SAİ521 Packaging Methods in Seafood and Seafood Products

6 ECTS - 2-2 Duration (T+A)- . Semester- 3 National Credit

Information

Code SAİ521
Name Packaging Methods in Seafood and Seafood Products
Term 2022-2023 Academic Year
Term Spring
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 Instructor
1


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

Update Time: 19.11.2022 01:00