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| BTB7132 | Chemical Analysis Method of Seafoods | 3+0+0 | ECTS:7.5 | | Year / Semester | Spring Semester | | Level of Course | Third Cycle | | Status | Elective | | Department | DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING | | Prerequisites and co-requisites | None | | Mode of Delivery | Face to face, Lab work | | Contact Hours | 14 weeks - 3 hours of lectures per week | | Lecturer | Doç. Dr. Bekir TUFAN | | Co-Lecturer | None | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | Teaching to students sampling and analyzing methods for fresh and processed fish product. |
| Programme Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | PO - 1 : | sample fish and fish products for analyses. | 3,5 | 1 | | PO - 2 : | decide on suitable analyze methods. | 3,4,5 | 1 | | PO - 3 : | prepare the samples for analysis. | 3,5 | 1 | | PO - 4 : | analyze (chemical) the fish and fish product. | 3,5 | 1 | | PO - 5 : | evaluate the data. | 3,5 | 1 | | 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), PO : Learning Outcome | | |
| Sampling methods for fresh and processed fishes. Sample conservation. Decide on analyze methods. Preparation of sample for analyzes. Preparation of solution. Analysis of fish and fish products. Evaluation of the data. |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Chemical properties and charcteristics of sea food. | | | Week 2 | Preparation of solution.
| | | Week 3 | Basic principles of spectroscopy.
| | | Week 4 | Ultraviolet, visible and fluoresence spectroscopy. | | | Week 5 | Atomic absorbtion and emission spectroscopy. | | | Week 6 | Chromatography. | | | Week 7 | High performance liquid chomatography.
| | | Week 8 | Mid-term exam | | | Week 9 | Gas chromatogarphy.
| | | Week 10 | Sampling and sample prepartion. | | | Week 11 | Moistre, total solid and ash analysis. | | | Week 12 | Crude fat analysis. | | | Week 13 | Protein and carbohidydrate analysis. | | | Week 14 | Analysis of quality parameters in sea food. | | | Week 15 | Evaluation of analtytical data. | | | Week 16 | End-of-term exam | | | |
| 1 | Varlık, C., Uğur, M., Gökoğlu N. ve Gün, H. 1993; Su Ürünlerinde Kalite Kontrol İlke ve Yöntemleri, Gıda Teknolojisi Derneği Yayın No: 17, İstanbul. | | | 2 | T.C. Tarım ve Köyişleri Bakanlığı Koruma ve Kontrol Genel Müdürlüğü, 2000; Su Ürünleri Kalite Kontrol El Kitabı, Ankara.
| | | 3 | Nielsen, S.S.2003; Food Analysis, Amazon, 557 s.
| | | 4 | Nielsen, S.S.2003; Food Analysis Laboratory Manual, Amazon, 265 s. | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 8 | 14/04/2009 | 1,5 | 50 | | End-of-term exam | 16 | 15/06/2009 | 2 | 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 | 2 | 14 | 28 | | Sınıf dışı çalışma | 9 | 14 | 126 | | Laboratuar çalışması | 1 | 14 | 14 | | Arasınav için hazırlık | 12 | 1 | 12 | | Arasınav | 1.5 | 1 | 1.5 | | Dönem sonu sınavı için hazırlık | 15 | 1 | 15 | | Dönem sonu sınavı | 2 | 2 | 4 | | Diğer 1 | 1 | 1 | 1 | | Total work load | | | 201.5 |
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