TÜRKÇE
ENGLISH
Information
| Code | SD0481 |
| Name | Seafood consumption patterns |
| Term | 2024-2025 Academic Year |
| Term | Fall and Spring |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Label | NFE Non-Field Elective Courses (University) UCC University Common Course |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. GÜLSÜN ÖZYURT |
| Course Instructor |
Prof. Dr. GÜLSÜN ÖZYURT
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Recognizing edible fishery products, have knowledge of cleaning and freshness, learn about processed seafood products such as surimi, sushi, anchovies, caviar, canned food, marinades, fish oil and thus raising awareness about the consumption of seafood.
Course Content
Edible seafood types, freshness assessment, pre-cooking preparation practices, domestic conditions and most common consumption patterns in industry
Course Precondition
none
Resources
Seafood Processing Technology Books
Notes
web resources
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the most consumed types of seafood |
| LO02 | Evaluate the freshness of seafood |
| LO03 | Cleans seafood |
| LO04 | Explain processed seafood products |
| LO05 | Describes seafood processing techniques |
| LO06 | Explain the nutritional value of seafood and its benefits for human health. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Edible seafood types | Lecture, discussion, question and answer | |
| 2 | Freshness assessment of seafood | Lecture, discussion, question and answer | |
| 3 | Methods of cleaning seafood products | Lecture, discussion, question and answer | |
| 4 | Nutritional value of seafood and its importance for human consumption | Lecture, discussion, question and answer | |
| 5 | Chilled, frozen aquatic products | Lecture, discussion, question and answer | |
| 6 | Surimi, croquettes, burgers, pate | Lecture, discussion, question and answer | |
| 7 | Smoked seafood products | Lecture, discussion, question and answer | |
| 8 | Mid-Term Exam | Project, homework, performance evaluation | |
| 9 | Irradiated seafoods | Lecture, discussion, question and answer | |
| 10 | Canned and marinated products | Lecture, discussion, question and answer | |
| 11 | Salted seafood, bottarga and caviar | Lecture, discussion, question and answer | |
| 12 | Fermented seafoods | Lecture, discussion, question and answer | |
| 13 | Fish oils, capsules and syrups | Lecture, discussion, question and answer | |
| 14 | Fish dishes | Lecture, discussion, question and answer | |
| 15 | Student presentations and general assessment | Lecture, discussion, question and answer | |
| 16 | Term Exams | Project, homework, performance evaluation | |
| 17 | Term Exams | Project, homework, performance evaluation |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| 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 | 7 | 7 |
| Final Exam | 1 | 12 | 12 |
| Total Workload (Hour) | 75 | ||
| Total Workload / 25 (h) | 3,00 | ||
| ECTS | 3 ECTS | ||