SAİ505 Quality Controls and Preservation in Fresh Seafood

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

Information

Code SAİ505
Name Quality Controls and Preservation in Fresh Seafood
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 Yüksek Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. MEHMET ÇELİK


Course Goal / Objective

Explaining the measures to be taken to monitor whether the fishery products maintain their quality from production to consumption and to ensure that they are delivered to the end consumer in a quality manner.

Course Content

Quality control methods in seafood, quality standards, factors affecting quality, the cause of spoilage, seafood preservation techniques

Course Precondition

The course has no prerequisites.

Resources

Lecture note titled "Quality Controls and Preservation in Fresh Seafood"

Notes

Current articles related to the lecture


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Evaluates aquatic products well in terms of nutrients
LO02 Knows quality evaluation methods
LO03 Lists the processing of seafood
LO04 Explains the procedures for quality protection
LO05 Knows quality criteria according to species
LO06 Explains the quality changes in marine and freshwater species


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 5
PLO03 Bilgi - Kuramsal, Olgusal Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information
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. 3
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 3
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 2
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 2
PLO15 Yetkinlikler - Öğrenme Yetkinliği Applies interdisciplinary studies with assimilated knowledge and skills for solving problem 1


Week Plan

Week Topic Preparation Methods
1 Definition and characteristics of aquatic products Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım
2 meat structure in aquatic products Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
3 heat treatment and its effects on aquaculture Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
4 different seafood processing methods Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
5 Sensitive points in processing of seafood Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
6 Characteristics of Freshwater and marine species Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
7 Methods of keeping seafood fresh Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
8 Mid-Term Exam Exam preparation Ölçme Yöntemleri:
Yazılı Sınav
9 What is a fresh product Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
10 Conditions for keeping freshwater species fresh Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
11 conditions for keeping marine species fresh Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
12 Transport shapes Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Tartışma
13 Freshness criteria Reading the lecture notes and related resources Öğretim Yöntemleri:
Tartışma, Anlatım
14 Freshness tests Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
15 Legal Freshness Criteria in Seafood Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
16 Term Exams Exam preparation Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Exam preparation 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: 21.11.2022 11:41