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Course Description Course Name : Seafood Spoilage Indicators Course Code : SUF317 Course Type : Optional Level of Course : Second Cycle Year of Study : 3 Course Semester : Fall (16 Weeks) ECTS : 3 Name of Lecturer(s) : Assoc.Prof.Dr. YEŞİM ÖZOĞUL Learning Outcomes of the Course : Learning of freshness and the factors affecting freshness Post mortem chemical changes and explaination of their reasons Making the list of quality control methods and taking precautions to prevent quality Taking precautions when working in a laboratory Doing analyses of proximate composition in seafood Comprehending of sensory, physical, chemical and microbiology analyses Obtaining knowledge of methods which are used for freshness measurements and spoilage parameters 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 and all these analyses during course will be carried out individually. Course Contents : 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 Seafood freshness and the factors affecting seafood freshness Reading literature and lecture notes related to subject Oral presentation 2 Methods for quality control and taking precautions to prevent quality Reading literature and lecture notes related to subject Oral presentation and brainstorming 3 Importance and chemical structures of seafood nutritional compounds Reading literature and lecture notes related to subject Oral presentation and brainstorming 4 Seafood nutritional compound analyses Giving assignment for students Laboratory preparation to carry out analyses, preparation of project Laboratory work 5 Seafood nutritional compound analyses Laboratory preparation to carry out analyses, preparation of project Laboratory work 6 Post-mortem chemical changes and reasons Reading literature and lecture notes related to subject, preparation of project Oral presentation and brainstorming 7 Sensory, chemical, physical, and microbiological methods for determination of quality control Reading literature and lecture notes related to subject, preparation of project Oral presentation and brainstorming 8 Middle time exam Study for exam 9 Subjective and objective sensory methods and physical methods Reading literature and lecture notes related to subject, preparation of project Oral presentation and brainstorming 10 Chemical and biochemical methods Reading literature and lecture notes related to subject, preparation of project Oral presentation and brainstorming 11 Analyses of TVB-N-TBA etc. Laboratory preparation, preparation of project Oral presentation and laboratory work 12 Extraction of biogenic amines and nucleotide degradation products Reading literature and lecture notes related to subject and Laboratory preparation, preparation of project Oral presentation and laboratory work 13 Importance of lipid oxidation Reading literature and lecture notes related to subject, preparation of project Oral presentation and brainstorming 14 Lipid oxidation and analyses of FFA, PV Reading literature and lecture notes related to subject and Laboratory preparation,preparation of project Oral presentation and laboratory work 15 Microbiological spoilage and laboratory work, deadline for submitting projects Reading literature and lecture notes related to subject and Laboratory preparation Oral presentation and laboratory work 16/17 Final exam Study for 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  Seafood spoilage indicators lecture notes 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 1 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 Using the informatics and communicating technology 3 2 Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas. 5 3 Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field 4 4 Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. 4 5 assessment of data scientifically on fisheries engineering, determining and solving the problems 4 6 Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. 5 7 Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution 4 8 Having plan any study related to fisheries science as an individually, managing and consulting 3 9 Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning 4 10 Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication 4 11 Improving life-long learning attitude and using the information to the public interest. 4 12 Having skills to apply modern techniques and computational tools necessary for engineering applications. 4 13 Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field 4 14 Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field 4 15 Improves constantly itself , as well as professional development scientific, social, cultural and artistic fields according to his/her interests and abilities identifying needs of learning. 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 2 28     Out of Class Study (Preliminary Work, Practice) 14 2 28 Assesment Related Works     Homeworks, Projects, Others 1 10 10     Mid-term Exams (Written, Oral, etc.) 1 8 8     Final Exam 1 10 10 Total Workload: 84 Total Workload / 25 (h): 3.36 ECTS Credit: 3