SAİ010 Preservation and Quality Changes of Fish During Freezing and Frozen

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

Information

Code SAİ010
Name Preservation and Quality Changes of Fish During Freezing and Frozen
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. GÜLSÜN ÖZYURT


Course Goal / Objective

Explains the changes of seafood quality during frozen storage. Evaluation of quality changes of seafood during storage conditions

Course Content

Explains Seafood quality during frozen storage. Evaluation of quality changes of seafood during storage conditions. Shows Quality analysis and laboratory applications

Course Precondition

none

Resources

books and articles about frozen storage

Notes

internet sources


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Learns freezing technologies and systems
LO02 Describes land and sea frozen of fish and fishery products
LO03 Teaches the major considerations prior to freezing
LO04 Describes changes during freezing and frozen storage
LO05 Describes the major considerations throughout the storage
LO06 Describes quality measurement during freezing and frozen storage


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 4
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. 3
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. 3
PLO06 Bilgi - Kuramsal, Olgusal Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions 4
PLO07 Beceriler - Bilişsel, Uygulamalı Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. 2
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 4
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines and develops social relations and norms critically and changes all if necessary 3
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. 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 3
PLO15 Yetkinlikler - Öğrenme Yetkinliği Applies interdisciplinary studies with assimilated knowledge and skills for solving problem 4


Week Plan

Week Topic Preparation Methods
1 Physical and chemical qualifications of freezing Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası
2 INNOVATIONS OF FREEZING TECHNOLOGY Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
3 Freezing technology methods and equipment,homework Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
4 Preservation of frozen storage Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
5 Transporting of frozen products Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
6 Household freezers Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
7 Assesment of frozen seafood qualiıty Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
8 Mid-Term Exam Study for exam Ölçme Yöntemleri:
Yazılı Sınav, Sözlü Sınav, Ödev
9 Assesment of frozen seafood qualiıty,homework Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
10 Physical measuring methods Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
11 Chemical measuring methods Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
12 Methods of measuring sensory analyses Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası, Deney / Laboratuvar
13 Packaging of frozen products, homework Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası, Deney / Laboratuvar
14 Course evaluation and suggestions Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası, Deney / Laboratuvar
15 Assesment of homework Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası, Deney / Laboratuvar
16 Term Exams Study for exam Ölçme Yöntemleri:
Yazılı Sınav, Sözlü Sınav, Ödev
17 Term Exams Study for exam Ölçme Yöntemleri:
Yazılı Sınav, Sözlü 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: 16.11.2022 09:07