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
DSAİ 201 Special Area Course 5 0 6
DSAİ 202 Special Area Course 5 0 6
DSAİ 203 Special Area Course 5 0 6
DSAİ 204 Special Area Course 5 0 6
DSAİ 205 Special Area Course 5 0 6
DSAİ 206 Special Area Course 5 0 6
DSAİ 207 Special Area Course 5 0 6
DSAİ 208 Special Area Course 5 0 6
DSAİS 101 Seminar 0 0 6
DSAİS 102 Seminar 0 0 6
DSAİT 301 Thesis Work 0 0 24
DSAİT 302 Thesis Work 0 0 24
DSAİT 303 Thesis Work 0 0 24
DSAİT 304 Thesis Work 0 0 24
DSAİT 305 Thesis Work 0 0 24
DSAİT 306 Thesis Work 0 0 24
Total ECTS credits : 204 *

. Semester Course List
Code Course Title Lang L+P Hour Credits ECTS
SAİ 005 Sea Food Service 3 3 6
SAİ 014 Bacterial Organic Acid Production Its Use in Seafood Preservation 3 3 6
SAİ 015 Nanotechnology in Seafood 2 2 6
SAİ 019 Bioploymers in Seafood and Application Areas 3 3 6
SAİ 023 Natural Antimicrobials and Methods for Activity Assay in Seafood 3 3 6
SAİ 025 Seafood By-products and Discard Processing 2+2 3 6
SAİ 510 The Effects of Nutrition on the Chemical Quality of Fish 3 3 6
SAİ 514 Seafood Processing Techniques 4 4 6
SAİ 516 Advanced Microbiological Methods in Seafood Processing Technology 2+2 2 6
SAİ 519 Biogenic Amines in Seafood 3 3 6
SAİ 522 Longlines and longline fishing. 2 2 6
SAİ 527 Fish behaviour in fisheries 2 2 6
SAİ 528 Underwater İmaging Techniques 2+2 2 6
SAİ 531 Inland Fishing and Management 2+2 3 6
SAİ 535 Seafood Additives and Safety 2+2 3 6
SAİ 538 Bycatch Problems in Fisheries 3 3 6
SAİ 542 HPLC Applications in Biotechnology 3 3 6
SAİ 549 Lagoon Fishing 3 3 6
SAİ 550 Seafood Flavors 4 4 6
SAİ 555 Edible Films/Coatings and Use of Seafood 4 4 6
SAİ 557 Gas Chromatography 4 4 6


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