TÜRKÇE
ENGLISH
Information
| Code | SAİ548 |
| Name | Advanced Processing Technics of Seafood |
| Term | 2024-2025 Academic Year |
| Term | Spring |
| Duration (T+A) | 3-0 (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. YEŞİM ÖZOĞUL |
| Course Instructor |
1 |
Course Goal / Objective
Gives information on novel approaches in seafood preservation techniques; modified atmosphere packing (MAP), irradiation technology, Ozone preservation technique, physical preservation methods, pulsed electric fields (PEF), ultraviolet (UV) radiation, Oscillatory magnetic fields (OMF), high pressure processing (HPP), ultrasound as a preservation technology, high intensity light and their effects on seafood quality.
Course Content
Novel approaches in seafood preservation techniques; modified atmosphere packing (MAP), irradiation technology, Ozone preservation technique, physical preservation methods, pulsed electric fields (PEF), ultraviolet (UV) radiation, Oscillatory magnetic fields (OMF), high pressure processing (HPP), ultrasound as a preservation technology, high intensity light and their effects on seafood quality.
Course Precondition
None
Resources
Lecture Notes and Books Other Resources
Notes
Internet
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns information on modified atmosphere packing (MAP) and its effects on seafood quality |
| LO02 | Learns irradiation technology and its effects on seafood quality |
| LO03 | Learns ozone preservation technique and its effects on seafood quality |
| LO04 | Obtains knowledge on pulsed electric fields (PEF), ultraviolet (UV) radiation and their effects on seafood quality |
| LO05 | Obtains knowledge on oscillatory magnetic fields (OMF), and high pressure processing (HPP) and their effects on seafood quality Learns ultrasound technology, high intensity light and their effects on seafood quality. |
| LO06 | Learns the ultrasound method, high intensity light and the effects of these methods on quality. |
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 | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information | 3 |
| 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. | 5 |
| 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. | 4 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions | 3 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. | 3 |
| 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 | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicates both in written and verbal in one foreign language | 3 |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses computer and communication technologies effectively for their expertise area. | 3 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. | 4 |
| 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 | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Applies interdisciplinary studies with assimilated knowledge and skills for solving problem | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Modified atmosphere packing (MAP) and its effect on seafood quality | Reading literature related to the subject | Öğretim Yöntemleri: Anlatım, Gösteri, Beyin Fırtınası |
| 2 | Irradiation technology and its effects on seafood quality Choosing assignment subjects | Reading literature related to the subject | Öğretim Yöntemleri: Anlatım, Gösteri, Beyin Fırtınası |
| 3 | Ozone preservation technique and its effects on seafood quality 1 | Reading literature related to the subject | Öğretim Yöntemleri: Anlatım, Gösteri, Beyin Fırtınası |
| 4 | Ozone preservation technique and its effects on seafood quality 2 | Reading literature related to the subject | Öğretim Yöntemleri: Anlatım, Gösteri, Beyin Fırtınası |
| 5 | Pulsed electric fields (PEF) and its effects on seafood quality | Reading literature related to the subject | Öğretim Yöntemleri: Anlatım, Gösteri, Beyin Fırtınası |
| 6 | Ultraviolet (UV) radiation and its effects on seafood quality | Reading literature related to the subject | Öğretim Yöntemleri: Anlatım, Gösteri, Beyin Fırtınası |
| 7 | Ultrasound technology | Reading literature related to the subject | Öğretim Yöntemleri: Anlatım, Gösteri, Beyin Fırtınası |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
|
| 9 | Ultrasound technology and presentation of assignment by students | Reading literature related to the subject | Öğretim Yöntemleri: Anlatım, Gösteri, Beyin Fırtınası |
| 10 | Oscillatory magnetic fields (OMF) and its effects on seafood quality | Reading literature related to the subject | Öğretim Yöntemleri: Anlatım, Gösteri, Beyin Fırtınası |
| 11 | Oscillatory magnetic fields (OMF) and its effects on seafood quality, presentation of assignment by students | Reading literature related to the subject | Öğretim Yöntemleri: Anlatım, Gösteri, Beyin Fırtınası |
| 12 | High pressure processing and its effects on seafood quality presentation of assignment by students 1 | Reading literature related to the subject | Öğretim Yöntemleri: Anlatım, Gösteri, Beyin Fırtınası |
| 13 | High pressure processing and its effects on seafood quality presentation of assignment by students 2 | Reading literature related to the subject | Öğretim Yöntemleri: Anlatım, Gösteri, Beyin Fırtınası |
| 14 | High intensity light and its effects on seafood quality presentation of assignment by students 1 | Reading literature related to the subject | Öğretim Yöntemleri: Anlatım, Gösteri, Beyin Fırtınası |
| 15 | High intensity light and its effects on seafood quality presentation of assignment by students 2 | Reading literature related to the subject | Öğretim Yöntemleri: Anlatım, Gösteri, Beyin Fırtınası |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
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 | ||