SAİ0024 Evaluation of Shelfish Processing Waste

6 ECTS - 4-0 Duration (T+A)- . Semester- 4 National Credit

Information

Code SAİ0024
Name Evaluation of Shelfish Processing Waste
Term 2024-2025 Academic Year
Term Spring
Duration (T+A) 4-0 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 4 National Credit
Teaching Language Türkçe
Level Yüksek Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator
Course Instructor
1


Course Goal / Objective

Evaluation of shellfish processing wastes that occur in large quantities in seafood processing factories and bringing them into the economy

Course Content

Shellfish (shrimp, crab, lobster, crayfish etc.) processing technology in the world and Turkey, Evaluation of shellfish processing waste, Physicochemical characterization of different matter extracted this wastes, Use as raw material in many different sectors such as chemical, medicine textile, cosmetic, agriculture

Course Precondition

The course has no prerequisites

Resources

Lecture note titled "Evaluation of Shelfish Processing Waste"

Notes

Current articles related to the lecture


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Explains the importance of waste
LO02 Lists shellfish products
LO03 Lists the components found in shellfish waste
LO04 Explains the use of wastes in different sectors
LO05 Understands relevant regulations
LO06 Interprets the characterization of the components of the waste


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology 4
PLO02 Bilgi - Kuramsal, Olgusal Comprehends interaction of expertise area in relation to interdisciplinary relationships 2
PLO03 Bilgi - Kuramsal, Olgusal Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information 5
PLO04 Bilgi - Kuramsal, Olgusal Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. 3
PLO05 Bilgi - Kuramsal, Olgusal Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work.
PLO06 Bilgi - Kuramsal, Olgusal Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions
PLO07 Beceriler - Bilişsel, Uygulamalı Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. 5
PLO08 Beceriler - Bilişsel, Uygulamalı Develops a positive attitude towards life long learning. 4
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Prepares written and visual presentations with technological devices in their area of expertise 3
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines and develops social relations and norms critically and changes all if necessary
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicates both in written and verbal in one foreign language 3
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Uses computer and communication technologies effectively for their expertise area.
PLO13 Yetkinlikler - Öğrenme Yetkinliği Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. 4
PLO14 Yetkinlikler - Öğrenme Yetkinliği Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process 5
PLO15 Yetkinlikler - Öğrenme Yetkinliği Applies interdisciplinary studies with assimilated knowledge and skills for solving problem 3


Week Plan

Week Topic Preparation Methods
1 Introduction of shellfish products Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
2 The situation of shellfish products in the world and in Turkey Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
3 Processing of shellfish Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
4 Waste from shellfish products Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
5 Components in waste Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
6 Componenets in shells Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
7 Characterization of the components Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
8 Mid-Term Exam Mid-term exam preparation Ölçme Yöntemleri:
Yazılı Sınav
9 Characterization of the componenets cont. Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
10 The place of crustacean wastes in world trade Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
11 Waste regulation in Turkey Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
12 Usage areas of waste 1 Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
13 Usage areas of waste 2 Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
14 Student presentations Literature review Öğretim Yöntemleri:
Anlatım, Soru-Cevap
15 General assessment Literature review Öğretim Yöntemleri:
Anlatım, Soru-Cevap
16 Term Exams Exam preparation Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams cont. 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 4 56
Out of Class Study (Preliminary Work, Practice) 14 4 56
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 12 12
Final Exam 1 28 28
Total Workload (Hour) 152
Total Workload / 25 (h) 6,08
ECTS 6 ECTS

Update Time: 13.06.2024 03:29