TÜRKÇE
ENGLISH
Information
| Code | SD0474 |
| Name | Processing Tecniques in Seafood Science |
| Term | 2022-2023 Academic Year |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Önlisans/Lisans Dersi |
| Mode of study | Uzaktan Öğretim |
| Catalog Information Coordinator | Öğr. Gör.Dr. ALİ SERHAT ÖZKÜTÜK |
Course Goal / Objective
In this course, it is aimed to examine the quality characteristics, preservation and processing techniques of fishery products for practice. It is aimed to introduce new technologies used in the processing of shellfish products that require different processing techniques.
Course Content
Fisheries Processing Techniques course covers topics such as the chemical composition of fish and other aquatic products, their quality characteristics, their importance in terms of nutrition, changes in fish meat quality after death and the effects of these changes on technological quality. In addition, in this course, basic technological processes such as freezing, salting, drying, canning and smoking, which are applied in the evaluation of fishery products, are explained by considering the product characteristics. In addition, fisheries microbiology, toxins in fishery products and packaging techniques are also mentioned.
Course Precondition
None
Resources
Seafood Processing Technology Prof.Dr.Nalan Gökoğlu Akdeniz University Su Foundation Publishing
Notes
Internet
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | The student knows how to establish the relationship between biochemical changes and quality in seafood products. |
| LO02 | The student will have comprehensive information about the basic processes applied to seafood. |
| LO03 | The student knows the importance of engineering perspective in the processing of seafood products. |
| LO04 | The student gains the ability to identify and solve the problems that may be encountered in the storage and processing of seafood products. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Classification, anatomy and physiology of fish | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 2 | Chemical composition | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 3 | Glycolysis and post-mortem changes | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 4 | Physical properties of seafood | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 5 | Freshness criteria in seafood | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 6 | Processing of fresh fish | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 7 | Freezing of seafood | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Salting and drying techniques | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 10 | Smoking technology | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 11 | Canning techniques | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 12 | Processing of crustaceans | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 13 | Seafood microbiology | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 14 | Additives in seafood | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 15 | Packaging techniques | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| 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 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 80 | ||
| Total Workload / 25 (h) | 3,20 | ||
| ECTS | 3 ECTS | ||