TÜRKÇE
ENGLISH
Information
| Code | SUF303 |
| Name | Seafood Processing Technology |
| Term | 2024-2025 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 | Explains the basic concepts and principles of science and basic engineering branches. | 2 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Explains basic information about ecosystem, biodiversity and sustainable resource management, design, planning and use of technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Explains the production and/or processing processes related to aquatic products. | 2 |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Evaluates the accuracy, reliability and currency of the information about fisheries | |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Examines events and cases with the scientific method by using theoretical and practical knowledge. | |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Investigates the problems related to fisheries using scientific methods. | 5 |
| PLO08 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | To have the skills and competence required for duties such as consultancy, auditing and expertise in businesses related to fisheries. | 3 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Takes responsibility individually or as a team member to solve problems encountered in fisheries related enterprises | 3 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Conducts interdisciplinary studies related to fisheries. | 4 |
| PLO11 | Yetkinlikler - Öğrenme Yetkinliği | Develops a positive attitude towards lifelong learning to learn continuously innovated knowledge and skills related to fisheries. | |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Has the ability to access and use information. | 3 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge about fisheries for the benefit of society. | 2 |
| PLO14 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Follows the events on the agenda of society and the world. | 4 |
| PLO15 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Produces projects by taking into account the problems and needs of the social environment in which they live. | |
| PLO16 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Shares the knowledge and skills acquired in fisheries on various platforms in order to raise awareness of the society. | |
| PLO17 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | To be able to use a foreign language to follow the resources related to the field and to communicate with colleagues. | |
| PLO18 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Uses information and communication technologies related to fisheries. | |
| PLO19 | Yetkinlikler - Alana Özgü Yetkinlik | Carries out studies in the fields of ecosystem, biodiversity and sustainable resource management, aquaculture, fisheries and processing technology. | |
| PLO20 | Yetkinlikler - Alana Özgü Yetkinlik | Prepares and manages projects related to fisheries, taking into account environmental, technical, technological and economic aspects. | |
| PLO21 | Yetkinlikler - Alana Özgü Yetkinlik | Acts in accordance with scientific, cultural and ethical values. | |
| PLO22 | Yetkinlikler - Alana Özgü Yetkinlik | Know the legislation related to the field and act accordingly. |
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 | ||