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Course Description Course Name : Advanced Spoilage Indicators in Seafood Course Code : SAİ-525 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 : Learns seafood quality and factors affecting seafood quality at the level of graduate Learns preservation of seafood quality at the level of graduate Does analyses of nutritional composition of food Carries out sensory, chemical and microbiological analyses of seafood Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Sensory, chemical, physical and microbiological methods used for determination of quality of seafood will be taught at the level of graduate and all these analyses during course will be carried out individually. Course Contents : At the level of graduate, seafood freshness and factors affecting seafood quality, the methods for quality control and taking precautions to prevent quality, importance and chemical structures of seafood nutritional compounds, analyses of proximate and fatty acid composition, post-mortem chemical changes and reasons, determination and application of sensory, chemical and microbiological analyses of seafood quality, carrying out TVB-N and TBA, extraction of biogenic amines and ATP and its breakdown products, lipid oxidation (FFA and PV), microbiological spoilage and laboratory work for analyses. Language of Instruction : Turkish Work Place : Classrooms at Fisheries Faculty and Laboratories (Biotechnology, Instrumental Analyses, Microbiology laboratories) belonging to Department of Seafood Processing Technology   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 İmportance and chemical structures of seafood nutritional compounds Reading literature and lecture notes related to subject Oral presentation and brainstorming 2 Seafood nutritional compounds analyses (protein, lipid, moisture, ash), giving 1st assignment for each student Laboratory preparation Laboratory work 3 Importance of fatty acids and analyses of fatty acids Reading literature and lecture notes related to subject, laboratory preparation, study for project Oral presentation and laboratory work 4 What is quality? Methods for quality control and taking precautions to prevent quality Reading literature and lecture notes related to subject, study for project Oral presentation and brainstorming 5 Methods for quality control and taking precautions to prevent quality, giving assignment for each student Reading literature and lecture notes related to subject, study for project Oral presentation and brainstorming 6 Post-mortem chemical changes and reasons Reading literature and lecture notes related to subject, study for project Oral presentation and brainstorming 7 Sensory, chemical, physical and microbiological methods for determination of quality control, submitting projects Reading literature and lecture notes related to subject, study for project Oral presentation and brainstorming 8 Midterm exam Studying for exam Written Exam 9 Sensory analyses (subjective and objective) giving 2nd assignment for each student Reading literature and lecture notes related to subject, laboratory preparation Oral presentation and laboratory work 10 Physical methods Reading literature and lecture notes related to subject, study for project Oral presentation and brainstorming 11 Chemical analyses (TVB-N, TMA, pH etc.), presentation of assignment Reading literature and lecture notes related to subject, laboratory preparation, study for project Oral presentation and laboratory work, student power point presentation 12 Importance of biogenic amines and analyses, presentation of assignment Reading literature and lecture notes related to subject, laboratory preparation Oral presentation and laboratory work, student power point presentation 13 Nucleotide degradation products and their analyses, presentation of assignment Reading literature and lecture notes related to subject, laboratory preparation Oral presentation and laboratory work, student power point presentation 14 Hydrolyses and oxidation of lipid (FFA, PV analyses), presentation of assignment Reading literature and lecture notes related to subject, laboratory preparation Oral presentation and laboratory work, student power point presentation 15 Microbiological analyses, submitting projects Reading literature and lecture notes related to subject, laboratory preparation, study for project Oral presentation and laboratory work, power point presentation 16/17 Final exam Studying for exam Written Exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Ozogul, Y. (2010). Chapter 13. Methods for Freshness Quality and Deterioration. In: Handbook of Seafood and Seafood Products Analysis. (Edited by Leo M.L. Nollet and Fidel Toldra). CRC Press, Taylor &Francis Group, London. 910pp  Lecture notes for Seafood Spoilage Indicators 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. 4 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 4 11 Communicates both in written and verbal in one foreign language 4 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 4 56     Out of Class Study (Preliminary Work, Practice) 14 2 28 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