SUF315 Minced Fishery Products Technology

3 ECTS - 1-2 Duration (T+A)- 5. Semester- 2 National Credit

Information

Code SUF315
Name Minced Fishery Products Technology
Term 2022-2023 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
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. GÜLSÜN ÖZYURT
Course Instructor Prof. Dr. GÜLSÜN ÖZYURT (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

Seafood processing technology books, reviews and articles

Notes

internet sources


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 Explains the quality changes that occur during processing and storage.
LO05 Explain Legal regulatory of minced seafood
LO06 Measures the quality of minced seafood


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. 3
PLO02 Bilgi - Kuramsal, Olgusal Assessment of data scientifically on fisheries engineering, determining and solving the problems 4
PLO03 Bilgi - Kuramsal, Olgusal Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. 3
PLO04 Bilgi - Kuramsal, Olgusal Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution 4
PLO05 Bilgi - Kuramsal, Olgusal Having plan any study related to fisheries science as an individually, managing and consulting. 5
PLO06 Bilgi - Kuramsal, Olgusal Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning 3
PLO07 Beceriler - Bilişsel, Uygulamalı Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication. 4
PLO08 Beceriler - Bilişsel, Uygulamalı Improving life-long learning attitude and using the information to the public interest. 3
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Creating public awareness about fisheries and having the ability to ensure sustainable use of aquatic resources. 1
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicating oral and written effectively, participating the seminars and meetings in expertise field, following the foreign language publications. 4
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Using the informatics and communicating technology 2
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği 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. 3
PLO13 Yetkinlikler - Öğrenme Yetkinliği Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas.
PLO14 Yetkinlikler - Öğrenme Yetkinliği 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 4
PLO15 Yetkinlikler - Öğrenme Yetkinliği Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field 2


Week Plan

Week Topic Preparation Methods
1 Introduction of Seafood processing technology. Lectures and brainstorming Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
2 Explain to Machinery and equipment necessary for minced seafood Assignments, oral presentations and laboratory applications Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
3 Processing of Fish burger and technology Assignments, oral presentations and laboratory applications Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
4 Quality changes of Fish burger during storage Assignments, oral presentations and laboratory applications Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
5 Processing of Fish kroket and technology Assignments, oral presentations and laboratory applications Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
6 Quality changes of Fish kroket during storage Assignments, oral presentations and laboratory applications Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
7 Intoduction of surimi technology Assignments, oral presentations and laboratory applications Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
8 Mid-Term Exam Study for exam Ölçme Yöntemleri:
Yazılı Sınav
9 Quality changes of surimi during storage Assignments, oral presentations and laboratory applications Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
10 Quality evaluation of surimi based products Assignments, oral presentations and laboratory applications Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
11 Fish sausage and salami technology Assignments, oral presentations Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
12 Quality changes of fish sausage and salami during storage Assignments, oral presentations Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
13 Legal regulatory of minced seafood Assignments, oral presentations Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
14 Continuation of legal regulatory of minced seafood Assignments, oral presentations Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
15 Assesment of homework Assignments, oral presentations Öğretim Yöntemleri:
Anlatım, Deney / Laboratuvar
16 Term Exams Writing exam Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Writing exam Ölçme Yöntemleri:
Yazılı Sınav


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 2 28
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 6 6
Final Exam 1 10 10
Total Workload (Hour) 86
Total Workload / 25 (h) 3,44
ECTS 3 ECTS

Update Time: 16.11.2022 09:45