COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Minced Fishery Products Technology * SUF   315 5 1 2 3

Prerequisites and co-requisites Yok
Recommended Optional Programme Components None

Language of Instruction Turkish
Course Level First Cycle Programmes (Bachelor's Degree)
Course Type
Course Coordinator Prof.Dr. Gülsün ÖZYURT
Instructors
Prof.Dr.GÜLSÜN ÖZYURT1. Öğretim Grup:A
 
Assistants
Goals
Teaches Changes in processing techniques and quality products made with minced seafood
Content
Changes in processing techniques and quality products made with minced seafood

Learning Outcomes
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Course's Contribution To Program
NoProgram Learning OutcomesContribution
12345
1
Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications.
X
2
2. Assessment of data scientifically on fisheries engineering, determining and solving the problems
X
3
3. Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques.
X
4
4. Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution
X
5
5. Having plan any study related to fisheries science as an individually, managing and consulting.
X
6
6.Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning
X
7
7. Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication.
X
8
8. Improving life-long learning attitude and using the information to the public interest.
9
9. Creating public awareness about fisheries and having the ability to ensure sustainable use of aquatic resources.
X
10
10. Communicating oral and written effectively, participating the seminars and meetings in expertise field, following the foreign language publications.
X
11
11. Using the informatics and communicating technology
12
12. Improves constantly itself , as well as professional development scientific, social, cultural and artistic fields according to his/her interests and abilities identifying needs of learning.
13
13. Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas.
14
14. Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field
X
15
15. Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field

Course Content
WeekTopicsStudy Materials _ocw_rs_drs_yontem
1 Introduction of Seafood processing technology. Lectures and brainstorming
2 Explain to Machinery and equipment necessary for minced seafood Assignments, oral presentations and laboratory applications
3 Processing of Fish burger and technology Assignments, oral presentations and laboratory applications
4 Quality changes of Fish burger during storage Assignments, oral presentations and laboratory applications
5 Processing of Fish kroket and technology Assignments, oral presentations and laboratory applications
6 Quality changes of Fish kroket during storage Assignments, oral presentations and laboratory applications
7 Intoduction of surimi technology Assignments, oral presentations and laboratory applications
8 Midterm exam Study for exam
9 Quality changes of surimi during storage Assignments, oral presentations and laboratory applications
10 Quality changes of surimi during storage Assignments, oral presentations and laboratory applications
11 Fish sausage and salami technology Assignments, oral presentations
12 Quality changes of fish sausage and salami during storage Assignments, oral presentations
13 Legal regulatory of minced seafood Assignments, oral presentations
14 Continuation of legal regulatory of minced seafood Assignments, oral presentations
15 Assesment of homework Assignments, oral presentations
16-17 Final examination Writing exam

Recommended or Required Reading
Textbook
Additional Resources