TÜRKÇE
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Information
| Code | SAİ038 |
| Name | Biotechnological Applications in Seafood Processing Technology |
| 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 | Öğr.Gör.Dr. Yılmaz UÇAR |
| Course Instructor |
1 |
Course Goal / Objective
The aim of this course is; To define biotechnology, to introduce its importance and application areas in food technologies in general and aquaculture-based food technologies in particular, to give information about important microorganisms and growing conditions in biotechnology, to provide information about the production of aquaculture-based food products in the industrial field, the techniques of use in plant and animal production, aquatic food additives. to introduce the items.
Course Content
Use of living organisms such as microorganisms, plants and animals, and metabolites (enzymes, etc.) isolated from these organisms in obtaining new aquaculture products and additives; It includes the development of aquaculture processing techniques, genetic modification applications and their examination in terms of food safety, and rapid product analysis techniques.
Course Precondition
None
Resources
Food Biotechnology (Journal) https://www.tandfonline.com/journals/lfbt20 P.J. Fellows. Food biotechnology, in Food Processing Technology (Third Edition), 2009 https://www.tarimorman.gov.tr/ABDGM/Belgeler/%C4%B0DAR%C4%B0%20%C4%B0%C5%9ELER/nisan%202014/6.pdf
Notes
Lecture notes and related papers
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | It defines products that are obtained using food biotechnology and have economic value. |
| LO02 | Analyzes important bacterial, mold and yeast species and characteristics in terms of food biotechnology. |
| LO03 | Compares traditional and modern biotechnological methods in aquatic food production. |
| LO04 | Lists biotechnological methods in the production of aquatic food raw materials and additives. |
| LO05 | Explain genetically modified organisms. |
| LO06 | Analyzes information about methods used in food biotechnology. |
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. | 5 |
| 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 | 4 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Assessment of up to date information systematically in their expertise area, gaining skills at advanced level in using research methods. | 5 |
| 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. | 4 |
| 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. | 5 |
| 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. | 4 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Contributes to the solution of problems and information in their field by publishing paper in national or international scientific journals. | |
| 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. | |
| 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. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicating and discussing written, verbal and visual in one foreign language at least. | |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the technological, social and cultural improvements with academic and professional discipline in Fishing and Seafood Processing Technology | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Establishes a functional interaction using strategic decision making process in the solution of problems related to their study area. | |
| 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. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition of biotechnology and products with economic value obtained using aquatic food biotechnology | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Important bacteria and their properties in terms of foodborne microorganisms and aquatic food biotechnology | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Important molds and their properties in terms of aquatic food biotechnology | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Important yeast species and characteristics in terms of aquatic food biotechnology | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Foods and genetically modified organisms I | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Foods and genetically modified organisms II | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Foods and genetically modified organisms III | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Proje / Tasarım |
| 9 | Biotechnology in aquaculture food production | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Biotechnology in shellfish food production | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Use of biotechnological methods in the production of aquaculture-based food raw materials and additives | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Seafood waste and biotechnology | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Seafood analysis and biotechnology | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Development of biotechnology in the world and in Turkey, its current situation and development potential-1 | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Development of biotechnology in the world and in Turkey, its current situation and development potential-2 | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Proje / Tasarım |
| 17 | Term Exams | Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Proje / Tasarım |
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 | ||