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Information
| Code | SAİ023 |
| Name | Natural Antimicrobials and Methods for Activity Assay in Seafood |
| Term | 2023-2024 Academic Year |
| Term | Fall |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ESMERAY KÜLEY |
| Course Instructor |
1 |
Course Goal / Objective
Teachning the role and mechanisms of action antimicrobials in fish meat, considerations in the use of antimicrobials, natural antimicrobials, plant phenols, lactic acid bacteria, bacteriocins, factors that affect antimicrobial activity. Learning methods for activity assay, agar diffusion, dilution method, evaluation of results
Course Content
Role and mechanisms of action antimicrobials in fish meat, considerations in the use of antimicrobials, natural antimicrobials, plant phenols, lactic acid bacteria, bacteriocins, factors that affect antimicrobial activity, methods for activity assay, agar diffusion, well difusion, spot and dilution method, evaluation of results
Course Precondition
The course has no prerequisites
Resources
Lecture notes titled natural antimicrobials and methods for activity assay in seafood
Notes
Course related articles
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Gaining knowledge about role and mechanisms of action antimicrobials in fish meat, |
| LO02 | Get knowledge about considerations in the use of antimicrobials, |
| LO03 | Get information about natural antimicrobials, plant phenols, lactic acid bacteria, bacteriocins used in seafood. |
| LO04 | Gaining knowledge about factors that affect antimicrobial activity. |
| LO05 | Learning methods for activity assay, agar diffusion, well diffusion, spot and dilution method, evaluation of results |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Development and deepen of subjects with distinctive thought and novel innovations in Fishing and Seafood Processing Technology after Master Degree. | 5 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Compression of interaction of expertise area in relation to interdisciplinary relationships. PhD students with expert knowledge reach the novel results to analyse, synthase and interpret new ideas | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Assessment of up to date information systematically in their expertise area, gaining skills at advanced level in using research methods. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Development of novel ideas, methods or projects in in their expertise area, application of existing methods or projects to a different field. | 4 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Comprehension and investigation of original subject in their expertise area and also adaption and application of this original subject, analysing and assessment of different thoughts and new ideas critically. | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Development of new ideas, methods or designs to innovate for Fishing and Seafood Processing Technology, or application of an existing method in their study area. | 5 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Contributes to the solution of problems and information in their field by publishing paper in national or international scientific journals. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Developing new ideas and methods in their field by means of creative and critical thinking, being successful in solving problem and making decision. | 4 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examining, and developing social relationship and defending their novel ideas during discussions with experts in their field and communicating effectively to prove their adequacy in their field. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Defending their novel ideas during discussions with experts in their field and effective communication to demonstrate their adequacy in their field. | 2 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicating and discussing written, verbal and visual in one foreign language at least. | |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the technological, social and cultural improvements with academic and professional discipline in Fishing and Seafood Processing Technology | 4 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Establishes a functional interaction using strategic decision making process in the solution of problems related to their study area. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Finds solutions in social, scientific, cultural and ethical issues in related to expertise area and this supports the development of value. | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Microbiological Fish spoilage | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 2 | The role of antimicrobials in fish meat | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 3 | Mechanisms of action antimicrobials in fish meat | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 4 | Considerations in the use of antimicrobials | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 5 | Syntetic antimicrobials used in seafood | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 6 | Natural antimicrobials used in seafood | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 7 | Plant phenols | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Lactic acid bacteria | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 10 | Organic acids | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 11 | Bacteriocins | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 12 | Factors that affect antimicrobial activity | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 13 | Methods for activity assay | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 14 | Agar diffusion, well difusion, spot and dilution methods | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 15 | Evaluation of results | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 16 | Term Exams | Term exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Term exam | 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 | ||