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Course Information
Course Unit Title : Industirial Fisheries Technology
Course Unit Code : 01SYT6108
Type of Course Unit : Optional
Level of Course Unit : Second Cycle
Year of Study : Preb
Semester : 255.Semester
Number of ECTS Credits Allocated : 6,00
Name of Lecturer(s) : ---
Course Assistants :
Learning Outcomes of The Course Unit : To learn fishery products how to evaluate
To understand the economic importance of fisheries products
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : Fish protein concentrates, production of fish gelatine, chitin and chitosan production from fishery products, and the production of fish and shellfish enzyme topics will be covered
Languages of Instruction : Turkish-English
Course Goals : To teach the importance of fishing technology
Course Aims : To understand the importance of industrial fishing technology, to evaluate the implementation of technology in fishery products
WorkPlacement   Not Available
Recommended or Required Reading
Textbook :
Additional Resources :
Material Sharing
Documents :
Assignments : 2
Exams : 2
Additional Material :
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 4 56  
Homeworks :
2 20 40  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 15 15  
Finals :
1 20 20  
Workload Hour (30) :
30  
Total Work Charge / Hour :
187  
Course's ECTS Credit :
6      
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 :
50
The ratio of final to success :
50
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Definition of industrial fishing technology, and evaluation of related issues
  Study Materials: Shahidi, F., Jones, Y., Kitts, D.D., 1997. Seafood safety, processing and biotechnologyTechnomic Pub.USA
2 Chitin and chitosan production from the fishery products
  Study Materials: Çaklı, Ş., 2008. Su ürünleri işleme teknolojisi (Alternatif su ürünleri işleme teknolojileri) EÜ, Su Ürünleri Fak., Yay. No:77, İzmir
3 Production of gelatin from fishery products
  Study Materials: Irwandi, J., Faridayanti, S., Mohamed, E.S.M., Hamzah, M.S., Torla, H.H., Che Man, Y.B., 2009. Extraction and characterization of gelatin from different marine fish species in malaysia. Int. Food Res. J., 16:381-389
4 Fish protein concentrate
  Study Materials: Windsor, M.L., 2001. Fish protein concentrate Torry Advisory Note No. 39, FAO
5 Enzyme production from fishery products
  Study Materials: Shahidi, F., Janak Kamil, Y.V.A., 2002. Enzymes from fish and aquatic vertebrates and their application in the food industry Trends in Food Sci. & Tech., 12 (12):435-464
6 Unhydrogenated fish oil
  Study Materials: Shahidi, F., Jones, Y., Kitts, D.D., 1997. Seafood safety, processing and biotechnologyTechnomic Pub.USA
7 Production of fish oil from fishery products
  Study Materials: Shahidi, F., Jones, Y., Kitts, D.D., 1997. Seafood safety, processing and biotechnologyTechnomic Pub.USA
8 Recovery of Shrimp Waste for Flavourant
  Study Materials: Baek, H.H., Cadwallader, K.R., 1996. Volatile Compounds in Flavor Concentrates Produced from Crayfish Processing Byproducts with and without Protease Treatment. 3262?3267

9 Utilization of Marine Biomass for Production of Microbial Growth Media and
Biochemicals
  Study Materials: Suresh, P.V., Chandrasekaran, M., 1998. Utilization of prawn waste for chitinase production by the marine fungus Beauveria bassiana by solid state fermentation. World Journal of Microbiology and Biotechnology14, 5:655-60
10 Seafood Flavourants Produced by Enzymatic Hydrolysis
  Study Materials: Haard, N.F., 1991. A Review of Proteotlytic Enzymes from Marine Organisms and Their Application in the Food Industry , 17 - 35
11 The Applications of Lipases for Modification of Marine Oils
  Study Materials: Voight, Mn., Bolta, JR., 1990Advances in Fisheries Technology and Biotechnology for Increased Profitability. 337-360
12 Use of Semi-Cryoprotected Mince in Formulating Seafood Based Products
  Study Materials: Lazos, E.S., 1996. Utilization of Freshwater Bream for Canned Fish Ball Manufacture. Journal of Aquatic Food Product Technology, 5, 2: 47 - 64
13 Use of Menhaden Fish Oil in Mayonnaise
  Study Materials: Malcolm, B. H., Paul, E.B., Sylvia, B.G., Jeanne, D. J., 1991. New Products and Markets for Menhaden, Brevoortia spp. Marine fisheries review. 53(4):42-48.
14 General assesment