TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FISHING AND PROCESSING TECHNOLOGY OF AQUATIC PRODUCTS (MASTER) (WITH THESIS) | |
| Code | SAİ505 |
| Name | Quality Controls and Preservation in Fresh Seafood |
| Term | 2018-2019 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. MEHMET ÇELİK |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
The aim of the course is to evaluate the health conditions of animal foods (cattle, sheep, poultry and aquatic life) and at the same time to transform the meat into meat and to process the meat in a healthy manner. Teaching of the conversion of animal foods into pre-processing and post-processing qualities and new products in order to achieve these. Animal enterprises are among the aims to learn and implement on-site topics to be done in the future.
Course Content
Slaughterhouse and meat technology, structural and technical features of slaughterhouses and combiners, health inspection of meat and legal regulations related thereto, hygiene, microbiology and meat products technology in meat and meat production areas, poultry cutting and meat inspection and slaughtering by- products, their nutritional properties and processing.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | To be able to evaluate the water products in terms of food |
| LO02 | know quality evaluation methods |
| LO03 | Knows the processing of seafood |
| LO04 | Knows the procedures for quality protection |
| LO05 | Know quality criteria according to types |
| LO06 | know quality changes in sea and freshwater |
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 | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Comprehends interaction of expertise area in relation to interdisciplinary relationships | |
| 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. | |
| 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. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions | |
| 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 | |
| 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. | |
| 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 | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Applies interdisciplinary studies with assimilated knowledge and skills for solving problem |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition and characteristics of aquatic products | Lecture Notes | |
| 2 | meat structure in aquatic products | Lecture Notes | |
| 3 | heat treatment and its effects on aquaculture | Lecture Notes | |
| 4 | different seafood processing methods | Lecture Notes | |
| 5 | Sensitive points in processing of seafood | Laboratory Sharing | |
| 6 | Characteristics of Freshwater and Sea creatures | Laboratory Sharing | |
| 7 | Methods of keeping food fresh | Laboratory Sharing | |
| 8 | Mid-Term Exam | written examination | |
| 9 | What is a fresh product | Visual Expression | |
| 10 | conditions of freshwater life | Visual Expression | |
| 11 | conditions of fresh keeping of sea creatures | Visual Expression | |
| 12 | Transport shapes | Visual Expression | |
| 13 | Freshness characters | laboratory applied | |
| 14 | Freshness tests | laboratory applied | |
| 15 | Legal Freshness Criteria in Fisheries | Controversial | |
| 16 | Term Exams | written examination | |
| 17 | Term Exams | written examination |
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 | ||