SUF315 Minced Fishery Products Technology

3 ECTS - 1-2 Duration (T+A)- 5. Semester- 2 National Credit

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 Evaluates the accuracy, reliability and currency of the information about fisheries 3
PLO03 Bilgi - Kuramsal, Olgusal Explains basic information about ecosystem, biodiversity and sustainable resource management, design, planning and use of technology.
PLO04 Bilgi - Kuramsal, Olgusal Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods 4
PLO05 Bilgi - Kuramsal, Olgusal Explains the production and/or processing processes related to seafood products. 5
PLO06 Beceriler - Bilişsel, Uygulamalı Investigates the problems related to fisheries using scientific methods. 3
PLO07 Beceriler - Bilişsel, Uygulamalı Examines events and cases with the scientific method by using theoretical and practical knowledge about fisheries. 4
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 Queries the accuracy of information related to fisheries. 3
PLO13 Yetkinlikler - Öğrenme Yetkinliği Have the ability to access and use information.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Uses the information about fisheries for the benefit of society. 4
PLO15 Yetkinlikler - İletişim ve Sosyal Yetkinlik Follows the events on the social and world agenda.
PLO16 Yetkinlikler - İletişim ve Sosyal Yetkinlik Produces projects by taking into account the problems and needs of the social environment in which they live.
PLO17 Yetkinlikler - İletişim ve Sosyal Yetkinlik Shares the knowledge and skills acquired in fisheries on various platforms in order to raise awareness of the society.
PLO18 Yetkinlikler - İletişim ve Sosyal Yetkinlik Uses a foreign language at a sufficient level to follow the resources related to the field and communicate with colleagues.
PLO19 Yetkinlikler - İletişim ve Sosyal Yetkinlik Uses information and communication technologies related to fisheries.
PLO20 Yetkinlikler - Alana Özgü Yetkinlik Carries out studies in the fields of ecosystem, biodiversity and sustainable resource management, aquaculture, fisheries and processing technology.
PLO21 Yetkinlikler - Alana Özgü Yetkinlik Prepares and manages projects related to fisheries, taking into account environmental, technical, technological and economic aspects.
PLO22 Yetkinlikler - Alana Özgü Yetkinlik Acts in accordance with scientific, cultural and ethical values.
PLO23 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

Update Time: 09.05.2024 09:47