SUF317 Seafood Spoilage Indicators

3 ECTS - 1-2 Duration (T+A)- 5. Semester- 2 National Credit

Information

Code SUF317
Name Seafood Spoilage Indicators
Term 2024-2025 Academic Year
Semester 5. Semester
Duration (T+A) 1-2 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. YEŞİM ÖZOĞUL
Course Instructor Prof. Dr. YEŞİM ÖZOĞUL (A Group) (Ins. in Charge)


Course Goal / Objective

Sensory, chemical, physical and microbiological methods used for determination of quality of seafood will be taught and all these analyses during course will be carried out individually.

Course Content

Seafood freshness and factors affecting seafood quality, the methods for quality control and taking precautions to prevent quality, importance and chemical structures of seafood nutritional compounds, analyses of proximate and fatty acid composition, post-mortem chemical changes and reasons, determination and application of sensory, chemical and microbiological analyses of seafood quality, carrying out TVB-N and TBA, extraction of biogenic amines and ATP and its breakdown products, lipid oxidation (FFA and PV), microbiological spoilage and laboratory work for analyses.

Course Precondition

None

Resources

Lecture Notes and Books Other Resources

Notes

Internet


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Learning of freshness and the factors affecting freshness
LO02 Post mortem chemical changes and explaination of their reasons
LO03 Making the list of quality control methods and taking precautions to prevent quality
LO04 Taking precautions when working in a laboratory
LO05 Doing analyses of proximate composition in seafood
LO06 Comprehending of sensory, physical, chemical and microbiology analyses
LO07 Obtaining knowledge of methods which are used for freshness measurements and spoilage parameters


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Explains the basic concepts and principles of science and basic engineering branches. 3
PLO02 Bilgi - Kuramsal, Olgusal Explains basic information about ecosystem, biodiversity and sustainable resource management, design, planning and use of technology. 3
PLO03 Bilgi - Kuramsal, Olgusal Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods
PLO04 Bilgi - Kuramsal, Olgusal Explains the production and/or processing processes related to aquatic products. 3
PLO05 Beceriler - Bilişsel, Uygulamalı Evaluates the accuracy, reliability and currency of the information about fisheries
PLO06 Beceriler - Bilişsel, Uygulamalı Examines events and cases with the scientific method by using theoretical and practical knowledge.
PLO07 Beceriler - Bilişsel, Uygulamalı Investigates the problems related to fisheries using scientific methods. 3
PLO08 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği To have the skills and competence required for duties such as consultancy, auditing and expertise in businesses related to fisheries. 4
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Takes responsibility individually or as a team member to solve problems encountered in fisheries related enterprises
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Conducts interdisciplinary studies related to fisheries. 4
PLO11 Yetkinlikler - Öğrenme Yetkinliği Develops a positive attitude towards lifelong learning to learn continuously innovated knowledge and skills related to fisheries. 2
PLO12 Yetkinlikler - Öğrenme Yetkinliği Has the ability to access and use information.
PLO13 Yetkinlikler - Öğrenme Yetkinliği Uses the knowledge about fisheries for the benefit of society. 3
PLO14 Yetkinlikler - İletişim ve Sosyal Yetkinlik Follows the events on the agenda of society and the world. 3
PLO15 Yetkinlikler - İletişim ve Sosyal Yetkinlik Produces projects by taking into account the problems and needs of the social environment in which they live.
PLO16 Yetkinlikler - İletişim ve Sosyal Yetkinlik Shares the knowledge and skills acquired in fisheries on various platforms in order to raise awareness of the society.
PLO17 Yetkinlikler - İletişim ve Sosyal Yetkinlik To be able to use a foreign language to follow the resources related to the field and to communicate with colleagues.
PLO18 Yetkinlikler - İletişim ve Sosyal Yetkinlik Uses information and communication technologies related to fisheries.
PLO19 Yetkinlikler - Alana Özgü Yetkinlik Carries out studies in the fields of ecosystem, biodiversity and sustainable resource management, aquaculture, fisheries and processing technology.
PLO20 Yetkinlikler - Alana Özgü Yetkinlik Prepares and manages projects related to fisheries, taking into account environmental, technical, technological and economic aspects.
PLO21 Yetkinlikler - Alana Özgü Yetkinlik Acts in accordance with scientific, cultural and ethical values.
PLO22 Yetkinlikler - Alana Özgü Yetkinlik Know the legislation related to the field and act accordingly.


Week Plan

Week Topic Preparation Methods
1 Seafood freshness and the factors affecting seafood freshness Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım
2 Methods for quality control and taking precautions to prevent quality Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası
3 Importance and chemical structures of seafood nutritional compounds Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası
4 Seafood nutritional compound analyses Giving assignment for students Laboratory preparation to carry out analyses, preparation of project Öğretim Yöntemleri:
Alıştırma ve Uygulama
5 Seafood nutritional compound analyses Laboratory preparation to carry out analyses, preparation of project Öğretim Yöntemleri:
Alıştırma ve Uygulama
6 Post-mortem chemical changes and reasons Laboratory preparation to carry out analyses, preparation of project Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası
7 Sensory, chemical, physical, and microbiological methods for determination of quality control Reading literature and lecture notes related to subject, preparation of project Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası
8 Middle time exam Study for exam Ölçme Yöntemleri:
Yazılı Sınav
9 Subjective and objective sensory methods and physical methods Reading literature and lecture notes related to subject, preparation of project Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası
10 Chemical and biochemical methods Reading literature and lecture notes related to subject, preparation of project Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası
11 Analyses of TVB-N-TBA etc. Laboratory preparation, preparation of project Öğretim Yöntemleri:
Alıştırma ve Uygulama
12 Extraction of biogenic amines and nucleotide degradation products Reading literature and lecture notes related to subject and Laboratory preparation, preparation of project Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
13 Importance of lipid oxidation Reading literature and lecture notes related to subject, preparation of project Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası
14 Lipid oxidation and analyses of FFA, PV Reading literature and lecture notes related to subject and Laboratory preparation, preparation of project Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
15 Microbiological spoilage and laboratory work, deadline for submitting projects Reading literature and lecture notes related to subject and Laboratory preparation Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
16 Final exam Study for exam Ölçme Yöntemleri:
Yazılı Sınav
17 Final exam 1 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 3 42
Out of Class Study (Preliminary Work, Practice) 14 2 28
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 6 6
Final Exam 1 10 10
Total Workload (Hour) 86
Total Workload / 25 (h) 3,44
ECTS 3 ECTS

Update Time: 09.05.2024 09:47