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Course Information
Course Unit Title : Food components of aquatic products and its importance
Course Unit Code : 01SAI5171
Type of Course Unit : Optional
Level of Course Unit : Second Cycle
Year of Study : Preb
Semester : 255.Semester
Number of ECTS Credits Allocated : 6,00
Name of Lecturer(s) : ---
Course Assistants : ---
Learning Outcomes of The Course Unit : Learn nutritional components of seafood. Learn the factors affecting food components. Learn the benefits of fish oil. Understand the importance of fishery meat for human nutrition. Learn nutrients changes during processing.
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : In the course, all living aquatic organisms(fish, lobster, shrimp, sea weed, gastropods, bivalves, algae), nutrient content, water, carbohydrates, proteins, minerals, fat and vitamin contents will be discussed issues that need to be observed to prevent nutrient losses in seafood.
Languages of Instruction : Turkish
Course Goals : to increase awareness of the nutritional value of the aquatic products and ensure the increase of seafood consumption
Course Aims : Learning of importance by human nutrition of vitamin, mineral matter, amino acid, protein and fat contents of all aquatic products
WorkPlacement  
Recommended or Required Reading
Textbook : Associate Prof.Dr. Şengül Bilgin
Food components of seafood and importance Lecture notes 2015
Additional Resources : Çaklı, Ş. 2007. Fish processing technology. Cilt 1. Ege Üniversitesi Yayınları. No:76. Ege Üniversitesi Basımevi, Bornova, İzmir.
Fish processing technology, Dr. G.M. Hall 1992
Material Sharing
Documents : Lecture notes and related literatures
Assignments : Auatic products and effects on our health
Exams : Mid exam
final
Additional Material :
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 2 28  
Time Of Studying Out Of Class :
14 2 28  
Homeworks :
1 16 16  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 6 6  
Finals :
1 8 8  
Workload Hour (30) :
30  
Total Work Charge / Hour :
0  
Course's ECTS Credit :
0      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 70
Quiz :
0 0
Homework :
1 30
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
100
The ratio of the term to success :
50
The ratio of final to success :
50
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 The food components of aquatic products
  Study Materials: Scanning of literature and expression
2 Comparison between aquatic products and other organism
  Study Materials: Scanning of literature and expression
3 The factors effected to nutrient compositions of aquatic products
  Study Materials: Scanning of literature and expression
4 Fat contents of seafood and fat characteristics
  Study Materials: Scanning of literature and expression
5 Water contents of seafood and effects on seafood quality
  Study Materials: Lecture notes
6 The total protein and amino acid contents of seafood
  Study Materials: Lecture notes
7 The mineral matter contents and amounts of seafood
  Study Materials: Lecture notes
8 The vitamin contents of seafood and importance for human nutrition
  Study Materials: Lecture notes
Fish processing technology, G.M. Hall 1992
9 Enziymes and functions in aquatic organisms
  Study Materials: Lecture notes
10 The importance of aquatic aorganisms point of pharmacy
  Study Materials: internet and related sources
11 The nutritional value of sea algae
  Study Materials: Lecture notes
12 The food components of sea cucumber and importance of it
  Study Materials: Lecture notes
13 The changes of food components in seafood during processing
  Study Materials: Lecture notes
14 The carbohydrate content in seafood
  Study Materials: Lecture notes
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