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Information
| Code | SUF402 |
| Name | Quality Control of Seafood |
| Term | 2024-2025 Academic Year |
| Semester | 8. 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 |
1 2 |
Course Goal / Objective
Explain to the effect of diffenet factor to fresh and processed seafood quality.Show how to analyses of quality changes occurring different processing and storage conditions with different methods.
Course Content
Application different quality analyses of assesment seafood quality,different processing method.Effect of different storage conditions and meat properties to seafood quality
Course Precondition
None
Resources
Lecture Notes and Books Other Resources
Notes
Internet
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explain to effect of endogen and exogen factor to quality |
| LO02 | Show to changes of fish quality on post-mortem period and analytical evaluation |
| LO03 | Explain to techniques to prevent microbial growth and kills microorganisms.Show to analytical methods to determine the effects of changes in quality of these products |
| LO04 | Explain effect of water activity on seafood quality and preservation technique,analytical assesment. |
| LO05 | Explain to method of improving seafood quality and effect of this methods to quality. |
| LO06 | Explain to legal regulatory of assesment seafood quality |
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. | 4 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods | 3 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Explains the production and/or processing processes related to aquatic products. | 5 |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Evaluates the accuracy, reliability and currency of the information about fisheries | 4 |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Examines events and cases with the scientific method by using theoretical and practical knowledge. | 3 |
| 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. | 3 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Takes responsibility individually or as a team member to solve problems encountered in fisheries related enterprises | 4 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Conducts interdisciplinary studies related to fisheries. | 3 |
| PLO11 | Yetkinlikler - Öğrenme Yetkinliği | Develops a positive attitude towards lifelong learning to learn continuously innovated knowledge and skills related to fisheries. | 4 |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Has the ability to access and use information. | 3 |
| 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. | |
| 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. | 3 |
| 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. | 4 |
| PLO19 | Yetkinlikler - Alana Özgü Yetkinlik | Carries out studies in the fields of ecosystem, biodiversity and sustainable resource management, aquaculture, fisheries and processing technology. | 3 |
| PLO20 | Yetkinlikler - Alana Özgü Yetkinlik | Prepares and manages projects related to fisheries, taking into account environmental, technical, technological and economic aspects. | 3 |
| 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. | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Identification of quality andclassify factor. Laboratory and homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 2 | Assesment of endogen factor to qualtyon seafood Laboratory and homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 3 | Continuning assesment of endogen factor to quality on seafood Laboratory and homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 4 | Assesment of exogen factor to qualtyon seafood Laboratory and homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 5 | Determination of the effects of low-temperature preservation techniques, which prevent the growth of microorganisms in seafood, on quality, laboratory application, homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 6 | The development of products that prevent microorganisms in water at low temperatures detection techniques, Laboratory and homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 7 | Continue the development of products that prevent microorganisms in water at low temperatures detection techniques Laboratory and homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 8 | Midterm exam | Study for exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Identification effect of storage conditions which reduce water activity on quality. Laboratory and homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 10 | Evaluations of effect thermal processing effect to quality Laboratory and homework 1 | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 11 | Evaluations of effect thermal processing effect to quality Laboratory and homework 2 | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 12 | Evaluation of Other methods are used to protect and improve the quality Laboratory and homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 13 | Legal regulatory of qualty application Laboratory and homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 14 | Continue to Legal regulatory of qualty application Laboratory and homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 15 | Quality Management Systems and HACCP Laboratory and homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 16 | Final examination | Study for exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Final examination | 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 | ||