| Course Description |
|
| Course Name |
: |
Freezing seafood and quality changes |
|
| Course Code |
: |
SAİ-515 |
|
| Course Type |
: |
Optional |
|
| Level of Course |
: |
Second Cycle |
|
| Year of Study |
: |
1 |
|
| Course Semester |
: |
Fall (16 Weeks) |
|
| ECTS |
: |
6 |
|
| Name of Lecturer(s) |
: |
Assoc.Prof.Dr. BAHAR TOKUR KARAKAYA
|
|
| Learning Outcomes of the Course |
: |
Learns freezing technologies and systems
Describes land and sea frozen of fish and fishery products
Describes changes during freezing and frozen storage
Teaches the major considerations prior to freezing
Describes quality measurement during freezing and frozen storage
|
|
| Mode of Delivery |
: |
Face-to-Face |
|
| Prerequisites and Co-Prerequisites |
: |
YLSAİ-201 Specialization Field
|
|
| Recommended Optional Programme Components |
: |
None |
|
| Aim(s) of Course |
: |
Explains the changes of seafood quality during frozen storage.
Evaluation of quality changes of seafood during storage conditions |
|
| Course Contents |
: |
Explains Seafood quality during frozen storage.
Evaluation of quality changes of seafood during storage conditions.
Shows Quality analysis and laboratory applications |
|
| Language of Instruction |
: |
Turkish |
|
| Work Place |
: |
Classroom,laboratory |
|
|
Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
Physical and chemical qualifications of freezing |
Gathering the necessary information related to the course |
Brainstorming and laboratory applications |
|
2 |
INNOVATIONS OF FREEZING TECHNOLOGY |
Gathering the necessary information related to the course |
Brainstorming and laboratory applications |
|
3 |
Freezing technology methods and equipment,homework |
Gathering the necessary information related to the course |
Brainstorming and laboratory applications |
|
4 |
Preservation of frozen storage |
Gathering the necessary information related to the course and preparing
homework |
Brainstorming and laboratory applications |
|
5 |
Transporting of frozen products |
Gathering the necessary information related to the course and preparing
homework |
Brainstorming and laboratory applications |
|
6 |
Household freezers |
Gathering the necessary information related to the course and preparing
homework |
Brainstorming and laboratory applications |
|
7 |
Assesment of frozen seafood qualiıty |
Gathering the necessary information related to the course and preparing
homework |
Brainstorming and laboratory applications |
|
8 |
Mid-term exam |
Gathering the necessary information related to the course and preparing
homework |
Written exam |
|
9 |
Assesment of frozen seafood qualiıty,homework |
Gathering the necessary information related to the course and preparing
homework |
Brainstorming and laboratory applications |
|
10 |
Physical measuring methods |
Gathering the necessary information related to the course and preparing
homework |
Brainstorming and laboratory applications |
|
11 |
Chemical measuring methods |
Gathering the necessary information related to the course and preparing
homework |
Brainstorming and laboratory applications |
|
12 |
Methods of measuring sensory analyses |
Gathering the necessary information related to the course and preparing
homework |
Brainstorming and laboratory applications |
|
13 |
Packaging of frozen products, homework |
Gathering the necessary information related to the course and preparing
homework |
Brainstorming and laboratory applications |
|
14 |
Course evaluation and suggestions |
Gathering the necessary information related to the course and preparing
homework |
Brainstorming |
|
15 |
Assesment of homework |
Regulation of homework and other practices |
Assignments, oral presentations |
|
16/17 |
Final exam |
Preparation for Final exam |
Written exam |
|
|
| 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 |
5 |
|
2 |
Comprehends interaction of expertise area in relation to interdisciplinary relationships |
4 |
|
3 |
Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information |
4 |
|
4 |
Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. |
5 |
|
5 |
Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. |
5 |
|
6 |
Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions |
5 |
|
7 |
Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. |
5 |
|
8 |
Develops a positive attitude towards life long learning. |
5 |
|
9 |
Prepares written and visual presentations with technological devices in their area of expertise |
5 |
|
10 |
Examines and develops social relations and norms critically and changes all if necessary |
5 |
|
11 |
Communicates both in written and verbal in one foreign language |
4 |
|
12 |
Uses computer and communication technologies effectively for their expertise area. |
3 |
|
13 |
Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. |
4 |
|
14 |
Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process |
4 |
|
15 |
Applies interdisciplinary studies with assimilated knowledge and skills for solving problem |
0 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
|
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