TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF FISHERIES |
| AQUA PRODUCTS ENGINEERING PR. | |
| Code | SUF303 |
| Name | Seafood Processing Technology |
| Term | 2026-2027 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Label | VK Vocational Knowledge Courses C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. AYGÜL KÜÇÜKGÜLMEZ YANDIM |
| Course Instructor |
Prof. Dr. MEHMET ÇELİK
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Describe the 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
Course Content
Current status and future developments in seafood processing technology, biochemical composition of different seafood species and factors affecting these biochemical composition, 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
Course Precondition
The course has no prerequisites.
Resources
Gülyavuz, H., Ünlüsayın, M. 2008. Su Ürünleri İşleme Teknolojisi. Akdeniz Üniversitesi, Su Ürünleri Fakültesi, Antalya.
Notes
Gökoğlu, N. 2002. Su Ürünleri İşleme Teknolojisi. Su Yayınları, recent scientific articles
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines biochemical composition of seafood products and seafood processing technology |
| LO02 | Explains the quality control methods in seafood |
| LO03 | Lists various seafood processing technologies |
| LO04 | Lists the changes during the processing of seafood |
| LO05 | Explains fish and shellfish waste utilization |
| LO06 | Explains the structure of seafood meat and its importance in terms of nutrition |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Explains the basic concepts and principles of science and basic engineering branches. | 2 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Explains basic information about ecosystem, biodiversity and sustainable resource management, design, planning and use of technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods | 3 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Explains the production and/or processing processes related to aquatic products. | |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Evaluates the accuracy, reliability and currency of the information about fisheries | 2 |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Examines events and cases with the scientific method by using theoretical and practical knowledge. | |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Investigates the problems related to fisheries using scientific methods. | 2 |
| PLO08 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | To have the skills and competence required for duties such as consultancy, auditing and expertise in businesses related to fisheries. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Takes responsibility individually or as a team member to solve problems encountered in fisheries related enterprises | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Conducts interdisciplinary studies related to fisheries. | |
| PLO11 | Yetkinlikler - Öğrenme Yetkinliği | Develops a positive attitude towards lifelong learning to learn continuously innovated knowledge and skills related to fisheries. | 3 |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Has the ability to access and use information. | 2 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge about fisheries for the benefit of society. | |
| PLO14 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Follows the events on the agenda of society and the world. | |
| PLO15 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Produces projects by taking into account the problems and needs of the social environment in which they live. | |
| PLO16 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Shares the knowledge and skills acquired in fisheries on various platforms in order to raise awareness of the society. | 2 |
| PLO17 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | To be able to use a foreign language to follow the resources related to the field and to communicate with colleagues. | |
| PLO18 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Uses information and communication technologies related to fisheries. | 3 |
| PLO19 | Yetkinlikler - Alana Özgü Yetkinlik | Carries out studies in the fields of ecosystem, biodiversity and sustainable resource management, aquaculture, fisheries and processing technology. | |
| PLO20 | Yetkinlikler - Alana Özgü Yetkinlik | Prepares and manages projects related to fisheries, taking into account environmental, technical, technological and economic aspects. | 2 |
| PLO21 | Yetkinlikler - Alana Özgü Yetkinlik | Acts in accordance with scientific, cultural and ethical values. | |
| PLO22 | Yetkinlikler - Alana Özgü Yetkinlik | Know the legislation related to the field and act accordingly. | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to seafood processing technology; definition, objectives and classification of seafood | Reading of course subject | Öğretim Yöntemleri: Anlatım |
| 2 | Physical structure and chemical composition of seafood; influencing factors and comparison with other meats | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 3 | Post-mortem changes in seafood: rigor mortis, autolysis and spoilage | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 4 | Microbiological, chemical and enzymatic deterioration in seafood; lipid hydrolysis and oxidation | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 5 | Freshness and quality control methods in seafood: sensory, physical, chemical and microbiological analyses | Reading the lecture notes and related resources, preparation for laboratory | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Deney / Laboratuvar |
| 6 | Seafood pre-processing, chilling and refrigerated storage; overview of cleaning, filleting and portioning of commercially important species (rainbow trout, European seabass and gilthead seabream) | Reading the lecture notes and related resources, preparation for laboratory | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 7 | Freezing, frozen storage and thawing technology in seafood | Reading the lecture notes and related resources, preparation for laboratory | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 8 | Midterm exam | Study for exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Salting and marination technology in seafood | Reading the lecture notes and related resources, preparation for laboratory | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 10 | Smoking technology | Reading the lecture notes and related resources, preparation for laboratory | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 11 | Drying, canning and surimi technologies in seafood; examples of value-added processed products from rainbow trout and other commercially important species | Reading the lecture notes and related resources, preparation for laboratory | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 12 | Advanced seafood processing technologies: high hydrostatic pressure, irradiation, pulsed electric fields and ultrasonication | Reading the lecture notes and related resources, preparation for laboratory | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 13 | Innovative seafood processing: ozone, cold plasma, sous-vide, ohmic heating and microwave/radio-frequency heating | Reading the lecture notes and related resources, preparation for laboratory | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 14 | Seafood packaging technologies: vacuum, modified atmosphere, active packaging and edible films/coatings | Reading the lecture notes and related resources, preparation for laboratory | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar, Soru-Cevap |
| 15 | Utilization of non-edible seafood and processing by-products: fishmeal and oil, silage, proteins, chitin-chitosan, collagen-gelatin and other value-added products | Reading the lecture notes and related resources, preparation for laboratory | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 16 | Final exam | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Final exam | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | -20 |
| 1. Midterm Exam | 100 | -20 |
| General Assessment | ||
| Midterm / Year Total | 200 | -20 |
| 1. Final Exam | - | 60 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 108 | ||
| Total Workload / 25 (h) | 4,32 | ||
| ECTS | 4 ECTS | ||