COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Cold Storage Technology of Seafood * SUF   418 8 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
To teach the cold storage techniques used in raw or processed products, system selection, principles applied for the determination and preservation of seafood quality
Content
In this course contains cold storage techniques, cold storage rooms, planning for a freezing system, freezing time-the need to know, system selection, physical and chemical changes during freezing and thawing of seafood.

Learning Outcomes
-


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.
X
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 The effects of different temperatures in food preservation on the microorganism Reading the lecture notes and related resources
2 Cold storage techniques in seafood Reading the lecture notes and related resources
3 Types of ices, homework Reading the lecture notes and related resources
4 Superchilling Reading the lecture notes and related resources
5 Cold storage rooms, disinfectants in cold storage rooms and aquaculture enterprises Reading the lecture notes and related resources
6 Fozen storage Reading the lecture notes and related resources
7 Freezing time, influencing factors and calculations Reading the lecture notes and related resources
8 Midterm exam Study for exam
9 Measuring freezing time, homework Reading the lecture notes and related resources
10 Changes of frozen seafood Reading the lecture notes and related resources
11 Cryogenic refrigeration systems Reading the lecture notes and related resources
12 Mechanical refrigeration systems Reading the lecture notes and related resources
13 System selection and planning Reading the lecture notes and related resources
14 Thawing of seafood Reading the lecture notes and related resources
15 "The effects of storage at different temperatures on the quality of seafood products" student presentations Reading the lecture notes and related resources
16-17 Final examination Study for exam

Recommended or Required Reading
Textbook
Additional Resources