TÜRKÇE
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Information
| Code | SUF315 |
| Name | Minced Fishery Products Technology |
| Semester | 5. Semester |
| Duration (T+A) | 1-2 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. GÜLSÜN ÖZYURT |
Course Goal
Teaches Changes in processing techniques and quality products made with minced seafood
Course Content
Changes in processing techniques and quality products made with minced seafood
Course Precondition
Yok
Resources
Seafood processing technology books, reviews and articles
Notes
internet sources
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explain to minced fish meat product |
| LO02 | Explain to each product processing technique |
| LO03 | Show to tools and equipment for using minced seafood |
| LO04 | Explains the quality changes that occur during processing and storage. |
| LO05 | Explain Legal regulatory of minced seafood |
| LO06 | Measures the quality of minced seafood |
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. | 3 |
| 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. | 3 |
| 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. | 5 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning | 3 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication. | 4 |
| 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. | 1 |
| 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 | 2 |
| 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. | 3 |
| 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. | |
| 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 | 4 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field | 2 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction of Seafood processing technology. | Lectures and brainstorming | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 2 | Explain to Machinery and equipment necessary for minced seafood | Assignments, oral presentations and laboratory applications | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 3 | Processing of Fish burger and technology | Assignments, oral presentations and laboratory applications | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 4 | Quality changes of Fish burger during storage | Assignments, oral presentations and laboratory applications | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 5 | Processing of Fish kroket and technology | Assignments, oral presentations and laboratory applications | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 6 | Quality changes of Fish kroket during storage | Assignments, oral presentations and laboratory applications | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 7 | Intoduction of surimi technology | Assignments, oral presentations and laboratory applications | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Study for exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Quality changes of surimi during storage | Assignments, oral presentations and laboratory applications | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 10 | Quality evaluation of surimi based products | Assignments, oral presentations and laboratory applications | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 11 | Fish sausage and salami technology | Assignments, oral presentations | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 12 | Quality changes of fish sausage and salami during storage | Assignments, oral presentations | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 13 | Legal regulatory of minced seafood | Assignments, oral presentations | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 14 | Continuation of legal regulatory of minced seafood | Assignments, oral presentations | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 15 | Assesment of homework | Assignments, oral presentations | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 16 | Term Exams | Writing exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Writing exam | Ölçme Yöntemleri: Yazılı Sınav |
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 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 10 | 10 |
| Total Workload (Hour) | 86 | ||
| Total Workload / 25 (h) | 3,44 | ||
| ECTS | 3 ECTS | ||