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| Course Description |
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| Course Name |
: |
The application of biotechnoloy in seafood processing technology |
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| Course Code |
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SUF324 |
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| Course Type |
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Optional |
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| Level of Course |
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First Cycle |
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| Year of Study |
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3 |
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| Course Semester |
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Spring (16 Weeks) |
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| ECTS |
: |
3 |
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| Name of Lecturer(s) |
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Prof.Dr. YASEMEN YANAR
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| Learning Outcomes of the Course |
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Describe the biotechnological methods in the field of seafood processing
Explain the advantages and disadvantages for the fisheries sector in biotechnology applications
Describe the use of enzymes as processing aids fish processing industry
Explain the importance of quality control of enzymes in Fishery Products
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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 |
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None |
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| Aim(s) of Course |
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To identify biotechnological developments in seafood processing technology,To gain basic information about the methods used in this field and biotechnological applications |
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| Course Contents |
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In this lecture, the definition of biotechnology, explaining the importance of the main application areas. Differences in traditional and modern biotechnology are thought. Explaining the developments in the field of food biotechnology.The application of biotechnoloy in seafood processing technology is thought. The utilization of enzymes such as protease, lipase and transglutaminase as processing aids and quality control. |
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| Language of Instruction |
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Turkish |
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| Work Place |
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Classroom and laboratories of Faculty of Fisheries |
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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 |
Definition of biotechnology, food biotechnology and the historical development of traditional and modern biotechnology |
A reading on course subjects |
Lecture |
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2 |
Aquatic biotechnology: biotechnological applications of aquaculture, transgenic fish, the effects on human health |
Reading the lecture notes and related resources |
Lecture, demonstratation, laboratory practice |
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3 |
Biotechnological Advances in Fish Processing Technology |
Reading the lecture notes and related resources |
Lecture, demonstratation, laboratory practice |
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4 |
Enzyme biotechnology, their use in seafood processing |
Reading the lecture notes and related resources, preparation of homework |
Lecture, discussion, laboratory practice |
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5 |
Method development of use of proteases: protein hydrolyzate, fish processing waste protein extraction |
Reading the lecture notes and related resources, preparation for laboratory |
Lecture, laboratory practice, |
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6 |
The use of proteases on removal of fish scales,shell separation of crustacean and reduce the time of ripening of salted fish |
Reading the lecture notes and related resources, preparation for laboratory |
Lecture, laboratory practice |
|
7 |
the use of proteases in reducing the viscosity of the mucosa and tenderizing of squid |
Reading the lecture notes and related resources, browse the article related to the course |
Lecture, demonstratation, discussion, laboratory practice |
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8 |
Midterm exam |
Study for exam |
Written midterm exam |
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9 |
the use of proteases production of caviar and Isolation of pigments |
Reading the lecture notes and related resources, browse the article related to the course |
Lecture, demonstratation, discussion, laboratory practice |
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10 |
The use of transglutaminase: make the changes of texture |
Reading the lecture notes and related resources, browse the article related to the course |
Lecture, demonstratation, discussion, laboratory practice |
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11 |
The use of lipases: The use of EPA and DHA extraction |
Reading the lecture notes and related resources, browse the article related to the course |
Lecture, demonstratation, discussion, laboratory practice |
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12 |
The importance of quality control of enzymes; quality indicator and enzymes for analytical purposes; Biosensors |
Reading the lecture notes and related resources, preparation of homework |
Lecture, demonstratation, laboratory practice |
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13 |
The determination of the quality of fresh fish direct enzymatic methods: K-value, TMA analysis etc. |
Reading the lecture notes and related resources, browse the article related to the course |
Lecture, demonstratation, discussion, laboratory practice |
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14 |
Enzymatic assay methods on processed fish products, the use of enzymes in the determination of the frozen-thawed fish products |
Reading the lecture notes and related resources, browse the article related to the course |
Lecture, demonstratation, discussion, laboratory practice |
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15 |
Extraction of bioactive compounds in seafood processing waste |
Reading the lecture notes and related resources |
Lecture, discussion, laboratory practice |
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16/17 |
Final exam |
Study for final exam |
written final exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 YANAR, Y. The application of biotechnoloy in seafood processing technology Notes as power points
Seafood Safety, Processing, and Biotechnology:Fereidoon Shahidi (Editor), Yvonne M. Jones (Editor), David Kitts (Editor) , CRC Press
Food Biotechnolgy: Necla Aran, Nobel Press, Ankara
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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 |
60 |
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Homeworks/Projects/Others |
2 |
40 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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Final Assessments
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100 |
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Rate of Final Assessments to Success
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60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Using the informatics and communicating technology |
1 |
|
2 |
Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas. |
5 |
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3 |
Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field |
3 |
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4 |
Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. |
2 |
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5 |
assessment of data scientifically on fisheries engineering, determining and solving the problems |
4 |
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6 |
Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. |
4 |
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7 |
Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution |
3 |
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8 |
Having plan any study related to fisheries science as an individually, managing and consulting |
2 |
|
9 |
Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning |
3 |
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10 |
Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication |
3 |
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11 |
Improving life-long learning attitude and using the information to the public interest. |
3 |
|
12 |
Having skills to apply modern techniques and computational tools necessary for engineering applications. |
2 |
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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 |
2 |
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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 |
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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). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
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Class Time (Exam weeks are excluded) |
14 |
3 |
42 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
1 |
14 |
| Assesment Related Works |
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Homeworks, Projects, Others |
2 |
4 |
8 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
6 |
6 |
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Final Exam |
1 |
8 |
8 |
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Total Workload: | 78 |
| Total Workload / 25 (h): | 3.12 |
| ECTS Credit: | 3 |
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