TÜRKÇE
ENGLISH
Information
| Code | SUF303 |
| Name | Seafood Processing Technology |
| Term | 2022-2023 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 |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. AYGÜL KÜÇÜKGÜLMEZ YANDIM |
| Course Instructor |
Prof. Dr. AYGÜL KÜÇÜKGÜLMEZ YANDIM
(A Group)
(Ins. in Charge)
Doç. Dr. MUSTAFA DURMUŞ (A Group) (Asst. Ins.) Prof. Dr. ESMERAY KÜLEY (A Group) (Asst. Ins.) |
Course Goal / Objective
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
Course 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
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.
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 | Describes 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 | Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. | 2 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Assessment of data scientifically on fisheries engineering, determining and solving the problems | 4 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution | 4 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Having plan any study related to fisheries science as an individually, managing and consulting. | 2 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning | 5 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Improving life-long learning attitude and using the information to the public interest. | 3 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Creating public awareness about fisheries and having the ability to ensure sustainable use of aquatic resources. | 3 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicating oral and written effectively, participating the seminars and meetings in expertise field, following the foreign language publications. | 4 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Using the informatics and communicating technology | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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. | 2 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas. | 3 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | 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 | 2 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 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 | Öğretim Yöntemleri: Anlatım |
| 2 | The properties of seafood | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 3 | Chemical, physical, microbiological and sensory changes after catching | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 4 | The protection of freshness in seafood | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 5 | Quality control methods (chemical, physical, sensory, microbial) in seafood | Reading the lecture notes and related resources, preparation for laboratory | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 6 | Chilling and freezing technology | Reading the lecture notes and related resources, preparation for laboratory | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 7 | Salting and marination technology | Reading the lecture notes and related resources, preparation for laboratory | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 8 | Midterm exam | Study for exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Drying technology | Reading the lecture notes and related resources, preparation for laboratory | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 10 | Smoking technology | Reading the lecture notes and related resources, preparation for laboratory | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 11 | Canning technology | Reading the lecture notes and related resources, preparation for laboratory | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 12 | Surimi technology | Reading the lecture notes and related resources, preparation for laboratory | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 13 | Packing technology | Reading the lecture notes and related resources, preparation for laboratory | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 14 | Fish waste utilization | Reading the lecture notes and related resources, preparation for laboratory | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 15 | Shellfish waste utilization | Reading the lecture notes and related resources, preparation for laboratory | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 16 | Final exam | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Final exam | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
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 | ||