SAİ552 Alternative Products of Fisheries

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

Information

Code SAİ552
Name Alternative Products of Fisheries
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 Prof. Dr. YASEMEN YANAR
Course Instructor
1


Course Goal / Objective

identifies by-products of seafood industry to gain basic information about seafood by-products that can be eaten directly and can not be eaten directly in terms of medical and biological evaluation.

Course Content

In this lecture, evaluation of seafood by-products that can be eaten directly (fish oil, fish protein concentrate and fish flour, fermented seafood) and its nutritional values are explained. Evaluation of by-products that can not be eaten in terms of medical and biological (fish silage, kitin, gelatin, insulin iodine, mannit etc.) are are taught by theoretical lectures.

Course Precondition

None

Resources

Maximising the value of marine by-products, (2007). Edited by Fereidoon Shahidi,Published by Woodhead Publishing Limited, Abington Hall, Abington, Cambridge CB21 6AH, England, p:577

Notes

Utilization of fish waste.Author(s): Raúl Pérez Gálvez; Jean-Pascal Bergé Publisher: CRC Press, Year: 2013 ISBN: 9781466585805,1466585803


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Explains importance of seafood processing waste
LO02 Understands the evaluation of edible by-products
LO03 Describes bioactive components derived from processing waste
LO04 Lists the possibilities of using marine by-products as pharmaceutical, medical and cosmetic
LO05 Explains evaluation of inedible by-products
LO06 Demonstrates uses of by-products from seafood processing for aquaculture and animal feed


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 2
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 2
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. 2
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. 1
PLO06 Bilgi - Kuramsal, Olgusal Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions 1
PLO07 Beceriler - Bilişsel, Uygulamalı Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. 2
PLO08 Beceriler - Bilişsel, Uygulamalı Develops a positive attitude towards life long learning.
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Prepares written and visual presentations with technological devices in their area of expertise 2
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
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. 1
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 2
PLO15 Yetkinlikler - Öğrenme Yetkinliği Applies interdisciplinary studies with assimilated knowledge and skills for solving problem 2


Week Plan

Week Topic Preparation Methods
1 Seafood processing waste situation in the world and Turkey Reading of course subjects Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
2 Edible Fish Processing Waste, Fish Oil Production Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
3 Fish Protein Concentrates Production Technology Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
4 Fermented Fish Products Production Reading the lecture notes and related resources, homework preparation Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri
5 Hydrolysed Fish Product Production Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
6 Production of Vitamins and Calcium Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
7 Inedible products used in industry Reading the related resources and browsing articles Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri
8 Mid-Term Exam Studying for midterm exam Ölçme Yöntemleri:
Yazılı Sınav
9 Fish meal Reading the related resources and browsing articles Öğretim Yöntemleri:
Anlatım, Soru-Cevap
10 Fish silage Reading the related resources and browsing articles Öğretim Yöntemleri:
Anlatım, Tartışma
11 Fish skin, Glue, insulin production Reading the related resources and browsing articles Öğretim Yöntemleri:
Anlatım, Soru-Cevap
12 Iot and Mannit production Reading the lecture notes and related resources, homework preparation Öğretim Yöntemleri:
Soru-Cevap, Gösteri
13 Production and applications of chitin and chitosan Reading the related resources and browsing articles Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Gösteri
14 Production and Uses of collagen and gelatin Reading the related resources and browsing articles Öğretim Yöntemleri:
Alıştırma ve Uygulama, Gösteri
15 Production of fertilizers and Rennin Reading the related resources and browsing articles Öğretim Yöntemleri:
Anlatım, Soru-Cevap
16 Term Exams Studying for final exam Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Studying for final exam 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