Course Content
WeekTopicsStudy Materials _ocw_rs_drs_yontem
1 Definition of biotechnology, food biotechnology and the historical development of traditional and modern biotechnology Reading the lecture notes and related resources
2 Aquatic biotechnology: biotechnological applications of aquaculture, transgenic fish, the effects on human health Reading the lecture notes and related resources
3 Biotechnological Advances in Fish Processing Technology Reading the lecture notes and related resources, preparation of homework
4 Enzyme biotechnology, their use in seafood processing Reading the lecture notes and related resources, preparation for laboratory
5 Method development of use of proteases: protein hydrolyzate, fish processing waste protein extraction Reading the lecture notes and related resources, preparation for laboratory
6 The use of proteases on removal of fish scales,shell separation of crustacean and reduce the time of ripening of salted fish Reading the lecture notes and related resources, browse the article related to the course
7 the use of proteases in reducing the viscosity of the mucosa and tenderizing of squid Study for exam
8 Midterm exam Reading the lecture notes and related resources, browse the article related to the course
9 the use of proteases production of caviar and Isolation of pigments Reading the lecture notes and related resources, browse the article related to the course
10 The use of transglutaminase: make the changes of texture Reading the lecture notes and related resources, browse the article related to the course
11 The use of lipases: The use of EPA and DHA extraction Reading the lecture notes and related resources, preparation of homework
12 The importance of quality control of enzymes; quality indicator and enzymes for analytical purposes; Biosensors Reading the lecture notes and related resources, browse the article related to the course
13 The determination of the quality of fresh fish direct enzymatic methods: K-value, TMA analysis etc. Reading the lecture notes and related resources, browse the article related to the course
14 Enzymatic assay methods on processed fish products, the use of enzymes in the determination of the frozen-thawed fish products Reading the lecture notes and related resources
15 Extraction of bioactive compounds in seafood processing waste Reading the lecture notes and related resources, browse the article related to the course
16-17 Final exam Reading the lecture notes and related resources

Recommended or Required Reading
Textbook
Additional Resources