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Course Information
Course Unit Title : Alternative Product Technology in Seafood
Course Unit Code : 01SAI5140
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 : 1) The application of different processing methods in seafood
2) Evaluation of seafood processing waste
) to learn byproducts in seafood technology
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : Identification of Surimi Technology, products obtained from surimi technology, Processing of Delicates fisheries products (fish fingers, salami, sausages, burgers, fish cakes, etc..) , quality changes and analysis due to storage and processing, the latest developments in Turkey and in the world about fish processing, use of shellfish in the food sector and outside, minimal processing techniques, by-product technology, Herbal seafood, fermented fisheries products technology, fish meal and oil technology, Evaluation of seafood processing waste
Languages of Instruction : Turkish-English
Course Goals : Learning of new processing methods
Evaluation of waste in processing plants
Learning processing methods that do not require heat treatment
To provide additional income for the national economy by evaluation of waste processing plants
Course Aims : Seafood processing industry to promote different products, evaluation of by-products processing technology
WorkPlacement   Not Available
Recommended or Required Reading
Textbook :
Additional Resources : Martin, A.M., Fisheries Processing (Biotechnical applications). Chapman & Hall London, 1994, ISBN: 0 412 58460 3 , 494p.
Çaklı, Ş., Su Ürünleri İşleme Teknolojisi 2. (Alternatif Su Ürünleri İşleme Teknolojisi) Ege Üniversitesi Su Ürünleri Fak. Yay. No: 77, 513s.
Material Sharing
Documents :
Assignments : Evaluation of fish waste
Exams : 1 Midterms
1 final exam
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 :
1 14 14  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 14 14  
Finals :
1 25 25  
Workload Hour (30) :
30  
Total Work Charge / Hour :
165  
Course's ECTS Credit :
6      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 70
Quiz :
0 30
Homework :
1 0
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 Identification of Surimi Technology, products obtained from surimi technology
 
2 Delicates fisheries products (fish fingers, salami, sausages, burgers, fish cakes, etc..) Processing, processing and quality changes due to storage and analysis
 
3 fish fingers Production technology
 
4 Fish salami and sausages
 
5 Fish burger making
 
6 Shellfish products use in the construction of the ornament
 
7 Application
 
8 minimal processing techniques,
 
9 By-products technology
 
10 Herbal seafood
 
11 fermented fisheries products technology,
 
12 Fish meal technology
 
13 fish oil technology
 
14 Evaluation of seafood processing waste