| Course Description |
|
| Course Name |
: |
The Determination of the Biochemical and Physical Spoilage Parameters in Seafoods |
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| Course Code |
: |
SAİ-547 |
|
| 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. GÜLSÜN ÖZYURT
|
|
| Learning Outcomes of the Course |
: |
Explains the changes after harvesting in seafood
Determines the appropriate method for the evaluation of seafood quality
Learns the physical and biochemical methods used for determination of seafood shelflife
Evaluates the data obtained from physical and biochemical analysis
|
|
| Mode of Delivery |
: |
Face-to-Face |
|
| Prerequisites and Co-Prerequisites |
: |
None |
|
| Recommended Optional Programme Components |
: |
None |
|
| Aim(s) of Course |
: |
This course explains the principles of the methods used for determination of biochemical and physical quality of seafood. |
|
| Course Contents |
: |
Principles and methods of analysis used for biochemical and physical quality of seafood. Determination of products resulted from biochemical changes in seafood during storage period and changes on texture and colour.
|
|
| Language of Instruction |
: |
Turkish |
|
| Work Place |
: |
Classroom and laboratory of Faculty of Fisheries |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
Post-mortem changes in seafood
|
- |
Lecture |
|
2 |
Autolytic changes, homework |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
3 |
Nucleotide breakdown products |
Reading the lecture notes and related resources |
Lecture, demonstration, laboratory practice |
|
4 |
Lipid oxidation and hydrolysis, homework |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
5 |
TMAO and breakdown products |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
6 |
Enzyme as quality indices |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
7 |
Enzyme products as quality indices, homework |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
8 |
NMR application for quality assessment |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
9 |
Midterm exam |
Studying for exam |
Written exam |
|
10 |
Physical analysis |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
11 |
Texture changes and measurement methods |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
12 |
Colour changes and measurement methods |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
13 |
Electronic nose and tongue |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
14 |
Student presentations and general assessment |
Literature review, laboratory study |
Oral presentation |
|
15 |
Student presentations and general assessment |
Literature review, laboratory study |
Oral presentation |
|
16/17 |
Final exam |
Studying for exam |
Written exam |
|
|
|
Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
|
| |
| Required Course Material(s) |
 Hui, 2006. Food Biochemistry and Food Processing, Blackwell Publ.
Haard and Simpson, 2000. Seafood enzymes, CRC Press.
Nollet, LML, Toldra, F., 2010. Handbook of Seafood and Seafood Product Analysis, CRC Press.
Alasalvar, C., Shahidi, F., Miyashita, K., Wanasundara, U., 2011. Handbook of Seafood Quality, Safety and Health Applications. Blackwell Publishing
|
|
|
| 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 |
4 |
|
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. |
4 |
|
9 |
Prepares written and visual presentations with technological devices in their area of expertise |
4 |
|
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 |
1 |
|
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 |
2 |
|
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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