TÜRKÇE
ENGLISH
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 | 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. | 2 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Explains the production and/or processing processes related to seafood products. | 4 |
| 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. | |
| 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 | Queries the accuracy of information related to fisheries. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Have the ability to access and use information. | 1 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Uses the information about fisheries for the benefit of society. | 2 |
| PLO15 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Follows the events on the social and world agenda. | 4 |
| 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 | 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 | ||