| 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. | 5 |
| 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 | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition and terminology of packaging systems | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 2 | Packaging materials used for fish products | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 3 | Modified atmosphere packaging | Reading literature and lecture notes related to subject, laboratory preparation | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 4 | Vacuum packaging | Reading literature and lecture notes related to subject, laboratory preparation | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 5 | Gas packaging | Reading literature and lecture notes related to subject, laboratory preparation | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 6 | Packaging compounds and materials | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 7 | Gases used in packaging | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Prepare for the exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Gas requirement of microorganisms | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 10 | The effect of gas on microorganisms | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 11 | Packaging machines | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 12 | Potential problems in packaging | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 13 | Advantages and disadvantages in packaging systems | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 14 | Safety and quality aspects of packaged fish products | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 15 | Quality control tests in packaged fish products | Reading literature and lecture notes related to subject, laboratory preparation | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 16 | Term Exams | Prepare for the exam | Ölçme Yöntemleri: Ödev, Yazılı Sınav |
| 17 | Term Exams | Prepare for the exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
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 | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 28 | 28 |
| Total Workload (Hour) | 154 | ||
| Total Workload / 25 (h) | 6,16 | ||
| ECTS | 6 ECTS | ||