| Course Description |
|
| Course Name |
: |
Applied technology for meat quality |
|
| Course Code |
: |
SAİ-546 |
|
| 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. BAHAR TOKUR KARAKAYA
|
|
| Learning Outcomes of the Course |
: |
Shows effect of pre- slaughter methods on rigor mortis and fish meat quality,
Shows feed additives to improve the flesh quality
Describe the developing and/or preventing ante-mortem methods which affect fish quality during processing and storage,
Shows the techniques and feed additives for developing of anti oxidative defense systems
|
|
| Mode of Delivery |
: |
Face-to-Face |
|
| Prerequisites and Co-Prerequisites |
: |
YLSAİ-201 Specialization Field
|
|
| Recommended Optional Programme Components |
: |
None |
|
| Aim(s) of Course |
: |
Gives information about applied methods improving meat quality. |
|
| Course Contents |
: |
Gives information about applied methods improving meat quality.
Analyses of meat quality assessment. |
|
| Language of Instruction |
: |
Turkish |
|
| Work Place |
: |
Classrom, laboratory |
|
|
Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
pre-harvest fish Influence on the quality of the fish meat methods applied |
Gathering the necessary information relating to the course |
Lectures and brainstorming |
|
2 |
Effect of pre-harvest applied methods on meat quality. |
Gathering the necessary information relating to the course and preparing
homework |
Lectures and brainstorming |
|
3 |
Explain Factors affecting the quality of the fish during processing and storage of the development or prevention of pre-harvest and post-harvest practices |
Gathering the necessary information relating to the course and preparing
homework |
Lectures and brainstorming |
|
4 |
Factors affecting the quality of the fish during processing and storage of the development or prevention of pre-harvest and post-harvest practices |
Gathering the necessary information relating to the course and preparing
homework |
Lectures and practise |
|
5 |
Applied prior to harvest fish processing systems for the development of the fish tells antioxidant, homework |
Gathering the necessary information relating to the course and preparing
homework |
Lectures and brainstorming |
|
6 |
applied prior to harvest fish for the development of fish processing systems shows antioxidant |
Gathering the necessary information relating to the course and preparing
homework |
Lectures and practise |
|
7 |
Describes how to improve the quality of
feed additives |
Gathering the necessary information relating to the course and preparing
homework |
Lectures and brainstorming |
|
8 |
Mid-term exam |
Studying for exam |
Written exam |
|
9 |
Different coating materials and storage of fish, meat quality baoyunca describes the changes in the,homework |
Gathering the necessary information relating to the course and preparing
homework |
Lectures and brainstorming |
|
10 |
Different coating materials and storage of fish, meat quality baoyunca describes the changes in the |
Gathering the necessary information relating to the course and preparing
homework |
Lectures and brainstorming |
|
11 |
Discuss the latest research on the subject,homework |
Gathering the necessary information relating to the course and preparing
homework |
Assignments and oral presentations, laboratory |
|
12 |
Discuss the latest research on the subject |
Gathering the necessary information relating to the course and preparing
homework |
Assignments and oral presentations, laboratory |
|
13 |
Discuss the latest research on the subject |
Gathering the necessary information relating to the course and preparing
homework |
Assignments and oral presentations, laboratory |
|
14 |
Assesment of homework subject |
Regulation of homework and other practice |
Assignments and oral presentations |
|
15 |
Assesment of homework subject |
Regulation of homework and other practice |
Assignments and oral presentations |
|
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 |
5 |
|
3 |
Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information |
5 |
|
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 |
5 |
|
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. |
5 |
|
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 |
5 |
|
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). |
|
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