COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
The Application of Biotechnology in Seafood Proces * SUF   324 6 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. Yasemen YANAR
Instructors
Prof. Dr.YASEMEN YANAR1. Öğretim Grup:A
 
Assistants
Goals
To identify biotechnological developments in seafood processing technology,To gain basic information about the methods used in this field and biotechnological applications
Content
In this lecture, the definition of biotechnology, explaining the importance of the main application areas. Differences in traditional and modern biotechnology are thought. Explaining the developments in the field of food biotechnology.The application of biotechnoloy in seafood processing technology is thought. The utilization of enzymes such as protease, lipase and transglutaminase as processing aids and quality control.

Learning Outcomes
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