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Information
| Code | SAİ008 |
| Name | Surimi Technology |
| Term | 2022-2023 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. YEŞİM ÖZOĞUL |
Course Goal / Objective
Gives information on surimi technology, production of surimi, quality and safety of surimi
Course Content
Gives information on surimi technology, produces surimi and evaluation of surimi in terms of sensory, chemical and microbiological parameters
Course Precondition
None
Resources
Lecture Notes and Books Other Resources
Notes
Internet
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learning products obtained from surimi |
| LO02 | Learning processing techniques for surimi production |
| LO03 | Learning the tools and equipment used in surimi production |
| LO04 | Learning the quality changes occurring during processing and storage of surimi |
| LO05 | Learning how to assess quality of surimi products |
| LO06 | Evaluates surimi in terms of chemical, sensory and microbiological |
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 | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Comprehends interaction of expertise area in relation to interdisciplinary relationships | 5 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information | 4 |
| 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. | 3 |
| 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. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions | 4 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. | 3 |
| 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 | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and norms critically and changes all if necessary | 3 |
| 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. | 4 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. | 2 |
| 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 | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Applies interdisciplinary studies with assimilated knowledge and skills for solving problem | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | History of surimi production technology and resources | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 2 | Production of surimi from white muscle fish | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 3 | Production of surimi from white muscle fish, and giving assignment for students | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 4 | Production of surimi from dark-muscle and fatty fish 1 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Gösteri, Beyin Fırtınası |
| 5 | Production of surimi from dark-muscle and fatty fish 2 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Gösteri, Beyin Fırtınası |
| 6 | Innovative technology in surimi production | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Gösteri, Beyin Fırtınası |
| 7 | Products obtained from surimi | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Gösteri |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
|
| 9 | Crystabilization of surimi protein, chemistry of surimi gelation 1 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 10 | Crystabilization of surimi protein, chemistry of surimi gelation 2 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 11 | Additives and formulations for surimi based products | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Gösteri, Beyin Fırtınası |
| 12 | Assesment of surimi quality in terms of sensory methods 1 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Deney / Laboratuvar |
| 13 | Assesment of surimi quality in terms of sensory and chemical methods 2 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Deney / Laboratuvar |
| 14 | Assesment of surimi quality in terms of chemical and microbiological methods 3 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Deney / Laboratuvar |
| 15 | Assesment of surimi quality in terms of microbiological methods | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Deney / Laboratuvar |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
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 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||