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BTM3020 | Analysis Basic Nutr. Compunds | 0+0+2 | ECTS:3 | Year / Semester | Spring Semester | Level of Course | First Cycle | Status | Compulsory | Department | DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING | Prerequisites and co-requisites | None | Mode of Delivery | Face to face, Lab work , Practical | Contact Hours | 14 weeks - 2 hours of laboratory per week | Lecturer | Doç. Dr. Bekir TUFAN | Co-Lecturer | Lecturer Dr. Bekir TUFAN | Language of instruction | Turkish | 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 Outcomes | CTPO | TOA | Upon successful completion of the course, the students will be able to : | | | LO - 1 : | Able to work at seafood processing laboratories | 4,5,6,20 | | LO - 2 : | Gain information on the seafood main nutrient analytical methods and ability to apply the relating methods | 4,5,6,20 | 1,4 | LO - 3 : | Able to comment on the results of seafood nutrient analysis | 4,5,6,20 | 1,3,4 | LO - 4 : | Work at seafood nutrient analytical laboratories | 4,5,6,20 | | LO - 5 : | Identify analytical equipment in seafood analytical laboratories | 4,5,6,20 | 1,4 | 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 | |
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. |
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Course Syllabus | Week | Subject | Related Notes / Files | Week 1 | Introduction on the nutritional value of seafoods | | Week 2 | Introduction on the laboratory practical rules at seafood analytical laboratory, demonstration of the laboratory equipment | | Week 3 | Demonstration of seafood analytical laboratory equipment and calibration issues | | Week 4 | Sampling methods, preparation of samples for the analysis and preservation of samples prior to analysis | | Week 5 | Estimating processing yield on seafood processing, actual weight, measuring some physical parameters such as weight, length etc. | | Week 6 | Analysis of moisture and dry weight, pH of seafood products | | Week 7 | Salt measurement in foods and practical work, measuring of water activity of foods, and practical work | | Week 8 | Analysis of biogenic amines in seafoods and their importance for seafood safety | | Week 9 | Midterm Exam | | Week 10 | Total protein and lipid content analysis in seafood products, practical work | | Week 11 | Methods on amino acids | | Week 12 | Methods on fatty acids in seafoods and practical work on fatty acid analysis | | Week 13 | Practical work on fatty acid analysis continue, methods on vitamin analysis | | Week 14 | Other functional seafood compounds and analytical methods | | Week 15 | Data processing in seafood chemical analysis | | Week 16 | Final Exam | | |
1 | Köse, S. 2017; Basılmamış ders notları. Trabzon. | | 2 | Nielsen, S.S.2003; Food Analysis. Kluwer Academic Scien. | | |
1 | Greenfield, H., Southgate, D.A.T. 2003; Assuring the Quality of Analytical Data, In: Food Composition Data Part 2. pp. 149-155. Rome, Italy: FAO. | | 2 | Nollet, L.M.L., Toldra, F. 2010; Handbook of Seafood and Seafood Products Analysis. CRC Pres. | | |
Method of Assessment | Type of assessment | Week No | Date | 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 work | Duration (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 load | | | 69 |
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