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Information
| Code | SAİ036 |
| Name | Colour Analysis in Determination of Quality of Seafood |
| 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 | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. MUSTAFA DURMUŞ |
| Course Instructor |
1 |
Course Goal / Objective
This course aims to provide students with theoretical information about color analysis, which is one of the quality parameters of seafood products, and to provide them with the competence to perform color analysis under laboratory conditions.
Course Content
Quality characteristics of foods regarding their appearance, texture and taste are important for consumers. The color of the food is often the primary factor in evaluating appearance, which is one of the factors that most affects consumer preference. In addition to consumer preference, color is also an important parameter in determining the quality and shelf life of seafood products under laboratory conditions using devices. In this course, theoretical information about color as an evaluation parameter in the quality of seafood will be given and color analysis will be taught in practice.
Course Precondition
There is no prerequisite for the course.
Resources
Articles on the Internet, Lecture notes. Book of Aquaculture processing technology
Notes
Book of Aquaculture processing technology
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the concept of color in the quality of seafood. |
| LO02 | Explain the importance of color in terms of consumer preference in seafood products. |
| LO03 | Knows color analysis methods in seafood. |
| LO04 | Measures color parameters in seafood products. |
| LO05 | Applies the evaluation of color analysis measurements in seafood |
| LO06 | Reports color analysis measurements in seafood products |
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. | 4 |
| 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 | 2 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Assessment of up to date information systematically in their expertise area, gaining skills at advanced level in using research methods. | |
| 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. | 3 |
| 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. | 4 |
| 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. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Contributes to the solution of problems and information in their field by publishing paper in national or international scientific journals. | 3 |
| 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. | |
| 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. | 3 |
| 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. | 4 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicating and discussing written, verbal and visual in one foreign language at least. | 3 |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the technological, social and cultural improvements with academic and professional discipline in Fishing and Seafood Processing Technology | 3 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Establishes a functional interaction using strategic decision making process in the solution of problems related to their study area. | 2 |
| 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 | Quality parameters in seafood | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım |
| 2 | Color in seafood | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Color analysis methods in seafood | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım |
| 4 | The importance of color in terms of consumer preference in seafood products | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım |
| 5 | Color in fish species | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Color in invertebrate aquatic products | Studying from lecture notes, literature review | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 7 | Color in processed seafood products | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 8 | Mid-Term Exam | exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 9 | Color in fish oil | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 10 | Color 1 in stored seafood products | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 11 | Color II in stored seafood products | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 12 | Color analysis applications in seafood I | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 13 | Color analysis applications in seafood II | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Evaluation of color measurements in seafood | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | Reporting color measurements in seafood | Studying from lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 17 | Term Exams | exam | 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 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 10 | 10 |
| Final Exam | 1 | 15 | 15 |
| Total Workload (Hour) | 151 | ||
| Total Workload / 25 (h) | 6,04 | ||
| ECTS | 6 ECTS | ||