COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Seafood Processing Technology SUF   303 5 2 3 4

Prerequisites and co-requisites
Recommended Optional Programme Components None

Language of Instruction Turkish
Course Level First Cycle Programmes (Bachelor's Degree)
Course Type
Course Coordinator Prof.Dr. Mehmet ÇELİK
Instructors
Prof.Dr.MEHMET ÇELİK1. Öğretim Grup:A
 
Assistants
Goals
Describe to biochemical composition of raw and processed seafood products and seafood processing technology, explain the quality control methods in seafood, explain various seafood processing technologies, describe the changes during the processing of seafood, explain fish and shellfish waste utilization
Content
The state of seafood processing technology at present and in the future, biochemical rates of different seafood species and factors effecting these biochemical rates, chemical, physical, microbiological and sensory changes after catching, pre-processing technology (filleting etc.) in seafood, chilling, freezing, smoking, canning, salting, drying, marinating, surimi and packing technologies in seafood, fermented fish products, fish and shellfish waste utilization, practices of these processing techniques in different seafood

Learning Outcomes
1) Define biochemical composition of seafood products and seafood processing technology
2) Explain the quality control methods in seafood
3) Explain various seafood processing technologies
4) Describe the changes during the processing of seafood
5) Explain fish and shellfish waste utilization
6)
7)
8)
9)
10)
11)
12)
13)
14)
15)


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 Introduction to seafood processing technology,The state of seafood processing technology at present and in the future, biochemical rates of different seafood species and factors effecting these biochemical rates Reading of course subject Lecture
2 The properties of seafood Reading the lecture notes and related resources Lecture
Discussion
Drilland Practice
3 Chemical, physical, microbiological and sensory changes after catching Reading the lecture notes and related resources Lecture
Discussion
Drilland Practice
4 The protection of freshness in seafood Reading the lecture notes and related resources Lecture
Discussion
Drilland Practice
5 Quality control methods (chemical, physical, sensory, microbial) in seafood Reading the lecture notes and related resources, preparation for laboratory Lecture
Discussion
Drilland Practice
6 Chilling and freezing technology Reading the lecture notes and related resources, preparation for laboratory Lecture
Discussion
Drilland Practice
7 Salting and marination technology, homework Reading the lecture notes and related resources, preparation for laboratory, homework preparation Lecture
Discussion
Drilland Practice
8 Midterm Study for exam Testing
9 Drying technology Reading the lecture notes and related resources, preparation for laboratory Lecture
Discussion
Drilland Practice
10 Smoking technology Reading the lecture notes and related resources, preparation for laboratory Lecture
Discussion
Drilland Practice
11 Canning technology Reading the lecture notes and related resources, preparation for laboratory Lecture
Discussion
Drilland Practice
12 Surimi technology Reading the lecture notes and related resources, preparation for laboratory Lecture
Discussion
Drilland Practice
13 Packing technology Reading the lecture notes and related resources, preparation for laboratory Lecture
Discussion
Drilland Practice
14 Fish waste utilization Reading the lecture notes and related resources, preparation for laboratory Lecture
Discussion
Drilland Practice
15 Shellfish waste utilization, homework Reading the lecture notes and related resources, preparation for laboratory, homework preparation Lecture
Discussion
Drilland Practice
16-17 Final exam Study for exam Testing

Recommended or Required Reading
Textbook
Additional Resources
Gülyavuz, H., Ünlüsayın, M. 2008. Su Ürünleri İşleme Teknolojisi. Akdeniz Üniversitesi, Su Ürünleri Fakültesi, Antalya