TÜRKÇE
ENGLISH
Information
| Code | SAİ519 |
| Name | Biogenic Amines in Seafood |
| Term | 2024-2025 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. FATİH ÖZOĞUL |
| Course Instructor |
Prof. Dr. FATİH ÖZOĞUL
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The mechanism of formation of biogenic amines in fish and fish products histamine (scombro toksikoz) poisoning in fish are the recommended limits of amine content, responsible for the production of biogenic amines bacteria, toxicology of biogenic amines, histamine-producing bacteria detection of biogenic amine biogenic amine dekarboksilaz factors that influence the activity of production control, determination of biogenic amines.
Course Content
The mechanism of formation of biogenic amines in fish and fish products histamine (scombro toksikoz) poisoning in fish are the recommended limits of amine content, responsible for the production of biogenic amines bacteria, toxicology of biogenic amines, histamine-producing bacteria detection of biogenic amine biogenic amine dekarboksilaz factors that influence the activity of production control, determination of biogenic amines.
Course Precondition
None
Resources
Lecture notes and internet resource
Notes
Internet
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Biogenic amines and their importance in human health products. |
| LO02 | Learns about the formation mechanism of biogenic amines in fish and other aquatic products. |
| LO03 | Gains information about histamine (scombroid toxicosis) poisoning and recommended limits for amino content in fish. |
| LO04 | Identify the bacteria responsible for biogenic amine production. |
| LO05 | Learns about the toxicology of biogenic amines, detection of histamine producing bacteria, factors affecting biogenic amine decarboxylase activity. |
| LO06 | It provides control of biogenic amine production. |
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. | 1 |
| 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 | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Assessment of up to date information systematically in their expertise area, gaining skills at advanced level in using research methods. | 1 |
| 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. | 2 |
| 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. | |
| 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. | 2 |
| 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. | 3 |
| 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. | 3 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicating and discussing written, verbal and visual in one foreign language at least. | 4 |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the technological, social and cultural improvements with academic and professional discipline in Fishing and Seafood Processing Technology | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Establishes a functional interaction using strategic decision making process in the solution of problems related to their study area. | 5 |
| 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. | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Biogenic amines in seafood | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım |
| 2 | Mechanism of biogenic amine formation | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 3 | Histamine (scombrotoxicosis) poisoning | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 4 | Recommended limits of amine content in seafood products | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 5 | Bacteria responsible for biogenic amine formation | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 6 | Toxicology of biogenic amines | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 7 | Detection of histamine-producing bacteria-1 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Prepare for the exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Detection of histamine-producing bacteria-2 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 10 | Factor affecting biogenic amine decarboxylase activity | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Proje Temelli Öğrenme |
| 11 | Control of biogenic amines formation-1 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 12 | Control of biogenic amines formation-2 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Proje Temelli Öğrenme |
| 13 | Analytical methods for biogenic amines-1 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 14 | Analytical methods for biogenic amines-2 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 15 | Significance of biogenic amines to seafood quality and human health | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 16 | Term Exams | Prepare for the exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Prepare for the 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 | ||