SUF417 Planning and equipment of processing units

3 ECTS - 1-2 Duration (T+A)- 7. Semester- 2 National Credit

Information

Code SUF417
Name Planning and equipment of processing units
Term 2024-2025 Academic Year
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 Instructor Prof. Dr. AYGÜL KÜÇÜKGÜLMEZ YANDIM (A Group) (Ins. in Charge)


Course Goal / Objective

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

Update Time: 09.05.2024 09:48