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SDÜ Education Information System Course Content
Programme
Graduate School of Natural and Applied Sciences Fishing and Fish Processing Technology
Course Information
Course Unit Code
Course Unit Title
Credit Theoretic
Credit Pratic
Credit Lab/A
Credit Total
Credit Ects
Semester
01SAI9505
Fatty Acids and Determination Methods
2.00
2.00
2.00
3.00
6.00
1
Course Information
Language of Instruction
Turkish
Type of Course Unit
Elective
Course Coordinator
Assistant Professor Dr. Levent İZCİ
Course Instructors
3-Levent İZCİ
Course Assistants
 
Course Aims
Seafood is one of the products are important sources of polyunsaturated fatty acids,fatty acid composition of the product obtained from processing technology, applications, processing of seafood is important to know the effects.Also shown for the people of today's major food sources of fatty acids contained in the fisheries and their importance, methods of determining the structure of fatty acids and is aimed to provide the needed information on acquisition.
Course Goals
Fishery products for human health is an important source of fatty acids to teach.
Introduce the fatty acids in seafood
To teach the concept of saturation and unsaturation
Stages of the tools and equipment used to determine fatty acid
To understand the methods used in the determination of fatty acids in seafood
Learning Outcomes of The Course Unit
Ability to understand the effects of fatty acids, fish processing technologies
Seafoods of fatty acids should determine how the skills and techniques
Seafoods sample for determination of fatty acids in the ability to prepare
Samples preparation for device from crude fat
The ability to make the necessary calculations
Course Contents
The concept of fat and fatty acids, fatty acids, the importance of nutrition, seafoods, the chemical formulas of the fatty acids, and common names are sistematic and omega 3 and omega 6 concepts, the concepts of saturation and unsaturation, seafoods processing techniques on the effects on crude composition, the raw water, products methods of obtaining and metilleştirme fat, fatty acid analysis, gas chromatography equipment used in the introduction and use of equipment, injection device and evaluation of data
Prerequisities and Co-requisities Courses
 
Recommended Optional Programme Components
 
Mode Of Delivery
 
Level of Course Unit
 
Assessment Methods and Criteria
ECTS / Table Of Workload (Number of ECTS credits allocated)
Studies During Halfterm
Number
Co-Efficient
Activity
Number
Duration
Total
Visa
1
70
Course Duration (Excluding Exam Week)
14
4
56
Quiz
0
0
Time Of Studying Out Of Class
14
4
56
Homework
1
30
Homeworks
1
14
14
Attendance
0
0
Presentation
0
0
0
Application
0
0
Project
0
0
0
Lab
0
0
Lab Study
0
0
0
Project
0
0
Field Study
0
0
0
Workshop
0
0
Visas
1
14
14
Seminary
0
0
Finals
1
25
25
Field study
0
0
Workload Hour (30)
30
TOTAL
100
Total Work Charge / Hour
165
The ratio of the term to success
50
Course's ECTS Credit
6
The ratio of final to success
50
 
TOTAL
100
 
Recommended or Required Reading
Textbook
Text Book
Arts, MT., Brett, MT, Kainz,MJ.2009. Lipids in Aquatic Ecosystems.ISBN: 978-0-387-88607-7. 367p.
Braithwaite, A., Smith, FJ. 1999. Chromotografic Methods. ISBN:0751401587. 548 p.


Additional Resources
Text Book
Braithwaite, A., Smith, FJ. 1999. Chromotografic Methods. ISBN:0751401587. 548 p.
Material Sharing
Documents
 
Assignments
Importance of Omega 3 and Omega 6 Point of View Nutrition
Exams
Mid Term and Final Exam
Additional Material
 
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
Work Placements
As with any other educational component, credits for work placements are only awarded when the learning outcomes have been achieved and assessed. If a work placement is part of organised mobility (such as Farabi and Erasmus), the Learning Agreement for the placement should indicate the number of credits to be awarded if the expected learning outcomes are achieved.
Program Learning Outcomes
No
Course's Contribution to Program
Contribution
1
To understand and to use basic information in the fishing and seafood processing technologies, able to assessment, interpretation and write a comment, and to solve the problems related to issues
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