TÜRKÇE
ENGLISH
Information
| Code | SAİ553 |
| Name | Crustacean and Mollusc Processing Technology |
| Term | 2024-2025 Academic Year |
| Term | Fall |
| 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. YASEMEN YANAR |
| Course Instructor |
Prof. Dr. YASEMEN YANAR
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To learn the post harvest handling and preprocessing operations of crustacean and mollusks, to identify the methods of canning, salting etc. to learn the store and quality control of processed products.
Course Content
In this lecture the post harvest handling and preprocessing operations, processing methods (canning, salting, drying, freezing etc.), storage conditions and quality control methods are thougt and discussed.
Course Precondition
None
Resources
Shellfish safety and quality (2009) Edited by Sandra E. Shumway and Gary E. Rodrick.Published by Woodhead Publishing Limited, Abington Hall, Granta Park, Great Abington, Cambridge CB21 6AH, England
Notes
Shellfish safety and quality.Author(s): Sandra E Shumway; Gary Eugene Rodrick Series: Woodhead Publishing in food science, technology, and nutrition ISBN: 9781601197917,1601197918
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Sorts the crustacean and molluscs |
| LO02 | Describes the methods for processing of crustaceans |
| LO03 | Describes the methods for processing of molluscs |
| LO04 | Explains the methods of storage of processed crustaceans and molluscs |
| LO05 | Explains the methods of quality control of processed crustaceans and molluscs |
| LO06 | Explain microbial diseases caused by mollusk shellfish |
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. | 2 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions | 2 |
| 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 | 3 |
| 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. | 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 | 2 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Applies interdisciplinary studies with assimilated knowledge and skills for solving problem | 2 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Classification of Crustacean and molluscs | Reading of course subjects | Öğretim Yöntemleri: Anlatım |
| 2 | Production and exports of crustaceans and molluscs | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Factors affecting the nutritional content of crustaceans | Reading the lecture notes and related resources, homework preparation | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 4 | Crabs processing techniques | Reading the related resources and browsing article | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Shrimps processing techniques | Reading the related resources and browsing article | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Bivalves processing methods | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 7 | lobsters processing techniques | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Studying for midterm exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | nutrient contents of molluscs | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Squid processing methods | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Processing methods of jellyfish | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 12 | Quality control methods of processed shellfish products | Reading the related resources and browsing article | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Quality control methods of processed molluscs products | Reading the lecture notes and related resources, homework preparation | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 14 | Flow diagram for a typical shrimp processing plant | Reading the related resources and browsing article | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Flow diagram for a typical crab processing plant | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 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 | 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 | ||