TÜRKÇE
ENGLISH
Information
| Code | SUF417 |
| Name | Planning and equipment of processing units |
| Semester | 7. 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. AYGÜL KÜÇÜKGÜLMEZ YANDIM |
Course Goal
Planning and design of seafood processing factories, rules to be followed in processing factories, planning of all stages of products from factory entrance to exit, final product control, legal regulations related to processing factories
Course Content
General properties of seafood processing plants, the location, substructure, technical and physical conditions of seafood processing plant, characteristics of tools and equipment used in processing plants, the design and planning of a optimum processing unit, sections to be found in processing plants, the features of storage units, hygiene mechanism in processing plants, cleaning and disinfection applications, measures should be taken in seafood processing plants for personal hygiene, technical tour to regional seafood processing plants.
Course Precondition
The course has no prerequisites.
Resources
Lecture note titled "Planning and Equipment of Processing Units"
Notes
Legal Regulations
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Lists the seafood processing technologies |
| LO02 | Explains the design and equipment of seafood processing plants. |
| LO03 | Explains the situation of seafood processing factories in Turkey |
| LO04 | Learns the legal regulations about seafood processing factories |
| LO05 | Explains the establishment of seafood processing factories |
| LO06 | Lists the product flow in factories |
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 | 3 |
| 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. | 2 |
| 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 | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Having plan any study related to fisheries science as an individually, managing and consulting. | 4 |
| 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. | |
| 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 | 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. | |
| 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. | 1 |
| 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 | General introduction to seafood processing technology | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım |
| 2 | Formal traditional unit display | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Gösteri, Soru-Cevap |
| 3 | Explanation of the differences of processing units according to their shapes | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösteri |
| 4 | Cooling systems | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Gösteri |
| 5 | The importance of cooling units | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösteri |
| 6 | Worker control | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Gösteri |
| 7 | Control and cleaning of work areas | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Gösteri |
| 8 | Midterm exam | Midterm exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Product classification | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 10 | Hygiene and sanitation | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 11 | Freezing methods and equipment | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 12 | Other preservation methods in seafood | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 13 | Control of seafood waste | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 14 | Quality control regulations in seafood processing technology | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım |
| 15 | Marketing of seafood products | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Written examination | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Written examination | 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 | 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 | ||