| Course Description |
|
| Course Name |
: |
Seafood biochemistry and factors that effect on seafood biochemistry |
|
| Course Code |
: |
SAİ-530 |
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| Course Type |
: |
Optional |
|
| Level of Course |
: |
Second Cycle |
|
| Year of Study |
: |
1 |
|
| Course Semester |
: |
Spring (16 Weeks) |
|
| ECTS |
: |
6 |
|
| Name of Lecturer(s) |
: |
Assoc.Prof.Dr. GÜLSÜN ÖZYURT
|
|
| Learning Outcomes of the Course |
: |
Defines the overall structure of seafood and distinguishes the difference.
Explains the properties and benefits of the components in the structure of seafood products
Lists the seafood flavour compounds
Explain the effects of some factors like feeding and breeding on the seafood biochemistry
Explains the biochemical structure of processed seafood products
|
|
| Mode of Delivery |
: |
Face-to-Face |
|
| Prerequisites and Co-Prerequisites |
: |
None |
|
| Recommended Optional Programme Components |
: |
None |
|
| Aim(s) of Course |
: |
Explains the effects of some factors like seasonal changes, catching methods and species on the biochemistry of seafood. |
|
| Course Contents |
: |
Composition and properties of seafood. Effects of seasonal changes, catching methods, species, gender and body composition on seafood quality. Biochemical cycles of seafood in prerigor and postrigor periods. Changes of nutritional compounds during storage periods and spoiling process |
|
| Language of Instruction |
: |
Turkish |
|
| Work Place |
: |
Classroom and laboratory of Faculty of Fisheries |
|
|
Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
General properties of edible seafood, nutritional contents |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
2 |
Lipids, general properties, cholesterol, eicosanoids |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
3 |
Bioavailability of polly unsaturated fatty acids, homework |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
4 |
Proteins, muscle proteins, homework |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
5 |
Non protein nitrogen |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
6 |
Flavour components of fish and crustacean |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
7 |
Enzymes, effects on seafood quality after harvesting and usage of enzymes, homework |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
8 |
Midterm exam |
Studying for exam |
Written exam |
|
9 |
Vitamin |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
10 |
Macro and micro minerals |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
11 |
The effect of feeding and culturing on seafood quality, homework |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
12 |
Factors like reproduction, location, etc.. and interaction with biochemistry of seafood |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
13 |
Biochemistry of frozen seafood, difference between fresh and thawed seafood |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
14 |
Biochemistry of dried, fermented, marinated and smoked seafood |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
15 |
Biochemistry of thermally processed seafood |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
16/17 |
Final exam |
Studying for 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. |
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. |
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 |
1 |
|
11 |
Communicates both in written and verbal in one foreign language |
2 |
|
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. |
3 |
|
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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