SD0481 Seafood consumption patterns

3 ECTS - 2-0 Duration (T+A)- 0. Semester- 2 National Credit

Information

Code SD0481
Name Seafood consumption patterns
Term 2024-2025 Academic Year
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Lisans Dersi
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. GÜLSÜN ÖZYURT


Course Goal / Objective

Recognizing edible fishery products, have knowledge of cleaning and freshness, learn about processed seafood products such as surimi, sushi, anchovies, caviar, canned food, marinades, fish oil and thus raising awareness about the consumption of seafood.

Course Content

Edible seafood types, freshness assessment, pre-cooking preparation practices, domestic conditions and most common consumption patterns in industry

Course Precondition

none

Resources

Seafood Processing Technology Books

Notes

web resources


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Explains the most consumed types of seafood
LO02 Evaluate the freshness of seafood
LO03 Cleans seafood
LO04 Explain processed seafood products
LO05 Describes seafood processing techniques
LO06 Explain the nutritional value of seafood and its benefits for human health.


Week Plan

Week Topic Preparation Methods
1 Edible seafood types Lecture, discussion, question and answer Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
2 Freshness assessment of seafood Lecture, discussion, question and answer Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
3 Methods of cleaning seafood products Lecture, discussion, question and answer Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
4 Nutritional value of seafood and its importance for human consumption Lecture, discussion, question and answer Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
5 Chilled, frozen aquatic products Lecture, discussion, question and answer Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
6 Surimi, croquettes, burgers, pate Lecture, discussion, question and answer Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
7 Smoked seafood products Lecture, discussion, question and answer Öğretim Yöntemleri:
Soru-Cevap, Anlatım, Tartışma
8 Mid-Term Exam Project, homework, performance evaluation Ölçme Yöntemleri:
Ödev, Proje / Tasarım, Performans Değerlendirmesi, Yazılı Sınav
9 Irradiated seafoods Lecture, discussion, question and answer Öğretim Yöntemleri:
Anlatım, Tartışma, Soru-Cevap
10 Canned and marinated products Lecture, discussion, question and answer Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
11 Salted seafood, bottarga and caviar Lecture, discussion, question and answer Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
12 Fermented seafoods Lecture, discussion, question and answer Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
13 Fish oils, capsules and syrups Lecture, discussion, question and answer Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
14 Fish dishes Lecture, discussion, question and answer Öğretim Yöntemleri:
Soru-Cevap, Anlatım, Tartışma
15 Student presentations and general assessment Lecture, discussion, question and answer Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
16 Term Exams Project, homework, performance evaluation Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Project, homework, performance evaluation Ölçme Yöntemleri:
Yazılı Sınav


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 2 28
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 7 7
Final Exam 1 12 12
Total Workload (Hour) 75
Total Workload / 25 (h) 3,00
ECTS 3 ECTS

Update Time: 27.08.2024 01:11