TÜRKÇE
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Information
| Code | SAİ017 |
| Name | Quality Changes in Shellfish |
| 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. AYGÜL KÜÇÜKGÜLMEZ YANDIM |
| Course Instructor |
1 |
Course Goal / Objective
Teaching quality in shellfish, explaining the quality control methods and defining factors affecting quality
Course Content
Quality in fresh shellfish, quality changes in shellfish during and after processing, quality criteria and affective factors, prevention and quality improvement, melanosis formation in shellfish, factors affecting melanosis formation and prevention of melanosis, reducing agents and practice methods
Course Precondition
The course has no prerequisites.
Resources
Lecture note titled "Quality Changes in Shellfish"
Notes
Current articles related to the course
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns the quality changes in shellfish |
| LO02 | Explains the quality changes in shellfish during processing |
| LO03 | Explains the quality changes in shellfish during the different storage conditions |
| LO04 | Lists the prevention of quality and factors affecting shellfish quality. |
| LO05 | Learns the melanosis formation |
| LO06 | Lists quality control methods |
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. | 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. | 5 |
| 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. | 4 |
| 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 | 4 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicates both in written and verbal in one foreign language | 3 |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses computer and communication technologies effectively for their expertise area. | 2 |
| 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 | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Applies interdisciplinary studies with assimilated knowledge and skills for solving problem | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The definition of shellfish | Reading of course subject | Öğretim Yöntemleri: Anlatım |
| 2 | Properties of fresh shellfish meats | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösteri, Deney / Laboratuvar |
| 3 | The quality changes after the catching and during processing | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösteri, Deney / Laboratuvar |
| 4 | Chemical and physical changes | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösteri, Deney / Laboratuvar |
| 5 | Sensory and microbial changes | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösteri, Deney / Laboratuvar |
| 6 | Chemical and physical quality control methods | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösteri, Deney / Laboratuvar |
| 7 | Sensory and microbial methods | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösteri, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Studying for exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | The preservation of the quality | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösteri, Deney / Laboratuvar |
| 10 | Factors affecting quality in shellfish | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösteri, Deney / Laboratuvar |
| 11 | Melanosis formation in shellfish | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösteri, Deney / Laboratuvar |
| 12 | Factors affecting melanosis formation and prevention of melanosis | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösteri, Deney / Laboratuvar |
| 13 | Reducing agents and practice methods | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösteri, Deney / Laboratuvar |
| 14 | Student presentations | Literature review | Öğretim Yöntemleri: Beyin Fırtınası, Grup Çalışması |
| 15 | General assessment | Literature review | Öğretim Yöntemleri: Grup Çalışması, Beyin Fırtınası |
| 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 | 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 | ||