Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
1001002112014SEAFOOD CHEMISTRY ICompulsory234
Level of Course Unit
First Cycle
Objectives of the Course
The aim of this course is to teach students, definitions, structures, interactions and changes of chemical components of seafood.
Name of Lecturer(s)
Prof.Dr.Ufuk ÇELİK, Assist.Prof.Dr. Can ALTINELATAMAN
Learning Outcomes
1At the end of the course, students should be able to: Know the chemical profiles of the foods.
2Have detailed information about structures of food components and minimize the losses during process.
3Consider the nutritional values and interactions of food components for human nutrition.
4Presume the possible losses due to processing conditions, prevent the quality and quantity of food.
5Know the seasonal nutritutive value of seafood and save these characteristic spesifications.
6Apply the procedures that protect of seafood from contaminants
7Find the optimum conditions for every processing method and know textural, chemical and sensorial effects of water.
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Structures and functions of lipids, proteins, vitamin, minerals, water and carbohydrates. Their existance, interactions and losses in seafood.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Introduction to Food Chemistry. basic conceptsLab. rules, introducing apparatus.
2Definition, classification and spesifications of fatty acidsAnalysis accuracy and error, sample preparation
3Formation, spesifications, reactions and interactions of lipidsEvaluation of analysis results
4Other lipid compundsTotal lipid analysis in seafood
5Seafood lipids, their spesifications and reactionsFatty acid analysis in seafood
6Midterm exam
7Definition, structures and spesifications of aminoacidsHumidity analysis and total dry matter determination in seafood
8Definiton, structures and classifications of proteinsAsh analysis in seafood
9Reactions, functions, interactions of aminoacids and proteinsProtein analysis of seafood
10Spesific seafood proteins, peptides and their functionsAminoacid analysis of seafood
11Water soluble vitamins and their functionsAnalysis of some spesific compounds in seafood
12Lipid soluble vitamins and their functionsMethods for carbohydrate analysis in seafood
13Micro and macro elements and their functionsMethods for vitamin analysis in seafood
14Water, carbohydrates and their functionsMethods for heavy metals and other contaminants in seafood
15Contaminants and their effectsGeneral debate, questions & answers
16Final exam
Recommended or Required Reading
Lecturer notes
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Sınavı1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Attending Lectures14228
Laboratory14228
Self Study14114
Individual Study for Mid term Examination11010
Individual Study for Final Examination11515
Reading14114
TOTAL WORKLOAD (hours)111
Contribution of Learning Outcomes to Programme Outcomes
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LO24334244432253
LO34534345533344
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LO65555445443453
LO75555445433453
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr