SAİ506 Analysis Methods in Seafood

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code SAİ506
Name Analysis Methods in 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. MEHMET ÇELİK
Course Instructor
1


Course Goal / Objective

Seafood products are handled in terms of freshness and staleness criteria, and the necessary analyzes and methods are processed.

Course Content

Chemical (crude protein, lipid, dry matter, crude ash, fatty acids, TBA, TVB-N, peroxide, free fatty acids etc.), physical (ph and colours measurements etc.) and sensory analysis methods in seafood.

Course Precondition

The course has no prerequisites.

Resources

Lecture note titled "Analysis Methods in Seafood"

Notes

Current articles related to the lecture


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Categorizes aquatic products
LO02 Knows the meat structure of seafood products
LO03 Lists quality control methods
LO04 Knows sample selection and laboratory preparation
LO05 Knows the application of different quality methods in different products
LO06 Explains all analyzes made on seafood meat


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 5
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
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. 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.
PLO08 Beceriler - Bilişsel, Uygulamalı Develops a positive attitude towards life long learning. 2
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 2
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicates both in written and verbal in one foreign language 2
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. 2
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 2


Week Plan

Week Topic Preparation Methods
1 Food products Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
2 seafood Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
3 Processing of seafood Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
4 edible processed seafood and quality values Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
5 The importance of quality in terms of water products Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
6 quality criteria in our country by the laws and regulations Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
7 Quality criteria of different water creatures Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
8 Mid-Term Exam Exam preparation Ölçme Yöntemleri:
Yazılı Sınav
9 Total volatile basic nitrogen determination Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
10 Determination of trimethyl amine oxide Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Gösteri
11 Strain tests Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
12 sensory tests Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
13 pH and other physical tests Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
14 interpretation and reporting of quality Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
15 statistical evaluation of food quality analysis Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
16 Term Exams Exam preparation Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Exam preparation 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

Update Time: 13.06.2024 03:29