SUF417 Planning and equipment of processing units

3 ECTS - 1-2 Duration (T+A)- 7. Semester- 2 National Credit

Information

Code SUF417
Name Planning and equipment of processing units
Term 2024-2025 Academic Year
Semester 7. 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. AYGÜL KÜÇÜKGÜLMEZ YANDIM
Course Instructor Prof. Dr. AYGÜL KÜÇÜKGÜLMEZ YANDIM (A Group) (Ins. in Charge)


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, measures should be taken in seafood processing plants for personal hygiene, technical tour to regional seafood processing plants.

Course Precondition

The course has no prerequisites.

Resources

Lecture note titled "Planning and Equipment of Processing Units"

Notes

Legal Regulations


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Lists the seafood processing technologies
LO02 Explains the design and equipment of seafood processing plants.
LO03 Explains the situation of seafood processing factories in Turkey
LO04 Learns the legal regulations about seafood processing factories
LO05 Explains the establishment of seafood processing factories
LO06 Lists the product flow in factories


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. 3
PLO02 Bilgi - Kuramsal, Olgusal Explains basic information about ecosystem, biodiversity and sustainable resource management, design, planning and use of technology. 2
PLO03 Bilgi - Kuramsal, Olgusal Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods
PLO04 Bilgi - Kuramsal, Olgusal Explains the production and/or processing processes related to aquatic products. 4
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.
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. 2
PLO12 Yetkinlikler - Öğrenme Yetkinliği Has the ability to access and use information. 1
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 General introduction to seafood processing technology Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım
2 Formal traditional unit display Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Gösteri, Soru-Cevap
3 Explanation of the differences of processing units according to their shapes Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Gösteri
4 Cooling systems Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Gösteri
5 The importance of cooling units Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Gösteri
6 Worker control Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Gösteri
7 Control and cleaning of work areas Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Gösteri
8 Midterm exam Midterm exam preparation Ölçme Yöntemleri:
Yazılı Sınav
9 Product classification Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
10 Hygiene and sanitation Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
11 Freezing methods and equipment Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
12 Other preservation methods in seafood Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
13 Control of seafood waste Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
14 Quality control regulations in seafood processing technology Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım
15 Marketing of seafood products Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Tartışma
16 Written examination Exam preparation Ölçme Yöntemleri:
Yazılı Sınav
17 Written examination 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 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 09:48