Course Structure & ECTS Credits
To see the course syllabus, please click the course title given in the table below.


Course List
Code Course Title C/E Lang L+P Hour Credits ECTS
YLSAİ 201 Special Area Course 5 0 6
YLSAİ 202 Special Area Course 5 0 6
YLSAİ 203 Special Area Course 5 0 6
YLSAİ 204 Special Area Course 5 0 6
YLSAİS 101 Seminar 0 0 6
YLSAİS 102 Seminar 0 0 6
YLSAİT 301 Thesis Work 0 0 24
YLSAİT 302 Thesis Work 0 0 24
Total ECTS credits : 84 *

. Semester Course List
Code Course Title Lang L+P Hour Credits ECTS
SAİ 008 Surimi Technology 3 3 6
SAİ 010 Preservation and Quality Changes of Fish During Freezing and Frozen 2+2 3 6
SAİ 012 Bioactive Compounds from Shellfish 4 4 6
SAİ 016 Fish Fermentation Technology 3 3 6
SAİ 017 Quality Changes in Shellfish 2+2 3 6
SAİ 021 Moleculer identification of fish spoilage bacteria and food-borne pathogens 3 3 6
SAİ 501 Vitamins and Trace Elements in Fish Nutrition 2 2 6
SAİ 502 Feeds and Methods of Chemical Analysis 2+2 3 6
SAİ 503 Advanced Fish Nutrition Biochemistry 3 3 6
SAİ 504 Advanced Fish Nutrition Physiology 3 3 6
SAİ 505 Quality Controls and Preservation in Fresh Seafood 3 3 6
SAİ 506 Analysis Methods in Seafood 3 3 6
SAİ 508 Laboratory Working Regulations 3 3 6
SAİ 509 Advanced Food Chemistry 3 3 6
SAİ 511 Antioxidants 2 2 6
SAİ 517 Fish Smoking Techniques 4 4 6
SAİ 521 Packaging Methods in Seafood and Seafood Products 2+2 3 6
SAİ 524 Fishing Methods of Invertebrates 2 2 6
SAİ 525 Advanced Spoilage Indicators in Seafood 2+2 3 6
SAİ 526 Selectivity of passive fishing gears 3 3 6
SAİ 529 Fishing Gears and Environmental Effects of Fishing Methods 2 2 6
SAİ 530 Seafood Biochemistry and Factors That Effect on Seafood Biochemistry 3 3 6
SAİ 532 Seafood and Importance of Nutrition 3 3 6
SAİ 533 Selectivity on Passive Fishing Gears 3 3 6
SAİ 536 Food Safety Management Systems 3 3 6
SAİ 539 Seafood Enzimology 3 3 6
SAİ 540 Structure of the Turkish fisheries and Analysis 2 2 6
SAİ 541 Seafood Toxins 1+2 2 6
SAİ 543 Basic Fish Capture Techniques 4 4 6
SAİ 545 Trawl Fishery and selectivity 2+2 3 6
SAİ 547 The Determination of the Biochemical and Physical Spoilage Parameters in Seafoods 2+2 3 6
SAİ 548 Advanced Processing Technics of Seafood 3 3 6
SAİ 551 Functional Food in Seafood 3 3 6
SAİ 552 Alternative Products of Fisheries 4 4 6
SAİ 553 Crustacean and Mollusc Processing Technology 3 3 6


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