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Course Description Course Name : Seafood Enzymology Course Code : SAİ-539 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. YASEMEN YANAR Learning Outcomes of the Course : Explains the importance of enzymes, chemical structures, properties, Sorts the enzymes found naturally in seafood Understands the relationship between enzymes found in seafood color, appearance, texture and flavor Describes the use of enzymes as processing aids fish processing industry Explains the importance of enzymes in the quality control of Fishery Products Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Learns how to identify the chemical composition and the basic properties of the enzyme, to describe seafood color, appearance, texture and flavor of the relationship between the enzymes found naturally in seafood,to learn the use of enzymes fish processing and quality control Course Contents : In this lecture, the definition and importance of the enzyme, chemical structures of it are taught. The natural enzymes in seafood and the relationship with color, appearance, texture and flavor are taught, and discussed Language of Instruction : Turkish Work Place : Classroom   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Enzymes, general characteristics, classification and factors affecting enzyme activities - Lecture 2 The role of enzymes in the food industry Reading the lecture notes and related resources Lecture, demonstration 3 Seafood enzymes (Protease, lipase, tranglutaminase, etc.) Reading the lecture notes and related resources, browsing the articles Lecture, demonstration 4 Enzymes isolated from fish and shellfish processing waste. Reading the lecture notes and related resources, homework preparation Lecture, discusssion 5 Use of seafood enzymes in food industry facilities Reading the lecture notes and related resources Lecture, demonstration 6 Enzymes as processing aids in fish processing technology Reading the lecture notes and related resources Lecture, demonstration 7 The role of enzymes on seafood quality control, Reading the lecture notes and related resources Lecture, discusssion 8 Midterm Exam Studying for midterm exam Midterm exam 9 Enzymes as quality indices; Biosensors Reading the lecture notes and related resources Lecture, demonstration 10 Proteases and uses as seafood processing aids Reading the lecture notes and related resources Lecture, discusssion 11 The use of transglutaminase Reading the lecture notes and related resources Lecture, discusssion 12 Transglutaminase and Their Effects on Seafood Texture Reading the lecture notes and related resources, homework preparation Lecture, discusssion 13 Use of lipases for the extraction of EPA and DHA Reading the lecture notes and related resources, browsing the articles Lecture, discusssion 14 Species identification of processed fish products,Use of enzymes in identification of freeze-thawed fish product Reading the lecture notes and related resources, browsing the articles Lecture, discusssion 15 The determination of the quality of fresh fish direct enzymatic methods: K-value, TMA analysis and etc. Reading the lecture notes and related resources, browsing the articles Lecture, discusssion 16/17 Final Exam Studying for final exam Final exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Yanar Y., Seafood Enzymes , Lecture Notes  Enzymes in Food Technology, A John Wiley & Sons, Ltd., Publication, 2010  Seafood Enzymes Utilization and Influence on Postharvest Seafood, Edited by Norman Haard and Benjamin K. Simpson, Marcel Dekker, Inc. Newyork. 2000 Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 30     Homeworks/Projects/Others 2 70 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 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. 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. 5 8 Develops a positive attitude towards life long learning. 2 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 2 11 Communicates both in written and verbal in one foreign language 3 12 Uses computer and communication technologies effectively for their expertise area. 4 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 3 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 2 18 36     Mid-term Exams (Written, Oral, etc.) 1 10 10     Final Exam 1 12 12 Total Workload: 142 Total Workload / 25 (h): 5.68 ECTS Credit: 6