SAİ553 Crustacean and Mollusc Processing Technology

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code SAİ553
Name Crustacean and Mollusc Processing Technology
Term 2022-2023 Academic Year
Semester . Semester
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. YASEMEN YANAR


Course Goal / Objective

To learn the post harvest handling and preprocessing operations of crustacean and mollusks, to identify the methods of canning, salting etc. to learn the store and quality control of processed products.

Course Content

In this lecture the post harvest handling and preprocessing operations, processing methods (canning, salting, drying, freezing etc.), storage conditions and quality control methods are thougt and discussed.

Course Precondition

None

Resources

Shellfish safety and quality (2009) Edited by Sandra E. Shumway and Gary E. Rodrick.Published by Woodhead Publishing Limited, Abington Hall, Granta Park, Great Abington, Cambridge CB21 6AH, England

Notes

Shellfish safety and quality.Author(s): Sandra E Shumway; Gary Eugene Rodrick Series: Woodhead Publishing in food science, technology, and nutrition ISBN: 9781601197917,1601197918


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Sorts the crustacean and molluscs
LO02 Describes the methods for processing of crustaceans
LO03 Describes the methods for processing of molluscs
LO04 Explains the methods of storage of processed crustaceans and molluscs
LO05 Explains the methods of quality control of processed crustaceans and molluscs
LO06 Explain microbial diseases caused by mollusk shellfish


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 2
PLO02 Bilgi - Kuramsal, Olgusal Comprehends interaction of expertise area in relation to interdisciplinary relationships 2
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. 2
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. 2
PLO06 Bilgi - Kuramsal, Olgusal Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions 2
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 3
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. 2
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 2
PLO15 Yetkinlikler - Öğrenme Yetkinliği Applies interdisciplinary studies with assimilated knowledge and skills for solving problem 2


Week Plan

Week Topic Preparation Methods
1 Classification of Crustacean and molluscs Reading of course subjects Öğretim Yöntemleri:
Anlatım
2 Production and exports of crustaceans and molluscs Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Tartışma
3 Factors affecting the nutritional content of crustaceans Reading the lecture notes and related resources, homework preparation Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri
4 Crabs processing techniques Reading the related resources and browsing article Öğretim Yöntemleri:
Anlatım, Tartışma
5 Shrimps processing techniques Reading the related resources and browsing article Öğretim Yöntemleri:
Anlatım, Tartışma
6 Bivalves processing methods Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri
7 lobsters processing techniques Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Tartışma
8 Mid-Term Exam Studying for midterm exam Ölçme Yöntemleri:
Yazılı Sınav
9 nutrient contents of molluscs Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Tartışma
10 Squid processing methods Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Tartışma
11 Processing methods of jellyfish Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri
12 Quality control methods of processed shellfish products Reading the related resources and browsing article Öğretim Yöntemleri:
Anlatım, Tartışma
13 Quality control methods of processed molluscs products Reading the lecture notes and related resources, homework preparation Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri
14 Flow diagram for a typical shrimp processing plant Reading the related resources and browsing article Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
15 Flow diagram for a typical crab processing plant Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Tartışma
16 Term Exams Studying for final exam Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Studying for final 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 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

Update Time: 17.11.2022 12:26