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Course Description Course Name : Functional food in seafood Course Code : SAİ-551 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. YEŞİM ÖZOĞUL Learning Outcomes of the Course : Gains information on terminology and classification of functional seafood. Learns properties and effects of functional seafood Obtains information on the use of functional seafood in food, pharmacology and cosmetic industries. Assesses the functional food in terms of food safety and toxicology Learns information on the importance of functional seafood and legal arrangement in food industry Knows potential effects on public health and future of functional food Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : With this course, terminology, classification, properties and effects of functional seafood, the use of functional seafood in food, pharmacology, cosmetic industries, the assessment of functional food in terms of food safety and toxicology and also the use of bycatch from seafood industry as functional food will be taught. In addition, legal arrangement, the importance of functional seafood in food industry, potential effects on public health, future of functional seafood will be assessed. Course Contents : Terminology, classification, properties and effects of functional seafood, the use of functional seafood in food, pharmacology, cosmetic industries, the assessment of functional food in terms of food safety and toxicology and also the use of bycatch from seafood industry as functional food, legal arrangement, the importance of functional seafood in food industry, potential effects on public health, future of functional seafood Language of Instruction : Turkish Work Place : Classroom belonging to Faculty of Fisheries   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Terminology and classification of functional seafood Reading literature and lecture notes related to subject Oral presentation and brainstorming 2 Functional food derived from plant Reading literature and lecture notes related to subject Oral presentation and brainstorming 3 Functional food derived from animal Reading literature and lecture notes related to subject Oral presentation and brainstorming 4 Properties of functional seafood and effects of health, determination of assignment subject by student Reading literature and lecture notes related to subject Oral presentation and brainstorming 5 The use of functional seafood in food industry Reading literature and lecture notes related to subject Oral presentation and brainstorming 6 The use of functional seafood in pharmacology and cosmetic industries Reading literature and lecture notes related to subject Oral presentation and brainstorming 7 The assessment of functional food in terms of food safety and toxicology Reading literature and lecture notes related to subject Oral presentation and brainstorming 8 MidtermExam Written exam 9 The assessment of functional food in terms of food safety and toxicology Reading literature and lecture notes related to subject Oral presentation and brainstorming 10 The use of bycatch from seafood industry as functional food Reading literature and lecture notes related to subject Oral presentation and brainstorming 11 The use of bycatch from seafood industry as functional food, student presentation Reading literature and lecture notes related to subject Oral presentation, brainstorming, power point presentation by students 12 Legal arrangement Reading literature and lecture notes related to subject Oral presentation, brainstorming, power point presentation by students 13 The importance of functional seafood in food industry Reading literature and lecture notes related to subject Oral presentation, brainstormingpower point presentation by students, 14 Potential effects on public health, student presentation Reading literature and lecture notes related to subject Oral presentation, brainstorming,power point presentation by students 15 Future of functional seafood Reading literature and lecture notes related to subject Oral presentation, brainstorming, power point presentation by students 16/17 Final Exam Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Lecture notes and literature for functional seafood Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 50     Homeworks/Projects/Others 2 50 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 4 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. 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. 4 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 4 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 4 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 15 30     Mid-term Exams (Written, Oral, etc.) 1 15 15     Final Exam 1 15 15 Total Workload: 144 Total Workload / 25 (h): 5.76 ECTS Credit: 6