SUF418 Cold Storage Technology of Seafood

3 ECTS - 1-2 Duration (T+A)- 8. Semester- 2 National Credit

Information

Code SUF418
Name Cold Storage Technology of Seafood
Term 2024-2025 Academic Year
Semester 8. 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
1 2
Prof. Dr. GÜLSÜN ÖZYURT (A Group) (Ins. in Charge)


Course Goal / Objective

To teach the cold storage techniques used in raw or processed products, system selection, principles applied for the determination and preservation of seafood quality

Course Content

In this course contains cold storage techniques, cold storage rooms, planning for a freezing system, freezing time-the need to know, system selection, physical and chemical changes during freezing and thawing of seafood.

Course Precondition

none

Resources

Books, reviews and research articles on Refrigeration and Freezing Technology

Notes

internet sources


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Provides cold preservation of seafood
LO02 Define and perform the appropriate method for the purpose
LO03 Identifies the problems encountered in cold or frozen seafood products
LO04 Takes precautions to encountered problems
LO05 Determines the quality changes of frozen seafood
LO06 Knows and applies the thawing methods of frozen seafood products.


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. 4
PLO02 Bilgi - Kuramsal, Olgusal Evaluates the accuracy, reliability and currency of the information about fisheries 5
PLO03 Bilgi - Kuramsal, Olgusal Explains basic information about ecosystem, biodiversity and sustainable resource management, design, planning and use of technology. 4
PLO04 Bilgi - Kuramsal, Olgusal Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods 2
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. 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
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. 3
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. 3
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. 3
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 The effects of different temperatures in food preservation on the microorganism Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
2 Cold storage techniques in seafood Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
3 Types of ices, homework Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
4 Superchilling Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
5 Cold storage rooms, disinfectants in cold storage rooms and aquaculture enterprises Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
6 Fozen storage Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
7 Freezing time, influencing factors and calculations Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
8 Midterm exam Study for exam Ölçme Yöntemleri:
Yazılı Sınav
9 Measuring freezing time, homework Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
10 Changes of frozen seafood Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
11 Cryogenic refrigeration systems Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
12 Mechanical refrigeration systems Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
13 System selection and planning Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
14 Thawing of seafood Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
15 The effects of storage at different temperatures on the quality of seafood products student presentations Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
16 Final examination Study for exam Ölçme Yöntemleri:
Yazılı Sınav
17 Final examination Study for 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 09:52