TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF FISHERIES |
| AQUA PRODUCTS ENGINEERING PR. | |
| Code | SUF315 |
| Name | Minced Fishery Products Technology |
| Term | 2019-2020 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 1-2 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. GÜLSÜN ÖZYURT |
| Course Instructor |
Prof. Dr. GÜLSÜN ÖZYURT
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Teaches Changes in processing techniques and quality products made with minced seafood
Course Content
Changes in processing techniques and quality products made with minced seafood
Course Precondition
Yok
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explain to minced fish meat product |
| LO02 | Explain to each product processing technique |
| LO03 | Show to tools and equipment for using minced seafood |
| LO04 | Determination of quality changes during processing and storage |
| LO05 | Explain Legal regulatory of minced seafood |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. | 5 |
| PLO02 | - | 2. Assessment of data scientifically on fisheries engineering, determining and solving the problems | 4 |
| PLO03 | - | 3. Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. | 4 |
| PLO04 | - | 4. Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution | 4 |
| PLO05 | - | 5. Having plan any study related to fisheries science as an individually, managing and consulting. | 4 |
| PLO06 | - | 6.Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning | 3 |
| PLO07 | - | 7. Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication. | 2 |
| PLO08 | - | 8. Improving life-long learning attitude and using the information to the public interest. | 0 |
| PLO09 | - | 9. Creating public awareness about fisheries and having the ability to ensure sustainable use of aquatic resources. | 2 |
| PLO10 | - | 10. Communicating oral and written effectively, participating the seminars and meetings in expertise field, following the foreign language publications. | 1 |
| PLO11 | - | 11. Using the informatics and communicating technology | 0 |
| PLO12 | - | 12. Improves constantly itself , as well as professional development scientific, social, cultural and artistic fields according to his/her interests and abilities identifying needs of learning. | 0 |
| PLO13 | - | 13. Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas. | 0 |
| PLO14 | - | 14. Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field | 1 |
| PLO15 | - | 15. Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field | 0 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction of Seafood processing technology. | Lectures and brainstorming | |
| 2 | Explain to Machinery and equipment necessary for minced seafood | Assignments, oral presentations and laboratory applications | |
| 3 | Processing of Fish burger and technology | Assignments, oral presentations and laboratory applications | |
| 4 | Quality changes of Fish burger during storage | Assignments, oral presentations and laboratory applications | |
| 5 | Processing of Fish kroket and technology | Assignments, oral presentations and laboratory applications | |
| 6 | Quality changes of Fish kroket during storage | Assignments, oral presentations and laboratory applications | |
| 7 | Intoduction of surimi technology | Assignments, oral presentations and laboratory applications | |
| 8 | Mid-Term Exam | Study for exam | |
| 9 | Quality changes of surimi during storage | Assignments, oral presentations and laboratory applications | |
| 10 | Quality changes of surimi during storage | Assignments, oral presentations and laboratory applications | |
| 11 | Fish sausage and salami technology | Assignments, oral presentations | |
| 12 | Quality changes of fish sausage and salami during storage | Assignments, oral presentations | |
| 13 | Legal regulatory of minced seafood | Assignments, oral presentations | |
| 14 | Continuation of legal regulatory of minced seafood | Assignments, oral presentations | |
| 15 | Assesment of homework | Assignments, oral presentations | |
| 16 | Term Exams | Writing exam | |
| 17 | Term Exams | Writing exam |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
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 | 1 | 14 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 10 | 10 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 10 | 10 |
| Total Workload (Hour) | 82 | ||
| Total Workload / 25 (h) | 3,28 | ||
| ECTS | 3 ECTS | ||