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SÜRMENE FACULTY of MARINE SCIENCES / DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING

Course Catalog
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SÜRMENE FACULTY of MARINE SCIENCES / DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING /
Katalog Ana Sayfa
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BTM3020Analysis Basic Nutr. Compunds0+0+2ECTS:3
Year / SemesterSpring Semester
Level of CourseFirst Cycle
Status Compulsory
DepartmentDEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING
Prerequisites and co-requisitesNone
Mode of DeliveryFace to face, Lab work , Practical
Contact Hours14 weeks - 2 hours of laboratory per week
LecturerDoç. Dr. Bekir TUFAN
Co-LecturerLecturer Dr. Bekir TUFAN
Language of instructionTurkish
Professional practise ( internship ) None
 
The aim of the course:
To give information on the types of seafood nutrient analysis, provide analytical skills to the students on the seafood nutrient analyis, introduce the seafood analytical equipment.
 
Learning OutcomesCTPOTOA
Upon successful completion of the course, the students will be able to :
LO - 1 : Able to work at seafood processing laboratories4,5,6,20
LO - 2 : Gain information on the seafood main nutrient analytical methods and ability to apply the relating methods4,5,6,201,4
LO - 3 : Able to comment on the results of seafood nutrient analysis4,5,6,201,3,4
LO - 4 : Work at seafood nutrient analytical laboratories4,5,6,20
LO - 5 : Identify analytical equipment in seafood analytical laboratories4,5,6,201,4
CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome

 
Contents of the Course
Introduction on the nutritional value of seafoods. Introduction on the laboratory practical rules at seafood analytical laboratory, demonstration of the laboratory equipment. Demonstration of seafood analytical laboratory equipment and calibration issues. Sampling methods, preparation of samples for the analysis and preservation of samples prior to analysis. Estimating processing yield on seafood processing, actual weight, measuring some physical parameters such as weight, length etc. Analysis of moisture and dry weight, pH of seafood products. Salt measurement in foods and practical work, measuring of water activity of foods, and practical work. Analysis of biogenic amines in seafoods and their importance for seafood safety. Total protein and lipid content analysis in seafood products, practical work. Methods on amino acids. Methods on fatty acids in seafoods and practical work on fatty acid analysis. Vitamin analysis. Other functional seafood compounds and analytical methods. Data processing in seafood chemical analysis.
 
Course Syllabus
 WeekSubjectRelated Notes / Files
 Week 1Introduction on the nutritional value of seafoods
 Week 2Introduction on the laboratory practical rules at seafood analytical laboratory, demonstration of the laboratory equipment
 Week 3Demonstration of seafood analytical laboratory equipment and calibration issues
 Week 4Sampling methods, preparation of samples for the analysis and preservation of samples prior to analysis
 Week 5Estimating processing yield on seafood processing, actual weight, measuring some physical parameters such as weight, length etc.
 Week 6Analysis of moisture and dry weight, pH of seafood products
 Week 7Salt measurement in foods and practical work, measuring of water activity of foods, and practical work
 Week 8Analysis of biogenic amines in seafoods and their importance for seafood safety
 Week 9Midterm Exam
 Week 10Total protein and lipid content analysis in seafood products, practical work
 Week 11Methods on amino acids
 Week 12Methods on fatty acids in seafoods and practical work on fatty acid analysis
 Week 13Practical work on fatty acid analysis continue, methods on vitamin analysis
 Week 14Other functional seafood compounds and analytical methods
 Week 15Data processing in seafood chemical analysis
 Week 16Final Exam
 
Textbook / Material
1Köse, S. 2017; Basılmamış ders notları. Trabzon.
2Nielsen, S.S.2003; Food Analysis. Kluwer Academic Scien.
 
Recommended Reading
1Greenfield, H., Southgate, D.A.T. 2003; Assuring the Quality of Analytical Data, In: Food Composition Data Part 2. pp. 149-155. Rome, Italy: FAO.
2Nollet, L.M.L., Toldra, F. 2010; Handbook of Seafood and Seafood Products Analysis. CRC Pres.
 
Method of Assessment
Type of assessmentWeek NoDate

Duration (hours)Weight (%)
Mid-term exam 9 04/04/18 2 50
End-of-term exam 16 31/05718 1 50
 
Student Work Load and its Distribution
Type of workDuration (hours pw)

No of weeks / Number of activity

Hours in total per term
Yüz yüze eğitim 1 14 14
Sınıf dışı çalışma 5 5 25
Laboratuar çalışması 1 10 10
Arasınav için hazırlık 2 1 2
Arasınav 1 1 1
Uygulama 1 1 1
Ödev 2 2 4
Kısa sınav 4 1 4
Dönem sonu sınavı için hazırlık 6 1 6
Dönem sonu sınavı 2 1 2
Total work load69