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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 |
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 | 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 | 2 |
| 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. | 2 |
| 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. | 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. | |
| PLO11 | Yetkinlikler - Öğrenme Yetkinliği | Develops a positive attitude towards lifelong learning to learn continuously innovated knowledge and skills related to fisheries. | 1 |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Has the ability to access and use information. | 2 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge about fisheries for the benefit of society. | |
| PLO14 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Follows the events on the agenda of society and the world. | 1 |
| 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. | 1 |
| PLO18 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Uses information and communication technologies related to fisheries. | 1 |
| PLO19 | Yetkinlikler - Alana Özgü Yetkinlik | Carries out studies in the fields of ecosystem, biodiversity and sustainable resource management, aquaculture, fisheries and processing technology. | 4 |
| 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. | 1 |
| PLO22 | 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 | 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 | 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 | 1 | 14 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 10 | 10 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 10 | 10 |
| Total Workload (Hour) | 82 | ||
| Total Workload / 25 (h) | 3,28 | ||
| ECTS | 3 ECTS | ||