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Information
| Code | SUF315 |
| Name | Minced Fishery Products Technology |
| Term | 2024-2025 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 | 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. | 5 |
| 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. | 4 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Investigates the problems related to fisheries using scientific methods. | 3 |
| 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. | 2 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Takes responsibility individually or as a team member to solve problems encountered in fisheries related enterprises | |
| 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. | 2 |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Has the ability to access and use information. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge about fisheries for the benefit of society. | 4 |
| PLO14 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Follows the events on the agenda of society and the world. | |
| 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 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 | ||