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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
01SAI5169
Cold Chain Practices 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
Assistant Professor Dr. Levent İZCİ
Course Instructors
2-Levent İZCİ
Course Assistants
 
Course Aims
Teaching of Cold preservation techniques in seafood
Course Goals
Identify materials and equipments used in the preservation of seafood
To minimize loss of quality in seafood
Learning Outcomes of The Course Unit
Determine the proper cold storage techniques according to the seafood
Course Contents
Physical and chemical structure of the sefood, the factors which affect the degradation of seafood,deterioration of sefood and cooling,According to the product cold storage conditions and material know (tanks, cooling systems, materials, packaging and stacking etc.),includes transportation issues in appropriate conditions of the product.
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
40
Course Duration (Excluding Exam Week)
3
0
0
Quiz
0
0
Time Of Studying Out Of Class
1
0
0
Homework
1
20
Homeworks
1
0
0
Attendance
0
0
Presentation
1
0
0
Application
1
20
Project
0
0
0
Lab
0
0
Lab Study
0
0
0
Project
0
0
Field Study
2
0
0
Workshop
0
0
Visas
1
0
0
Seminary
0
0
Finals
1
0
0
Field study
1
20
Workload Hour (30)
30
TOTAL
100
Total Work Charge / Hour
 
The ratio of the term to success
40
Course's ECTS Credit
 
The ratio of final to success
60
 
TOTAL
100
 
Recommended or Required Reading
Textbook
Textbook
Additional Resources
Internet facilities
Material Sharing
Documents
Power point presentation
Assignments
The importance of the cold chain for seafood
Exams
Mid Term and 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
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