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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
01SAI5145
Processing of Freshwater Fish and its Equipments
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 comprehend evaluating as fresh and processed of freshwater fish, to make comments preservation methods, and shelf life issues, to make the assessments about the impact of to create of processing and storage techniques,
Course Goals
Related equipment can recognize
Freshwater fish processing techniques to understand
Learning Outcomes of The Course Unit
To make evaluation relating composition of freshwater fish
To learn the evaluate in different forms of freshwater fish
To comment relating extend of shelf life of freshwater fish
To understand importance of storage
Course Contents
This course will generate from issues such as freshwater fish varieties and chemical composition, evaluation as fresh of the fish, various preservation methods, shelf life extension applications, and catering applications, the implementation of various processing techniques and changes observed during the storage.
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
Sikorski, Z.E., 1990. Seafood: resources, nutritional composition, and preservation CRC Press, Inc. Florida USA
Huss, H.H., 1994. Assurance of seafood quality FAO, Rome
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
4