SAİ525 Advanced Spoilage Indicators in Seafood

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

Information

Code SAİ525
Name Advanced Spoilage Indicators in Seafood
Term 2024-2025 Academic Year
Semester . Semester
Duration (T+A) 2-2 (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 Goal / Objective

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

Course Content

At the level of graduate, 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 Learns seafood quality and factors affecting seafood quality at the level of graduate
LO02 Learns preservation of seafood quality at the level of graduate
LO03 Does analyses of nutritional composition of food
LO04 Carries out sensory, chemical and microbiological analyses of seafood
LO05 Knows physical methods in seafood
LO06 Evaluates the results of analysis in seafood


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 3
PLO02 Bilgi - Kuramsal, Olgusal Comprehends interaction of expertise area in relation to interdisciplinary relationships 4
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. 3
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.
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. 5
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Prepares written and visual presentations with technological devices in their area of expertise
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines and develops social relations and norms critically and changes all if necessary 3
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.
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 Importance and chemical structures of seafood nutritional compounds Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım
2 Seafood nutritional compounds analyses (protein, lipid, moisture, ash), giving 1st assignment for each student Laboratory preparation and determination of 1st assignment subject Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
3 Importance of fatty acids and analyses of fatty acids Reading literature and lecture notes related to subject, laboratory preparation, study for project Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
4 What is quality and methods for quality control and taking precautions to prevent quality Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası
5 Methods for quality control and taking precautions to prevent quality, determination of assignment subject for each student Reading literature and lecture notes related to subject, study for project Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası
6 Post-mortem chemical changes and reasons Reading literature and lecture notes related to subject, study for 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, study for project Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası
8 Mid-Term Exam Ölçme Yöntemleri:
Yazılı Sınav, Ödev
9 Sensory analyses (subjective and objective), giving 2nd assignment for each student Reading literature and lecture notes related to subject, laboratory preparation Öğretim Yöntemleri:
Anlatım
10 Physical methods Reading literature and lecture notes related to subject, study for project Öğretim Yöntemleri:
Anlatım
11 Chemical analyses (TVB-N, TMA, pH etc.), presentation of assignment Reading literature and lecture notes related to subject, laboratory preparation, study for project Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası, Deney / Laboratuvar
12 Importance of biogenic amines and analyses, presentation of assignment Reading literature and lecture notes related to subject, laboratory preparation, study for project Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası, Deney / Laboratuvar
13 Nucleotide degradation products and their analyses, presentation of assignment Reading literature and lecture notes related to subject, laboratory preparation Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası, Deney / Laboratuvar
14 Hydrolyses and oxidation of lipid (FFA, PV analyses), presentation of assignment Reading literature and lecture notes related to subject, laboratory preparation Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası, Deney / Laboratuvar
15 Microbiological analyses, submitting projects Reading literature and lecture notes related to subject, laboratory preparation, study for project Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası, Deney / Laboratuvar
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 4 56
Out of Class Study (Preliminary Work, Practice) 14 4 56
Assesment Related Works
Homeworks, Projects, Others 1 2 2
Mid-term Exams (Written, Oral, etc.) 1 12 12
Final Exam 1 28 28
Total Workload (Hour) 154
Total Workload / 25 (h) 6,16
ECTS 6 ECTS

Update Time: 05.10.2024 07:07