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SDÜ Education Information System Course Content
Programme
Graduate School of Natural and Applied Sciences Fishing and Fish Processing Technology
Course Information
Course Unit Code
Course Unit Title
Credit Theoretic
Credit Pratic
Credit Lab/A
Credit Total
Credit Ects
Semester
01SAI5140
Alternative Product Technology in Seafood
3.00
0.00
0.00
3.00
6.00
1
Course Information
Language of Instruction
Turkish
Type of Course Unit
Elective
Course Coordinator
Associate Professor Dr. Şengül BİLGİN
Course Instructors
3-Şengül Bilgin
Course Assistants
 
Course Aims
Seafood processing industry to promote different products, evaluation of by-products processing technology
Course Goals
Learning of new processing methods
Evaluation of waste in processing plants
Learning processing methods that do not require heat treatment
To provide additional income for the national economy by evaluation of waste processing plants
Learning Outcomes of The Course Unit
1) The application of different processing methods in seafood
2) Evaluation of seafood processing waste
) to learn byproducts in seafood technology
Course Contents
Identification of Surimi Technology, products obtained from surimi technology, Processing of Delicates fisheries products (fish fingers, salami, sausages, burgers, fish cakes, etc..) , quality changes and analysis due to storage and processing, the latest developments in Turkey and in the world about fish processing, use of shellfish in the food sector and outside, minimal processing techniques, by-product technology, Herbal seafood, fermented fisheries products technology, fish meal and oil technology, Evaluation of seafood processing waste
Prerequisities and Co-requisities Courses
 
Recommended Optional Programme Components
 
Mode Of Delivery
 
Level of Course Unit
 
Assessment Methods and Criteria
ECTS / Table Of Workload (Number of ECTS credits allocated)
Studies During Halfterm
Number
Co-Efficient
Activity
Number
Duration
Total
Visa
1
70
Course Duration (Excluding Exam Week)
14
4
56
Quiz
0
30
Time Of Studying Out Of Class
14
4
56
Homework
1
0
Homeworks
1
14
14
Attendance
0
0
Presentation
0
0
0
Application
0
0
Project
0
0
0
Lab
0
0
Lab Study
0
0
0
Project
0
0
Field Study
0
0
0
Workshop
0
0
Visas
1
14
14
Seminary
0
0
Finals
1
25
25
Field study
0
0
Workload Hour (30)
30
TOTAL
100
Total Work Charge / Hour
165
The ratio of the term to success
40
Course's ECTS Credit
6
The ratio of final to success
60
 
TOTAL
100
 
Recommended or Required Reading
Textbook
 
Additional Resources
Martin, A.M., Fisheries Processing (Biotechnical applications). Chapman & Hall London, 1994, ISBN: 0 412 58460 3 , 494p.
Çaklı, Ş., Su Ürünleri İşleme Teknolojisi 2. (Alternatif Su Ürünleri İşleme Teknolojisi) Ege Üniversitesi Su Ürünleri Fak. Yay. No: 77, 513s.
Material Sharing
Documents
 
Assignments
Evaluation of fish waste
Exams
1 Midterms
1 final exam
Additional Material
 
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
Work Placements
As with any other educational component, credits for work placements are only awarded when the learning outcomes have been achieved and assessed. If a work placement is part of organised mobility (such as Farabi and Erasmus), the Learning Agreement for the placement should indicate the number of credits to be awarded if the expected learning outcomes are achieved.
Program Learning Outcomes
No
Course's Contribution to Program
Contribution
1
To understand and to use basic information in the fishing and seafood processing technologies, able to assessment, interpretation and write a comment, and to solve the problems related to issues
0