Fisheries and Seafood Processing Technology (with Thesis)

Master's Degree - Instıtute Of Natural And Applıed Scıences
Information About Program

2022 - 2023 Year Course Catalog

Code Name Term Duration (T+A) ECTS National Credit C/E
SAİ008 Surimi Technology Spring 3-0 6 3 Elective
SAİ010 Preservation and Quality Changes of Fish During Freezing and Frozen Spring 2-2 6 3 Elective
SAİ012 Bioactive Compounds from Shellfish Spring 4-0 6 4 Elective
SAİ016 Fish Fermentation Technology Spring 3-0 6 3 Elective
SAİ017 Quality Changes in Shellfish Spring 2-2 6 3 Elective
SAİ021 Moleculer identification of fish spoilage bacteria and food-borne pathogens Spring 3-0 6 3 Elective
SAİ501 Vitamins and Trace Elements in Fish Nutrition Spring 2-0 6 2 Elective
SAİ502 Feeds and Methods of Chemical Analysis Spring 2-2 6 3 Elective
SAİ503 Advanced Fish Nutrition Biochemistry Spring 3-0 6 3 Elective
SAİ504 Advanced Fish Nutrition Physiology Spring 3-0 6 3 Elective
SAİ505 Quality Controls and Preservation in Fresh Seafood Spring 3-0 6 3 Elective
SAİ506 Analysis Methods in Seafood Spring 3-0 6 3 Elective
SAİ508 Laboratory Working Regulations Spring 3-0 6 3 Elective
SAİ509 Advanced Food Chemistry Spring 3-0 6 3 Elective
SAİ511 Antioxidants Spring 2-0 6 2 Elective
SAİ517 Fish Smoking Techniques Spring 4-0 6 4 Elective
SAİ521 Packaging Methods in Seafood and Seafood Products Spring 2-2 6 3 Elective
SAİ524 Fishing Methods of Invertebrates Spring 2-0 6 2 Elective
SAİ525 Advanced Spoilage Indicators in Seafood Spring 2-2 6 3 Elective
SAİ526 Selectivity of passive fishing gears Spring 3-0 6 3 Elective
SAİ529 Fishing Gears and Environmental Effects of Fishing Methods Spring 2-0 6 2 Elective
SAİ530 Seafood Biochemistry and Factors That Effect on Seafood Biochemistry Spring 3-0 6 3 Elective
SAİ532 Seafood and Importance of Nutrition Spring 3-0 6 3 Elective
SAİ533 Selectivity on Passive Fishing Gears Spring 3-0 6 3 Elective
SAİ536 Food Safety Management Systems Spring 3-0 6 3 Elective
SAİ539 Seafood Enzimology Spring 3-0 6 3 Elective
SAİ540 Structure of the Turkish fisheries and Analysis Spring 2-0 6 2 Elective
SAİ541 Seafood Toxins Spring 1-2 6 2 Elective
SAİ543 Basic Fish Capture Techniques Spring 4-0 6 4 Elective
SAİ545 Trawl Fishery and selectivity Spring 2-2 6 3 Elective
SAİ547 The Determination of the Biochemical and Physical Spoilage Parameters in Seafoods Spring 2-2 6 3 Elective
SAİ548 Advanced Processing Technics of Seafood Spring 3-0 6 3 Elective
SAİ551 Functional Food in Seafood Spring 3-0 6 3 Elective
SAİ552 Alternative Products of Fisheries Spring 4-0 6 4 Elective
SAİ553 Crustacean and Mollusc Processing Technology Spring 3-0 6 3 Elective
BYESAİ1 Scientific Research Technigues and Publication Ethics Spring 3-0 6 3 Compulsory
BYESAİ2 Scientific Research Technigues and Publication Ethics Spring 3-0 6 3 Compulsory
SAİ0020 Spring 3-0 6 3 Compulsory
SAİ0024 Evaluation of Shelfish Processing Waste Spring 4-0 6 4 Compulsory
SAİ0026 Processed Seafood Mikrobiology Spring 2-2 6 3 Compulsory
SAİ0027 Nanoemulsion Applications in Seafood Spring 3-0 6 3 Compulsory
SAİ0028 Sensory Analysis Methods Spring 3-0 6 3 Compulsory
SAİ0031 Design and Mechanization of Seafood Processing Plants Spring 2-0 6 2 Compulsory
SAİ0033 Probiotics in Seafoods Spring 2-2 6 3 Compulsory
SAİ0035 Fish Oil Production and Usage Technigues Spring 2-2 6 3 Compulsory
YLSAİ701 Special Area Course Spring 5-0 6 0 Compulsory
YLSAİ702 Special Area Course Spring 5-0 6 0 Compulsory
YLSAİS701 Seminar Spring 0-0 6 0 Compulsory
YLSAİT701 Thesis Work Spring 0-0 24 0 Compulsory
YLSAİT702 Thesis Work Spring 0-0 24 0 Compulsory
Code Name Term Duration (T+A) ECTS National Credit C/E
YLSAİ201 Special Area Course Fall 5-0 6 0 Compulsory
YLSAİS101 Seminar Fall 0-0 6 0 Compulsory