Fisheries and Seafood Processing Technology (with Thesis)

Master's Degree - Instıtute Of Natural And Applıed Scıences
Information About Program

2024 - 2025 Year Course Catalog

Code Name Term Duration (T+A) ECTS National Credit C/E
SAİ0020 Spring 3-0 6 3 Elective
SAİ0024 Evaluation of Shelfish Processing Waste Spring 4-0 6 4 Elective
SAİ0026 Processed Seafood Mikrobiology Spring 2-2 6 3 Elective
SAİ0027 Nanoemulsion Applications in Seafood Fall 3-0 6 3 Elective
SAİ0028 Sensory Analysis Methods Spring 3-0 6 3 Elective
SAİ0031 Design and Mechanization of Seafood Processing Plants Fall 2-0 6 2 Elective
SAİ0033 Probiotics in Seafoods Fall 2-2 6 3 Elective
SAİ0035 Fish Oil Production and Usage Technigues Fall 2-2 6 3 Elective
SAİ008 Surimi Technology Spring 3-0 6 3 Elective
SAİ010 Preservation and Quality Changes of Fish During Freezing and Frozen Spring 2-2 6 3 Elective
SAİ012 Bioactive Compounds from Shellfish Spring 4-0 6 4 Elective
SAİ016 Fish Fermentation Technology Spring 3-0 6 3 Elective
SAİ017 Quality Changes in Shellfish Fall 2-2 6 3 Elective
SAİ021 Moleculer identification of fish spoilage bacteria and food-borne pathogens Fall 3-0 6 3 Elective
SAİ032 Gastronomy Applications in Seafood Spring 3-0 6 3 Elective
SAİ034 Secondary Metabolites and Production of Aquaculture Microorganisms Spring 3-0 6 3 Elective
SAİ037 Ready To Eat Applications on Seafood Fall 2-2 6 3 Elective
SAİ039 Quality Cahnges in Marine Proteins Fall 2-2 6 3 Elective
SAİ045 Laboratory Techniques in Seafood Processing Technology Fall 3-0 6 3 Elective
SAİ047 Ready-to-eat Meal (Catering) Technology in Seafood Fall 3-0 6 3 Elective
SAİ501 Vitamins and Trace Elements in Fish Nutrition Fall 2-0 6 2 Elective
SAİ502 Feeds and Methods of Chemical Analysis Spring 2-2 6 3 Elective
SAİ503 Advanced Fish Nutrition Biochemistry Fall 3-0 6 3 Elective
SAİ504 Advanced Fish Nutrition Physiology Spring 3-0 6 3 Elective
SAİ505 Quality Controls and Preservation in Fresh Seafood Fall 3-0 6 3 Elective
SAİ506 Analysis Methods in Seafood Spring 3-0 6 3 Elective
SAİ508 Laboratory Working Regulations Spring 3-0 6 3 Elective
SAİ509 Advanced Food Chemistry Fall 3-0 6 3 Elective
SAİ511 Antioxidants Fall 2-0 6 2 Elective
SAİ517 Fish Smoking Techniques Fall 4-0 6 4 Elective
SAİ521 Packaging Methods in Seafood and Seafood Products Fall 2-2 6 3 Elective
SAİ524 Fishing Methods of Invertebrates Spring 2-0 6 2 Elective
SAİ525 Advanced Spoilage Indicators in Seafood Fall 2-2 6 3 Elective
SAİ526 Selectivity of passive fishing gears Spring 3-0 6 3 Elective
SAİ529 Fishing Gears and Environmental Effects of Fishing Methods Fall 2-0 6 2 Elective
SAİ530 Seafood Biochemistry and Factors That Effect on Seafood Biochemistry Spring 3-0 6 3 Elective
SAİ532 Seafood and Importance of Nutrition Spring 3-0 6 3 Elective
SAİ533 Selectivity on Passive Fishing Gears Fall 3-0 6 3 Elective
SAİ536 Food Safety Management Systems Spring 3-0 6 3 Elective
SAİ539 Seafood Enzimology Fall 3-0 6 3 Elective
SAİ540 Structure of the Turkish fisheries and Analysis Spring 2-0 6 2 Elective
SAİ541 Seafood Toxins Fall 1-2 6 2 Elective
SAİ543 Basic Fish Capture Techniques Fall 4-0 6 4 Elective
SAİ545 Trawl Fishery and selectivity Fall 2-2 6 3 Elective
SAİ547 The Determination of the Biochemical and Physical Spoilage Parameters in Seafoods Fall 2-2 6 3 Elective
SAİ548 Advanced Processing Technics of Seafood Spring 3-0 6 3 Elective
SAİ551 Functional Food in Seafood Fall 3-0 6 3 Elective
SAİ552 Alternative Products of Fisheries Spring 4-0 6 4 Elective
SAİ553 Crustacean and Mollusc Processing Technology Fall 3-0 6 3 Elective
BYESAİ1 Scientific Research Technigues and Publication Ethics Fall 3-0 6 3 Compulsory
BYESAİ2 Scientific Research Technigues and Publication Ethics Spring 3-0 6 3 Compulsory
YLSAİ201 Special Area Course Fall 5-0 6 0 Compulsory
YLSAİ701 Special Area Course Fall 5-0 6 0 Compulsory
YLSAİ702 Special Area Course Spring 5-0 6 0 Compulsory
YLSAİS101 Seminar Fall 0-0 6 0 Compulsory
YLSAİS701 Seminar Fall 0-0 6 0 Compulsory
YLSAİT701 Thesis Work Fall 0-0 24 0 Compulsory
YLSAİT702 Thesis Work Spring 0-0 24 0 Compulsory