TÜRKÇE
ENGLISH
Information
| Code | SAİ552 |
| Name | Alternative Products of Fisheries |
| Semester | . Semester |
| Duration (T+A) | 4-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 4 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. YASEMEN YANAR |
Course Goal
identifies by-products of seafood industry to gain basic information about seafood by-products that can be eaten directly and can not be eaten directly in terms of medical and biological evaluation.
Course Content
In this lecture, evaluation of seafood by-products that can be eaten directly (fish oil, fish protein concentrate and fish flour, fermented seafood) and its nutritional values are explained. Evaluation of by-products that can not be eaten in terms of medical and biological (fish silage, kitin, gelatin, insulin iodine, mannit etc.) are are taught by theoretical lectures.
Course Precondition
None
Resources
Maximising the value of marine by-products, (2007). Edited by Fereidoon Shahidi,Published by Woodhead Publishing Limited, Abington Hall, Abington, Cambridge CB21 6AH, England, p:577
Notes
Utilization of fish waste.Author(s): Raúl Pérez Gálvez; Jean-Pascal Bergé Publisher: CRC Press, Year: 2013 ISBN: 9781466585805,1466585803
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains importance of seafood processing waste |
| LO02 | Understands the evaluation of edible by-products |
| LO03 | Describes bioactive components derived from processing waste |
| LO04 | Lists the possibilities of using marine by-products as pharmaceutical, medical and cosmetic |
| LO05 | Explains evaluation of inedible by-products |
| LO06 | Demonstrates uses of by-products from seafood processing for aquaculture and animal feed |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology | 2 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Comprehends interaction of expertise area in relation to interdisciplinary relationships | 2 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information | 2 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. | 2 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. | 1 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions | 1 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. | 2 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Develops a positive attitude towards life long learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Prepares written and visual presentations with technological devices in their area of expertise | 2 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and norms critically and changes all if necessary | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicates both in written and verbal in one foreign language | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses computer and communication technologies effectively for their expertise area. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. | 1 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process | 2 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Applies interdisciplinary studies with assimilated knowledge and skills for solving problem | 2 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Seafood processing waste situation in the world and Turkey | Reading of course subjects | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Edible Fish Processing Waste, Fish Oil Production | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Fish Protein Concentrates Production Technology | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Fermented Fish Products Production | Reading the lecture notes and related resources, homework preparation | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 5 | Hydrolysed Fish Product Production | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Production of Vitamins and Calcium | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Inedible products used in industry | Reading the related resources and browsing articles | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 8 | Mid-Term Exam | Studying for midterm exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Fish meal | Reading the related resources and browsing articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Fish silage | Reading the related resources and browsing articles | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Fish skin, Glue, insulin production | Reading the related resources and browsing articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Iot and Mannit production | Reading the lecture notes and related resources, homework preparation | Öğretim Yöntemleri: Soru-Cevap, Gösteri |
| 13 | Production and applications of chitin and chitosan | Reading the related resources and browsing articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösteri |
| 14 | Production and Uses of collagen and gelatin | Reading the related resources and browsing articles | Öğretim Yöntemleri: Alıştırma ve Uygulama, Gösteri |
| 15 | Production of fertilizers and Rennin | Reading the related resources and browsing articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Studying for final exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Studying for final exam | 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 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 28 | 28 |
| Total Workload (Hour) | 152 | ||
| Total Workload / 25 (h) | 6,08 | ||
| ECTS | 6 ECTS | ||