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
1) Provides cold preservation of seafood
2) Define and perform the appropriate method for the purpose
3) Identifies the problems encountered in cold or frozen seafood products
4) Takes precautions to encountered problems
5) Determines the quality changes of frozen seafood
6)
7)
8)
9)
10)
11)
12)
13)
14)
15)