SUF303 Seafood Processing Technology

4 ECTS - 2-2 Duration (T+A)- 5. Semester- 3 National Credit

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 Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. 2
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.
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. 2
PLO06 Bilgi - Kuramsal, Olgusal Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning 5
PLO07 Beceriler - Bilişsel, Uygulamalı Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication.
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. 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
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. 2
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. 3
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 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

Update Time: 09.05.2024 09:47