| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | FBT682-14 | EDIBLE FILMS/COATINGS AND THEIR USE IN SEAFOOD | Compulsory | 1 | 1 | 6 |
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| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| The course aims to give information to students about importance of edible films/coatings, types and characterization of edible films/coatings, methods of synthesis and their application in seafood |
| Name of Lecturer(s) |
| Faculty Member |
| Learning Outcomes |
| 1 | To have knowledge about edible films and coatings | | 2 | To have knowledge about characterization and properties of edible films and coatings, types of edible films and coatings | | 3 | To have knowledge about application areas of edible films and coatings and the use of their applications in seafood. | | 4 | | | 5 | |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| The definition of edible films/coatings, types (polysaccharides, protein, lipid, composites and antimicrobial), synthesis and characterization of edible films and coatings, and their use in seafood |
| Weekly Detailed Course Contents |
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| 1 | Introduction to edible films and coatings | | | | 2 | Types of edible films and coatings | | | | 3 | Polysaccharides based edible films and coatings | | | | 4 | Protein based edible films and coatings | | | | 5 | Lipid and composite based edible films and coatings | | | | 6 | Antimicrobial edible films and coatings | | | | 7 | Synthesis of edible films and coatings | | | | 8 | Midterm exam | | | | 9 | Characterization of edible films and coatings | | | | 10 | The importance of edible films and coating for seafood | | | | 11 | Application of edible films and coatings in seafood (I) | | | | 12 | Application of edible films and coatings in seafood (II) | | | | 13 | Application of antimicrobial edible films and coatings in seafood | | | | 14 | Use of composite edible films and coatings in seafood | | | | 15 | The advantages and disadvantages of edible films and coating for seafood | | | | 16 | Final exam | | |
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| Recommended or Required Reading |
| Biopolymers-New materials for sustainable films and coatings, edited by David Plackett, John Wiley and Sons Ltd
Lecture presentations and relevant articles
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
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| Workload Calculation |
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| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 12 | 3 | 36 |
| Criticising Paper | 10 | 2 | 20 |
| Individual Study for Homework Problems | 10 | 2 | 20 |
| Individual Study for Mid term Examination | 10 | 2 | 20 |
| Individual Study for Final Examination | 10 | 5 | 50 |
| Report | 10 | 3 | 30 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | | LO2 | 5 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | | LO3 | 5 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | | LO4 | | | | | | | | | | | | | | LO5 | | | | | | | | | | | | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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