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Course Description Course Name : Advanced Processing Technics of Seafood Course Code : SAİ-548 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. YEŞİM ÖZOĞUL Learning Outcomes of the Course : Learns information on modified atmosphere packing (MAP) and its effects on seafood quality Learns irradiation technology and its effects on seafood quality Learns ozone preservation technique and its effects on seafood quality Obtains knowledge on pulsed electric fields (PEF), ultraviolet (UV) radiation and their effects on seafood quality Obtains knowledge on oscillatory magnetic fields (OMF), and high pressure processing (HPP) and their effects on seafood quality Learns ultrasound technology, high intensity light and their effects on seafood quality. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Gives information on novel approaches in seafood preservation techniques; modified atmosphere packing (MAP), irradiation technology, Ozone preservation technique, physical preservation methods, pulsed electric fields (PEF), ultraviolet (UV) radiation, Oscillatory magnetic fields (OMF), high pressure processing (HPP), ultrasound as a preservation technology, high intensity light and their effects on seafood quality. Course Contents : Novel approaches in seafood preservation techniques; modified atmosphere packing (MAP), irradiation technology, Ozone preservation technique, physical preservation methods, pulsed electric fields (PEF), ultraviolet (UV) radiation, Oscillatory magnetic fields (OMF), high pressure processing (HPP), ultrasound as a preservation technology, high intensity light and their effects on seafood quality. Language of Instruction : Turkish Work Place : Classroom belonging to Faculty of Fisheries   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Modified atmosphere packing (MAP) and its effect on seafood quality Reading literature related to the subject Oral presentation, brainstorming and illustrations 2 Irradiation technology and its effects on seafood quality Choosing assignment subjects Reading literature related to the subject Oral presentation, brainstorming and illustrations 3 Ozone preservation technique and its effects on seafood quality Reading literature related to the subject Oral presentation, brainstorming and illustrations 4 Ozone preservation technique and its effects on seafood quality Reading literature related to the subject Oral presentation, brainstorming and illustrations 5 Pulsed electric fields (PEF) and its effects on seafood quality Reading literature related to the subject Oral presentation, brainstorming and illustrations 6 Ultraviolet (UV) radiation and its effects on seafood quality Reading literature related to the subject Oral presentation, brainstorming and illustrations 7 Ultrasound technology Reading literature related to the subject Oral presentation, brainstorming and illustrations 8 Midterm Exam Studying for exam Written exam 9 Ultrasound technology and presentation of assignment by students Reading literature related to the subject Oral presentation, brainstorming and illustrations 10 Oscillatory magnetic fields (OMF) and its effects on seafood quality Reading literature related to the subject Oral presentation, brainstorming and illustrations 11 Oscillatory magnetic fields (OMF) and its effects on seafood quality, presentation of assignment by students Reading literature related to the subject Oral presentation, brainstorming and illustrations, power point presentation by students 12 High pressure processing and its effects on seafood quality presentation of assignment by students Reading literature related to the subject Oral presentation, brainstorming and illustrations, power point presentation by students 13 High pressure processing and its effects on seafood quality presentation of assignment by students Reading literature related to the subject Oral presentation, brainstorming and illustrations, power point presentation by students 14 High intensity light and its effects on seafood quality presentation of assignment by students Reading literature related to the subject Oral presentation, brainstorming and illustrations, power point presentation by students 15 High intensity light and its effects on seafood quality presentation of assignment by students Reading literature related to the subject Oral presentation, brainstorming and illustrations, power point presentation by students 16/17 Final Exam Studying for exam Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)     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. 3 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. 4 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 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).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 3 42     Out of Class Study (Preliminary Work, Practice) 14 3 42 Assesment Related Works     Homeworks, Projects, Others 2 20 40     Mid-term Exams (Written, Oral, etc.) 1 10 10     Final Exam 1 15 15 Total Workload: 149 Total Workload / 25 (h): 5.96 ECTS Credit: 6