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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
01SAI5141
Evaluation of seafood by-products
3.00
0.00
0.00
3.00
6.00
1
Course Information
Language of Instruction
Turkish
Type of Course Unit
Elective
Course Coordinator
Professor Abdullah DİLER
Course Instructors
 
Course Assistants
 
Course Aims
To understand the importance of seafood byproducts, to made the comments regarding methods to obtain of byproducts, to make assessments about increase the economic value of wastes are not consumed as human food
Course Goals
How can be evaluated fisheries wastes? Ability to find answers to these questions to give
Learning Outcomes of The Course Unit
1. To make the evaluation on the importance of by-products
2. To understand to be evaluate in different ways by-products of fish
3. To make the assessments related to the added value providing of by-products
Course Contents
By-products of seafood concept, fish meal and oil production, fish protein concentrate, fish sauce, fish gelatine production, to obtain the chitin from shell waste, production of the enzyme from fish and shellfish would be generate content of the course.
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
0
Time Of Studying Out Of Class
14
4
56
Homework
1
30
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
50
Course's ECTS Credit
6
The ratio of final to success
50
 
TOTAL
100
 
Recommended or Required Reading
Textbook
 
Additional Resources
Delgado, C.L., Wada, N., Rosegrant, M.W., Meijer, S., Ahmed, M., 2003. Fish to 2020 Supply and demand in changing global markets. WorldFish Center Technical Report 62
Material Sharing
Documents
 
Assignments
1
Exams
2
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
3