SUF303 Seafood Processing Technology

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

Information

Code SUF303
Name Seafood Processing Technology
Term 2024-2025 Academic Year
Semester 5. Semester
Duration (T+A) 2-2 (T-A) (17 Week)
ECTS 4 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. AYGÜL KÜÇÜKGÜLMEZ YANDIM
Course Instructor Prof. Dr. AYGÜL KÜÇÜKGÜLMEZ YANDIM (A Group) (Ins. in Charge)
Doç. Dr. MUSTAFA DURMUŞ (A Group) (Asst. Ins.)
Prof. Dr. ESMERAY KÜLEY (A Group) (Asst. Ins.)


Course Goal / Objective

Describe to biochemical composition of raw and processed seafood products and seafood processing technology, explain the quality control methods in seafood, explain various seafood processing technologies, describe the changes during the processing of seafood, explain fish and shellfish waste utilization

Course Content

The state of seafood processing technology at present and in the future, biochemical rates of different seafood species and factors effecting these biochemical rates, chemical, physical, microbiological and sensory changes after catching, pre-processing technology (filleting etc.) in seafood, chilling, freezing, smoking, canning, salting, drying, marinating, surimi and packing technologies in seafood, fermented fish products, fish and shellfish waste utilization, practices of these processing techniques in different seafood

Course Precondition

The course has no prerequisites.

Resources

Gülyavuz, H., Ünlüsayın, M. 2008. Su Ürünleri İşleme Teknolojisi. Akdeniz Üniversitesi, Su Ürünleri Fakültesi, Antalya.

Notes

Gökoğlu, N. 2002. Su Ürünleri İşleme Teknolojisi. Su Yayınları.


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Defines biochemical composition of seafood products and seafood processing technology
LO02 Explains the quality control methods in seafood
LO03 Lists various seafood processing technologies
LO04 Describes the changes during the processing of seafood
LO05 Explains fish and shellfish waste utilization
LO06 Explains the structure of seafood meat and its importance in terms of nutrition


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Explains the basic concepts and principles of science and basic engineering branches. 2
PLO02 Bilgi - Kuramsal, Olgusal Explains basic information about ecosystem, biodiversity and sustainable resource management, design, planning and use of technology.
PLO03 Bilgi - Kuramsal, Olgusal Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods 4
PLO04 Bilgi - Kuramsal, Olgusal Explains the production and/or processing processes related to aquatic products. 2
PLO05 Beceriler - Bilişsel, Uygulamalı Evaluates the accuracy, reliability and currency of the information about fisheries
PLO06 Beceriler - Bilişsel, Uygulamalı Examines events and cases with the scientific method by using theoretical and practical knowledge.
PLO07 Beceriler - Bilişsel, Uygulamalı Investigates the problems related to fisheries using scientific methods. 5
PLO08 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği To have the skills and competence required for duties such as consultancy, auditing and expertise in businesses related to fisheries. 3
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Takes responsibility individually or as a team member to solve problems encountered in fisheries related enterprises 3
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Conducts interdisciplinary studies related to fisheries. 4
PLO11 Yetkinlikler - Öğrenme Yetkinliği Develops a positive attitude towards lifelong learning to learn continuously innovated knowledge and skills related to fisheries.
PLO12 Yetkinlikler - Öğrenme Yetkinliği Has the ability to access and use information. 3
PLO13 Yetkinlikler - Öğrenme Yetkinliği Uses the knowledge about fisheries for the benefit of society. 2
PLO14 Yetkinlikler - İletişim ve Sosyal Yetkinlik Follows the events on the agenda of society and the world. 4
PLO15 Yetkinlikler - İletişim ve Sosyal Yetkinlik Produces projects by taking into account the problems and needs of the social environment in which they live.
PLO16 Yetkinlikler - İletişim ve Sosyal Yetkinlik Shares the knowledge and skills acquired in fisheries on various platforms in order to raise awareness of the society.
PLO17 Yetkinlikler - İletişim ve Sosyal Yetkinlik To be able to use a foreign language to follow the resources related to the field and to communicate with colleagues.
PLO18 Yetkinlikler - İletişim ve Sosyal Yetkinlik Uses information and communication technologies related to fisheries.
PLO19 Yetkinlikler - Alana Özgü Yetkinlik Carries out studies in the fields of ecosystem, biodiversity and sustainable resource management, aquaculture, fisheries and processing technology.
PLO20 Yetkinlikler - Alana Özgü Yetkinlik Prepares and manages projects related to fisheries, taking into account environmental, technical, technological and economic aspects.
PLO21 Yetkinlikler - Alana Özgü Yetkinlik Acts in accordance with scientific, cultural and ethical values.
PLO22 Yetkinlikler - Alana Özgü Yetkinlik Know the legislation related to the field and act accordingly.


Week Plan

Week Topic Preparation Methods
1 Introduction to seafood processing technology,The state of seafood processing technology at present and in the future, biochemical rates of different seafood species and factors effecting these biochemical rates Reading of course subject Öğretim Yöntemleri:
Anlatım
2 The properties of seafood Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
3 Chemical, physical, microbiological and sensory changes after catching Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
4 The protection of freshness in seafood Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
5 Quality control methods (chemical, physical, sensory, microbial) in seafood Reading the lecture notes and related resources, preparation for laboratory Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
6 Chilling and freezing technology Reading the lecture notes and related resources, preparation for laboratory Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
7 Salting and marination technology Reading the lecture notes and related resources, preparation for laboratory Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
8 Midterm exam Study for exam Ölçme Yöntemleri:
Yazılı Sınav
9 Drying technology Reading the lecture notes and related resources, preparation for laboratory Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
10 Smoking technology Reading the lecture notes and related resources, preparation for laboratory Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
11 Canning technology Reading the lecture notes and related resources, preparation for laboratory Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
12 Surimi technology Reading the lecture notes and related resources, preparation for laboratory Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
13 Packing technology Reading the lecture notes and related resources, preparation for laboratory Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
14 Fish waste utilization Reading the lecture notes and related resources, preparation for laboratory Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
15 Shellfish waste utilization Reading the lecture notes and related resources, preparation for laboratory Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
16 Final exam Exam preparation Ölçme Yöntemleri:
Yazılı Sınav
17 Final exam 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 4 56
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) 108
Total Workload / 25 (h) 4,32
ECTS 4 ECTS

Update Time: 09.05.2024 09:47