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Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FISHING AND PROCESSING TECHNOLOGY OF AQUATIC PRODUCTS (MASTER) (WITH THESIS) | |
| Code | SÜ524 |
| Name | Sensor Technologies and Smart Packaging in Seafood |
| Term | 2025-2026 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 | Öğr. Gör.Dr. ALİ SERHAT ÖZKÜTÜK |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
1. Describes the basic principles and types of sensor technologies. 2. Distinguishes suitable sensors for quality and safety in aquaculture. 3. Indicates the operation and contributions of smart packaging systems. 4. Recognize digital tracking systems such as RFID and NFC and explain their areas of use.. 5. Performs quality analysis by interpreting the data obtained from sensors.
Course Content
- Quality and freshness parameters in seafood - Introduction to sensor technologies: physical, chemical and biosensors - Image processing and optical sensors Gas detection systems (CO₂, TVB-N, NH₃ etc.) - Smart and active packaging systems: definitions, examples and functions - Time-temperature indicators (TTI), freshness sensors, gas indicators - Use of RFID, NFC and IoT systems in food logistics - Biodegradable, functional and nano packaging materials - Collection, analysis and interpretation of sensor data - Quality prediction systems with artificial intelligence and machine learning - Current applications, case studies and sectoral developments
Course Precondition
There are no prerequisites for the course.
Resources
"Food Packaging: Principles and Practice" – Gordon L. Robertson "Intelligent Packaging for Food Products" – Vishnu Rajendran, Shalini G. (Elsevier, 2022) "Chemical Sensors and Biosensors for Medical and Biological Applications" – Ursula E. Spichiger "Biosensors in Food Processing, Safety, and Quality Control" – Mehmet Mutlu (CRC Press)
Notes
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Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Describes the basic principles and types of sensor technologies. |
| LO02 | Distinguishes appropriate sensors for quality and safety in aquatic products. |
| LO03 | Specifies the operation and contributions of intelligent packaging systems. |
| LO04 | Recognize digital tracking systems such as RFID and NFC and explain their areas of use. |
| LO05 | Performs quality analyses by interpreting the data obtained from the sensors. |
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 | |
| 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. | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions | |
| 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. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Prepares written and visual presentations with technological devices in their area of expertise | 3 |
| 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. | 4 |
| 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 | Introduction to Sensor Technologies: Types, Basic Concepts | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 2 | Physical Sensors: Temperature, Humidity, Color and Texture Tracking | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Tartışma |
| 3 | Chemical and Gas Sensors: TVB-N, pH, CO₂, NH₃ Detection | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama |
| 4 | Biosensors: Microbial Activity and Food Safety | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama |
| 5 | Quality Monitoring with Optical and Imaging Systems | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama |
| 6 | Introduction to Smart Packaging: Basic Concepts, Active and Intelligent Systems | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama |
| 7 | TTI (Time-Temperature Indicators), Freshness and Gas Indicators | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | RFID, NFC and IoT Based Tracking Systems | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama |
| 10 | Packaging Materials: Functional, Biodegradable and Nano Materials | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama |
| 11 | Sensor Data Collection and Analysis | Reading lecture notes and related resources | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Tartışma, Alıştırma ve Uygulama |
| 12 | Artificial Intelligence, Machine Learning and Cloud Systems | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama |
| 13 | Case Studies: Real Applications in Aquaculture | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama |
| 14 | Field applications: Successful sample projects and case studies | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama |
| 15 | Project Presentations and General Evaluation | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
|
| 17 | Term Exams | 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 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 6 | 6 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 12 | 12 |
| Total Workload (Hour) | 142 | ||
| Total Workload / 25 (h) | 5,68 | ||
| ECTS | 6 ECTS | ||