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Course Information
Course Unit Title : Fish Processing Technology
Course Unit Code : SUM402
Type of Course Unit : Compulsory
Level of Course Unit : First Cycle
Year of Study : 4
Semester : 8.Semester
Number of ECTS Credits Allocated : 5,00
Name of Lecturer(s) : ---
Course Assistants :
Learning Outcomes of The Course Unit : Understanding basic terms of relevant to the fish processing technology
The nature of seafood and assesment of spoilage characteristics
Evaluations relating consumption of different forms of the fishery products
Assesment of preservation methods of the seafood
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : This module is concerned with the processing sector of fishery products and its features, composition of seafood meat, changes occuring in fishery products, the evaluate in different way of fishery products, issues relating preservation of fishery products.
Languages of Instruction : Turkish-English
Course Goals : To understand the importance of fish processing technology
To learn the implementation processing technologies to fishery products
Course Aims : In general, this course is aim to provide understanding of the importance and value of the processing technology. In particular it is aimed that the show of position and importance of processed seafood within the overall with the features of fish processing technology and their applications in our country and the world.
So, the students will provide knowledge about the seafood processing technology and their importance and then they will be able to comment on this topic.
WorkPlacement   Not Available
Recommended or Required Reading
Textbook :
Additional Resources : Huss, H.H., 1995. Quality and quality changes in fresh fish. FAO, Technical note:348.
Material Sharing
Documents :
Assignments : 1
Exams : 2
Additional Material : no
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 4 56  
Time Of Studying Out Of Class :
14 2 28  
Homeworks :
1 15 15  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 20 20  
Finals :
1 25 25  
Workload Hour (30) :
30  
Total Work Charge / Hour :
144  
Course's ECTS Credit :
5      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 70
Quiz :
0 0
Homework :
1 30
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
100
The ratio of the term to success :
40
The ratio of final to success :
60
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Introduction to fish processing technology and position of fishery product industry
  Study Materials: Çaklı, Ş., Su ürünleri işleme teknolojisi. Ege Üniv. Yay. Su ürün. Fak. Yay. No: 76. İzmir, 2007
2 Chemical composition of seafood meat
  Study Materials: Varlık C., Erkan, N., Özden, Ö., Mol, S., Baygar, T., Su Ürünleri İşleme Teknolojisi (Ed. Varlık, C.). İ.Ü. Su Ürünleri Fak., İstanbul, 2004
3 Quality changes in seafood: postmortem changes
  Study Materials: Varlık C., Erkan, N., Özden, Ö., Mol, S., Baygar, T., Su Ürünleri İşleme Teknolojisi (Ed. Varlık, C.). İ.Ü. Su Ürünleri Fak., İstanbul, 2004
4 Preliminary processing technology in fish processing
  Study Materials: Gökoğlu, N., Su Ürünleri İşleme Teknolojisi. Su Vakfı yay., İstanbul, 2001
5 Chilling technology in fishery products
  Study Materials: Gökoğlu, N., Su Ürünleri İşleme Teknolojisi. Su Vakfı yay., İstanbul, 2001
6 Quality changes in chilled fish and shelf life
  Study Materials: Varlık C., Erkan, N., Özden, Ö., Mol, S., Baygar, T., Su Ürünleri İşleme Teknolojisi (Ed. Varlık, C.). İ.Ü. Su Ürünleri Fak., İstanbul, 2004
7 Freezing technology in seafood
  Study Materials: Varlık C., Erkan, N., Özden, Ö., Mol, S., Baygar, T., Su Ürünleri İşleme Teknolojisi (Ed. Varlık, C.). İ.Ü. Su Ürünleri Fak., İstanbul, 2004
8 Smoking technology in seafood
  Study Materials: Varlık C., Erkan, N., Özden, Ö., Mol, S., Baygar, T., Su Ürünleri İşleme Teknolojisi (Ed. Varlık, C.). İ.Ü. Su Ürünleri Fak., İstanbul, 2004
9 Salted fish technology
  Study Materials: Gökoğlu, N., Su Ürünleri İşleme Teknolojisi. Su Vakfı yay., İstanbul, 2001
10 Dried seafood technology
  Study Materials: Gökoğlu, N., Su Ürünleri İşleme Teknolojisi. Su Vakfı yay., İstanbul, 2001
11 Marinade technology in seafood
  Study Materials: Gökoğlu, N., Su Ürünleri İşleme Teknolojisi. Su Vakfı yay., İstanbul, 2001
12 Heat processing technology in seafood
  Study Materials: Varlık C., Erkan, N., Özden, Ö., Mol, S., Baygar, T., Su Ürünleri İşleme Teknolojisi (Ed. Varlık, C.). İ.Ü. Su Ürünleri Fak., İstanbul, 2004
13 Irradiaton technology in seafood
  Study Materials: Varlık C., Erkan, N., Özden, Ö., Mol, S., Baygar, T., Su Ürünleri İşleme Teknolojisi (Ed. Varlık, C.). İ.Ü. Su Ürünleri Fak., İstanbul, 2004
14 General Assesment