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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
01SAI5171
Food components of aquatic products and its importance
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
2-Şengül Bilgin
Course Assistants
2-Şengül Bilgin
Course Aims
Learning of importance by human nutrition of vitamin, mineral matter, amino acid, protein and fat contents of all aquatic products
Course Goals
to increase awareness of the nutritional value of the aquatic products and ensure the increase of seafood consumption
Learning Outcomes of The Course Unit
Learn nutritional components of seafood. Learn the factors affecting food components. Learn the benefits of fish oil. Understand the importance of fishery meat for human nutrition. Learn nutrients changes during processing.
Course Contents
In the course, all living aquatic organisms(fish, lobster, shrimp, sea weed, gastropods, bivalves, algae), nutrient content, water, carbohydrates, proteins, minerals, fat and vitamin contents will be discussed issues that need to be observed to prevent nutrient losses in seafood.
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
2
28
Quiz
0
0
Time Of Studying Out Of Class
14
2
28
Homework
1
30
Homeworks
1
16
16
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
6
6
Seminary
0
0
Finals
1
8
8
Field study
0
0
Workload Hour (30)
30
TOTAL
100
Total Work Charge / Hour
 
The ratio of the term to success
50
Course's ECTS Credit
 
The ratio of final to success
50
 
TOTAL
100
 
Recommended or Required Reading
Textbook
Associate Prof.Dr. Şengül Bilgin
Food components of seafood and importance Lecture notes 2015
Additional Resources
Çaklı, Ş. 2007. Fish processing technology. Cilt 1. Ege Üniversitesi Yayınları. No:76. Ege Üniversitesi Basımevi, Bornova, İzmir.
Fish processing technology, Dr. G.M. Hall 1992
Material Sharing
Documents
Lecture notes and related literatures
Assignments
Auatic products and effects on our health
Exams
Mid exam
final
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
2