TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FISHING AND PROCESSING TECHNOLOGY OF AQUATIC PRODUCTS (PhD) | |
| Code | SAİ005 |
| Name | Sea Food Service |
| Term | 2018-2019 Academic Year |
| Term | Fall |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MEHMET ÇELİK |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
The aim of the course is to evaluate the health conditions of animal foods (cattle, sheep, poultry and aquatic life) and at the same time to transform the meat into meat and to process the meat in a healthy manner. Teaching of the conversion of animal foods into pre-processing and post-processing qualities and new products in order to achieve these. Animal enterprises are among the aims to learn and implement on-site topics to be done in the future.
Course Content
Slaughterhouse and meat technology, structural and technical features of slaughterhouses and combiners, health inspection of meat and legal regulations related thereto, hygiene, microbiology and meat products technology in meat and meat production areas, poultry cutting and meat inspection and slaughtering by- products, their nutritional properties and processing.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | To be able to evaluate the water products in terms of food |
| LO02 | Plant of different uses |
| LO03 | Know how to add albeni property |
| LO04 | know how the products look delicious |
| LO05 | Uses Colors and Flavors |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Development and deepen of subjects with distinctive thought and novel innovations in Fishing and Seafood Processing Technology after Master Degree. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Compression of interaction of expertise area in relation to interdisciplinary relationships. PhD students with expert knowledge reach the novel results to analyse, synthase and interpret new ideas | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Assessment of up to date information systematically in their expertise area, gaining skills at advanced level in using research methods. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Development of novel ideas, methods or projects in in their expertise area, application of existing methods or projects to a different field. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Comprehension and investigation of original subject in their expertise area and also adaption and application of this original subject, analysing and assessment of different thoughts and new ideas critically. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Development of new ideas, methods or designs to innovate for Fishing and Seafood Processing Technology, or application of an existing method in their study area. | 4 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Contributes to the solution of problems and information in their field by publishing paper in national or international scientific journals. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Developing new ideas and methods in their field by means of creative and critical thinking, being successful in solving problem and making decision. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examining, and developing social relationship and defending their novel ideas during discussions with experts in their field and communicating effectively to prove their adequacy in their field. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Defending their novel ideas during discussions with experts in their field and effective communication to demonstrate their adequacy in their field. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicating and discussing written, verbal and visual in one foreign language at least. | |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the technological, social and cultural improvements with academic and professional discipline in Fishing and Seafood Processing Technology | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Establishes a functional interaction using strategic decision making process in the solution of problems related to their study area. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Finds solutions in social, scientific, cultural and ethical issues in related to expertise area and this supports the development of value. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition and characteristics of aquatic products | Lecture Notes | |
| 2 | meat structure in aquatic products | Lecture Notes | |
| 3 | heat treatment and its effects on aquaculture | Lecture Notes | |
| 4 | different seafood processing methods | Lecture Notes | |
| 5 | Definition of service materials | Laboratory Sharing | |
| 6 | service materials by type | Laboratory Sharing | |
| 7 | ornamental materials in service | Laboratory Sharing | |
| 8 | Mid-Term Exam | written examination | |
| 9 | flavorins | Visual Expression | |
| 10 | sauces | Visual Expression | |
| 11 | ornamental foods | Visual Expression | |
| 12 | aroma ingredients | Visual Expression | |
| 13 | calculation of nutritional value | laboratory applied | |
| 14 | statistical evaluation of foodstuffs | laboratory applied | |
| 15 | interpretation techniques of results | Controversial | |
| 16 | Term Exams | written examination | |
| 17 | Term Exams | written examination |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||