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Information
| Code | SAİ0031 |
| Name | Design and Mechanization of Seafood Processing Plants |
| Term | 2022-2023 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator |
Course Goal / Objective
Planning and design of seafood processing factories, rules to be followed in processing factories, planning of all stages of products from factory entrance to exit, final product control, legal regulations related to processing factories
Course Content
General properties of seafood processing plants, the location, substructure, technical and physical conditions of seafood processing plant, characteristics of tools and equipment used in processing plants, the design and planning of a optimum processing unit, sections to be found in processing plants, the features of storage units, hygiene mechanism in processing plants, cleaning and disinfection applications, technical tour to regional seafood processing plants
Course Precondition
The course has no prerequisites
Resources
Lecture note titled "Design and Mechanization of Seafood Processing Plants"
Notes
Current articles related to the course
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explain the current situation of seafood processing factories in Turkey |
| LO02 | Explain the design of seafood processing plants |
| LO03 | Comprehends the legal regulations related to seafood processing factories |
| LO04 | Learns product storage conditions and end product control |
| LO05 | Lists the processing stages of the product coming to the factory |
| LO06 | Explains the establishment stages of seafood processing factories |
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 | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information | 3 |
| 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. | 4 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions | 3 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. | 4 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Develops a positive attitude towards life long learning. | 1 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Prepares written and visual presentations with technological devices in their area of expertise | 4 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and norms critically and changes all if necessary | 2 |
| 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. | 1 |
| 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 | 2 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Applies interdisciplinary studies with assimilated knowledge and skills for solving problem |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Seafood processing technology | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Introduction of seafood processing plants | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | General properties of seafood processing plants | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Seafood processing factory setup phase | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Region selection | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Processing stages of the product coming to the factory | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Mechanical hardware | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Mid-term exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Cleaning rules | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Product storage conditions and end product control | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Legal regulations related to processing factories | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Technical tour to regional seafood processing plants 1 | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Technical tour to regional seafood processing plants 2 | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Student presentations | Literature review | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | General assessment | Literature review | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Exam preparation | 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 | 6 | 84 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 2 | 6 | 12 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 12 | 12 |
| Total Workload (Hour) | 142 | ||
| Total Workload / 25 (h) | 5,68 | ||
| ECTS | 6 ECTS | ||