TÜRKÇE
ENGLISH
Information
| Unit | |
| Code | SD0474 |
| Name | Processing Tecniques in Seafood Science |
| Term | 2021-2022 Academic Year |
| Term | Fall and Spring |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Önlisans/Lisans Dersi |
| Label | NFE Non-Field Elective Courses (University) UCC University Common Course |
| Mode of study | Uzaktan Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Dr. ALİ SERHAT ÖZKÜTÜK |
| Course Instructor |
Öğr. Gör. Dr. ALİ SERHAT ÖZKÜTÜK
(Güz)
(A Group)
(Ins. in Charge)
Öğr. Gör. Dr. ALİ SERHAT ÖZKÜTÜK (Bahar) (A Group) (Ins. in Charge) |
Course Goal / Objective
In this course, it is aimed to examine the quality characteristics, preservation and processing techniques of fishery products for practice. It is aimed to introduce new technologies used in the processing of shellfish products that require different processing techniques.
Course Content
Fisheries Processing Techniques course covers topics such as the chemical composition of fish and other aquatic products, their quality characteristics, their importance in terms of nutrition, changes in fish meat quality after death and the effects of these changes on technological quality. In addition, in this course, basic technological processes such as freezing, salting, drying, canning and smoking, which are applied in the evaluation of fishery products, are explained by considering the product characteristics. In addition, fisheries microbiology, toxins in fishery products and packaging techniques are also mentioned.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | The student knows how to establish the relationship between biochemical changes and quality in seafood products. |
| LO02 | The student will have comprehensive information about the basic processes applied to seafood. |
| LO03 | The student knows the importance of engineering perspective in the processing of seafood products. |
| LO04 | The student gains the ability to identify and solve the problems that may be encountered in the storage and processing of seafood products. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Classification, anatomy and physiology of fish | ||
| 2 | Chemical composition | ||
| 3 | Glycolysis and post-mortem changes | ||
| 4 | Freshness criteria in seafood | ||
| 5 | Processing of fresh fish | ||
| 6 | Processing of fresh fish | ||
| 7 | Freezing of seafood | ||
| 8 | Mid-Term Exam | ||
| 9 | Salting and drying techniques | ||
| 10 | Smoking technology | ||
| 11 | Canning techniques | ||
| 12 | Processing of crustaceans | ||
| 13 | Seafood microbiology | ||
| 14 | Packaging techniques | ||
| 15 | Packaging techniques | ||
| 16 | Term Exams | ||
| 17 | Term Exams |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 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 | 2 | 28 |
| 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) | 80 | ||
| Total Workload / 25 (h) | 3,20 | ||
| ECTS | 3 ECTS | ||