SAİ032 Gastronomy Applications in Seafood

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

Information

Code SAİ032
Name Gastronomy Applications 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 Öğr.Gör.Dr. Yılmaz UÇAR
Course Instructor
1


Course Goal / Objective

By emphasizing the importance of seafood consumption for human health, it is to encourage consumers to enjoy seafood products and increase their consumption.

Course Content

By emphasizing the importance of gastronomy in seafood, understanding the nutritional values ​​of seafood, cooking methods applied in seafood and their effects on nutritional value and human health, and various seafood recipes in Turkish and World cuisines will be discussed.

Course Precondition

None

Resources

Baldwin, D.E.2012. Sous vide cooking:A review. International Journal of Gastronomy and Food Science, 1:15-30. Navarro,V.et al.2012. Cooking and nutritional science:Gastronomy goes further. International Journal of Gastronomy and Food Science, 1:37-45. Beauge´, B. 2012. On the idea of novelty in cuisine. International Journal of Gastronomy and Food Science, 1:5-14. Roff,A. 2011. Seafood How to buy, prepare, and cook the best sustainable fish and seafood from around the World. Editor in Chief C.J. Jackson.Dorling Kindersley (DK Publishing) Limited, USA,400 p. Lee, P., Rogersn, M.A.2012. Effect of calcium source and exposure-time on basic caviar spherification using sodiumalginate. International Journal of Gastronomy and Food Science, 1:96-100. Rogers,M.A.et al.2014. Edible oleogels in molecular gastronomy. International Journal of Gastronomy and Food Science, 2: 22–31. Topal, Ş., Pala, M., Saygı, B.1996. Sous Vide Teknolojisinin Geleneksel Yemeklerimize Uygulanması. Gıda,21 (2): 131-144. Schieber, A.2008. Introduction to Food Authentication, pp 1-17. In Modern Techniques for Food Authentication. Edited by Da-Wen Sun. Elsevier Inc. USA,645p. Engin Yaralı. 2014. Gıdalarda duyusal analizler. Ders notları Altuğ, T, Elmacı, Y. 2011. Gıdalarda Duyusal Değerlendirme. Sidas Medya Ltd. Şti. İzmir. ISBN:978-9944-5660-8-7. Anonim. 2014. Milli Eğitim bakanlığı ders notları. Duyusal Test Teknikleri. Anonim, 2011. Yiyecek ve İçecek Hizmetleri Balıklar ve Su Ürünleri. 811ORK046. Alasalvar, C., Shahidi, F., Miyashita, U. 2011. Handbook of seafood quality, safety and health applications Wiley-Blackwell. Inc., New Delhi, India

Notes

Lecture notes and related papers


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Analyzes gastronomy practices in seafood.
LO02 Explains the nutritional levels and types of seafood products.
LO03 Lists cooking methods and their effects on nutritional value and health.
LO04 List the issues in determining the methods of cooking seafood.
LO05 Identifies the potential advantages and disadvantages of using preservatives in seafood.
LO06 Analyzes the legal regulations regarding seafood gastronomy.


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 5
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. 5
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. 5
PLO06 Bilgi - Kuramsal, Olgusal Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions 5
PLO07 Beceriler - Bilişsel, Uygulamalı Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. 5
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
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines and develops social relations and norms critically and changes all if necessary
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicates both in written and verbal in one foreign language
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.
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


Week Plan

Week Topic Preparation Methods
1 Concepts, definitions and equipment related to gastronomy Studying from reference books and lecture notes, literature review Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
2 Nutritional importance of seafood in our diet, fish consumption, fish oil and its place in human health Studying from reference books and lecture notes, literature review Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
3 Gastronomy practices from Turkish and World cuisines Studying from reference books and lecture notes, literature review Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
4 Cooking techniques and equipment Studying from reference books and lecture notes, literature review Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
5 Cooking seafood in vacuum-sealable plastic bags in traditional cuisine (sous vide cooking) Studying from reference books and lecture notes, literature review Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
6 Smoking techniques of fish, shellfish and molluscs in traditional cuisine (fusion technique) Studying from reference books and lecture notes, literature review Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
7 Other cooking techniques (poached, baked, grilled, microwaved, etc.) 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 Effect of cooking methods on nutritional composition and value of seafood products Studying from reference books and lecture notes, literature review Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
10 Introduction of oily and lean fish types, cooking methods and points to consider Studying from reference books and lecture notes, literature review Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
11 Methods of obtaining food flavor ingredients Studying from reference books and lecture notes, literature review Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
12 Extraction, distillation, filtration and centrifuge methods Studying from reference books and lecture notes, literature review Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
13 Obtaining imitation caviar (using algae, sea urchin extract, cuttlefish ink, etc.) Studying from reference books and lecture notes, literature review Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
14 Preparation of various sauce recipes for fish and shellfish Studying from reference books and lecture notes, literature review Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
15 Following and analyzing current articles based on seafood gastronomy from world cuisines, monitoring presentations on the web 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 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: 24.06.2024 12:47