TÜRKÇE
ENGLISH
Information
| Code | SAİ010 |
| Name | Preservation and Quality Changes of Fish During Freezing and Frozen |
| Term | 2024-2025 Academic Year |
| Term | Spring |
| 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. GÜLSÜN ÖZYURT |
| Course Instructor |
1 |
Course Goal / Objective
Explains the changes of seafood quality during frozen storage. Evaluation of quality changes of seafood during storage conditions
Course Content
Explains Seafood quality during frozen storage. Evaluation of quality changes of seafood during storage conditions. Shows Quality analysis and laboratory applications
Course Precondition
none
Resources
books and articles about frozen storage
Notes
internet sources
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains freezing techniques in seafood |
| LO02 | Describes land and sea frozen of fish and fishery products |
| LO03 | Lists the major considerations prior to freezing |
| LO04 | Describes changes during freezing and frozen storage |
| LO05 | Describes the major considerations throughout the storage |
| LO06 | Applies quality measurement methods during frozen storage |
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 | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information | 4 |
| 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. | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions | 4 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. | 2 |
| 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 | 3 |
| 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. | 2 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. | 3 |
| 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 | 3 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Applies interdisciplinary studies with assimilated knowledge and skills for solving problem | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Physical and chemical qualifications of freezing | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 2 | INNOVATIONS OF FREEZING TECHNOLOGY | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 3 | Freezing technology methods and equipment,homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 4 | Preservation of frozen storage | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 5 | Transporting of frozen products | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 6 | Household freezers | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 7 | Assesment of frozen seafood qualiıty | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Study for exam | Ölçme Yöntemleri: Yazılı Sınav, Sözlü Sınav, Ödev |
| 9 | Assesment of frozen seafood qualiıty,homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 10 | Physical measuring methods | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 11 | Chemical measuring methods | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 12 | Methods of measuring sensory analyses | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Deney / Laboratuvar |
| 13 | Packaging of frozen products, homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Deney / Laboratuvar |
| 14 | Course evaluation and suggestions | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Deney / Laboratuvar |
| 15 | Assesment of homework | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Deney / Laboratuvar |
| 16 | Term Exams | Study for exam | Ölçme Yöntemleri: Yazılı Sınav, Sözlü Sınav, Ödev |
| 17 | Term Exams | Study for exam | Ölçme Yöntemleri: Yazılı Sınav, Sözlü 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 | ||