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Information
| Code | SAİ0033 |
| Name | Probiotics in Seafoods |
| 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 | |
| Course Instructor |
1 |
Course Goal / Objective
Get information about probiotics and properties, isolation and characterization of probiotic in seafoods, biopreservation features. The information about bioactive metabolites of probiotics (bacteriocins, organic acids and other compounds) and their application in seafood, starter culture and their use in seafoods, regulatory aspects and safety of probiotic use was given.
Course Content
Probiotics and properties, isolation and characterization of probiotic in seafoods, biopreservation features, bioactive metabolites of probiotics (bacteriocins, organic acids and other compounds) and their application in seafood, starter culture and their use in seafoods, regulatory aspects and safety of probiotic use
Course Precondition
The course has no prerequisites
Resources
Lecturer notes titled probiotics in seafoods
Notes
Course related articles
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learn about probiotic cultures and their properties |
| LO02 | Understand the probiotic isolation and characterization from seafood |
| LO03 | Learn the bioprotective properties of probiotics |
| LO04 | Learns the bioactive metabolites produced by probiotics and their application to fishery products. |
| LO05 | Lists starter cultures |
| LO06 | İndicate the legal aspects of probiotic use |
| LO07 | Evaluates the safety of probiotic use |
| LO08 | Explains application of starter cultures in seafood |
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 | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information | 5 |
| 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. | 4 |
| 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 | 3 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. | 5 |
| 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 | |
| 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. | 3 |
| 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 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Probiotic cultures | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Properties of probiotic cultures | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Probiotic isolation from seafood | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Characterization of probiotics isolated from seafood | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Bioprotective properties of probiotics | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Bioactive metabolites produced by probiotics | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Bacteriocins | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Study for exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Organic acids | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Other metabolites | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Applications of bioactive metabolites to seafood | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Starter cultures | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Tartışma, Anlatım |
| 13 | Use of starter cultures in seafood | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Legal aspects of starter cultures | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Safety of starter cultures | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Study for exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Study for exam | Ölçme Yöntemleri: Yazılı Sınav |
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 | ||