Fisheries and Seafood Processing Technology (with Thesis)

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

2024 - 2025 Year Course Catalog

. Semester

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

1. Semester

Code Name Duration (T+A) ECTS National Credit C/E
YLSAİ201 Special Area Course 5-0 6 0 Compulsory
YLSAİS101 Seminar 0-0 6 0 Compulsory