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| Course Description |
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| Course Name |
: |
Seafood and Importance of Nutrition |
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| Course Code |
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SAİ-532 |
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| Course Type |
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Optional |
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| Level of Course |
: |
Second Cycle |
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| Year of Study |
: |
1 |
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| Course Semester |
: |
Spring (16 Weeks) |
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| ECTS |
: |
6 |
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| Name of Lecturer(s) |
: |
Prof.Dr. YASEMEN YANAR
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| Learning Outcomes of the Course |
: |
Understands the factors affecting nutritional components of fishery products
Explains the seafood proteins, lipids, vitamins, minerals etc.
Understands the factors affecting nutritional components of fishery products
Explains the changes in food components during the processing of fishery products
Lists the changes in dietary components during storage of fishery products
Explains the importance of fishery products in human nutrition
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| Mode of Delivery |
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Face-to-Face |
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| Prerequisites and Co-Prerequisites |
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None |
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
Learns the structure and properties of protein, lipid, karbonhindrat, inorganic elements, vitamins, enzymes and hormones, to understand the changes that occur in processing and storage of fishery products, to apply and compare the role and importance in human nutrition |
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| Course Contents |
: |
In this course, the structure and properties of protein, lipid, carbohydrates, inorganic elements, vitamins, enzymes and hormones in seafood are taught. The changes in the processing and storage of fishery products are evaluated. The roles and importance of human nutrition are taught and discussed. |
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| Language of Instruction |
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Turkish |
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| Work Place |
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Classroom of Faculty of Fisheries and laboratories, University of Çukurova |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
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1 |
Nutritional Value of Fishery Products (other meats and compare the nutritional value of fish meat) |
- |
Lecture |
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2 |
Proteins (Description and Chemical Structure and Functions of the organism proteins, Protein Sources and Amounts, Essential Amino Acids) |
Reading the lecture notes and related resources |
Lecture, demonstration |
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3 |
Protein content of seafood and nutritional importance |
Reading the lecture notes and browsing related literatures |
Lecture, discussion |
|
4 |
Lipids (Definition and Classification Structure of fats, fatty acids, fats and Importance of Fatty Acids) |
Reading the lecture notes and related resources, homework preparation |
Lecture, demonstration |
|
5 |
Seafood Lipid Ratio (Effects of Lipid content of seafood, Classification according to the fat content of seafood products, Fatty Acids found in fish) |
Reading the related resources and browsing articles |
Lecture, discussion |
|
6 |
Mineral Substances (General Information, and they are located Functions of Minerals Resources) |
Reading the lecture notes and browsing related literatures |
Lecture, discussion |
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7 |
Mineral Contents of Seafood and The Importance of Nutrition |
Reading the related resources and browsing articles |
Lecture, discussion |
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8 |
MIDTERM EXAM |
Studying for midterm exam |
Midterm exam |
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9 |
Vitamins (General Information, fat-soluble and water-soluble vitamins, Functions and Resources of vitamins) |
Reading the lecture notes and browsing related literatures |
Lecture, discussion |
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10 |
Vitamin Contents of Seafood and importance of Nutrition |
Reading the related resources and browsing articles |
Lecture, demonstration |
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11 |
Carbohydrates (Definition and Classification), the amount of carbohydrates in seafood |
Reading the related resources and browsing articles |
Lecture, discussion, demonstration |
|
12 |
Enzymes (General Information, structure, functions) |
Reading the lecture notes and related resources, homework preparation |
Lecture, discussion |
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13 |
Enzymes are found in Seafood and effects of seafood quality |
Reading the related resources and browsing articles |
Lecture, discussion, demonstration |
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14 |
Effects of processing technics on seafood quality |
Reading the related resources and browsing articles |
Lecture, discussion, demonstration |
|
15 |
Changes of seafood nutritional quality During Storage |
Reading the lecture notes and browsing related literatures |
Lecture, discussion |
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16/17 |
FINAL EXAM |
Studying for final exam |
Final exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Fish processing technology, Dr. G.M. Hall 1992
Seafoods: chemistry, processing technology and quality
Fereidoon Shahidi, J. Richard Botta 1994
Yanar, Y. Seafood and Importance of Nutrition, Lecture Notes.
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| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
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Mid-term Exams (Written, Oral, etc.) |
1 |
30 |
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Homeworks/Projects/Others |
2 |
70 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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Final Assessments
|
100 |
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Rate of Final Assessments to Success
|
60 |
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Total |
100 |
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| 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 |
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3 |
Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information |
3 |
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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. |
2 |
|
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. |
4 |
|
8 |
Develops a positive attitude towards life long learning. |
2 |
|
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 |
2 |
|
12 |
Uses computer and communication technologies effectively for their expertise area. |
3 |
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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 |
5 |
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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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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
|
Class Time (Exam weeks are excluded) |
14 |
3 |
42 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
3 |
42 |
| Assesment Related Works |
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Homeworks, Projects, Others |
2 |
18 |
36 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
10 |
10 |
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Final Exam |
1 |
12 |
12 |
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Total Workload: | 142 |
| Total Workload / 25 (h): | 5.68 |
| ECTS Credit: | 6 |
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