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Course Description Course Name : Quality Controls and Preservation in Fresh Seafood Course Code : SAİ-505 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. MEHMET ÇELİK Learning Outcomes of the Course : Teaches the quality analysis to be applied to fish, shellfish and other seafood Explains the quality control methods and preservation of seafood Defines factors affecting seafood quality Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Teaching quality analysis to be applied to fish, shellfish and the other seafood, explaining the quality control methods and preservation of seafood and defining factors affecting seafood quality Course Contents : Quality control methods in seafood, quality standards, factors affecting quality, the cause of spoilage, seafood preservation techniques Language of Instruction : Turkish Work Place : Classroom of Faculty of Fisheries, Çukurova University   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 The definition of fresh seafood Reading of course subject Lecture, Visual demonstration, Discussion 2 Chemical and physical properties of fish and shellfish meats Reading the lecture notes and related resources Lecture, Visual demonstration, Discussion 3 The changes after the catching Reading the lecture notes and related resources Lecture, Visual demonstration, Discussion 4 Chemical and physical changes Reading the lecture notes and related resources Lecture, Visual demonstration, Discussion 5 Sensory and microbial changes Reading the lecture notes and related resources Lecture, Visual demonstration, Discussion 6 Chemical and physical quality control methods Reading the lecture notes and related resources Lecture, Visual demonstration, Discussion 7 Sensory and microbial methods Reading the lecture notes and related resources Lecture, Visual demonstration, Discussion 8 Midterm exam Studying for exam Written exam 9 The preservation of the quality Reading the lecture notes and related resources Lecture, Visual demonstration, Discussion 10 Seafood preservation techniques Reading the lecture notes and related resources Lecture, Visual demonstration, Discussion 11 Factors affecting quality during the storage of seafood, Reading the lecture notes and related resources Lecture, Visual demonstration, Discussion 12 Quality standards Reading the lecture notes and related resources Lecture, Visual demonstration, Discussion 13 Homework and study Reading the lecture notes and related resources, homework preparation Lecture 14 Student presentations and general assessment Literature review Power point presentation by students, Discussion 15 Student presentations and general assessment Literature review Power point presentation by students, Discussion 16/17 Final exam Studying for exam Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Celik, M., Küçükgülmez, A. “Quality and Quality Changes in Fresh Fish”, FAO Fisheries Technical Note (348). Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 4 40 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology 3 2 Comprehends interaction of expertise area in relation to interdisciplinary relationships 3 3 Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information 3 4 Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. 4 5 Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. 3 6 Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions 3 7 Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. 3 8 Develops a positive attitude towards life long learning. 2 9 Prepares written and visual presentations with technological devices in their area of expertise 3 10 Examines and develops social relations and norms critically and changes all if necessary 2 11 Communicates both in written and verbal in one foreign language 2 12 Uses computer and communication technologies effectively for their expertise area. 1 13 Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. 3 14 Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process 2 15 Applies interdisciplinary studies with assimilated knowledge and skills for solving problem 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 3 42     Out of Class Study (Preliminary Work, Practice) 14 3 42 Assesment Related Works     Homeworks, Projects, Others 4 13 52     Mid-term Exams (Written, Oral, etc.) 1 7 7     Final Exam 1 9 9 Total Workload: 152 Total Workload / 25 (h): 6.08 ECTS Credit: 6