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Course Information
| Course Unit Title |
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Evaluation of seafood by-products |
| Course Unit Code |
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01SAI5141 |
| Type of Course Unit |
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Optional |
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Level of Course Unit
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Second Cycle |
| Year of Study
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1 |
| Semester
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1.Semester |
| Number of ECTS Credits Allocated
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6,00 |
| Name of Lecturer(s) |
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| Course Assistants |
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| Learning Outcomes of The Course Unit |
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1. To make the evaluation on the importance of by-products
2. To understand to be evaluate in different ways by-products of fish
3. To make the assessments related to the added value providing of by-products
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| Mode of Delivery |
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Face-To-Face
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| Prerequisities and Co-requisities Courses |
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Unavailable
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| Recommended Optional Programme Components |
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Unavailable
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| Course Contents |
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By-products of seafood concept, fish meal and oil production, fish protein concentrate, fish sauce, fish gelatine production, to obtain the chitin from shell waste, production of the enzyme from fish and shellfish would be generate content of the course.
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Languages of Instruction |
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Turkish-English
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| Course Goals |
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How can be evaluated fisheries wastes? Ability to find answers to these questions to give
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Course Aims |
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To understand the importance of seafood byproducts, to made the comments regarding methods to obtain of byproducts, to make assessments about increase the economic value of wastes are not consumed as human food
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WorkPlacement |
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Not Available
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Recommended or Required Reading
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Textbook
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Additional Resources
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Delgado, C.L., Wada, N., Rosegrant, M.W., Meijer, S., Ahmed, M., 2003. Fish to 2020 Supply and demand in changing global markets. WorldFish Center Technical Report 62
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Material Sharing
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Documents
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Assignments
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1
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Exams
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2
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Additional Material
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Planned Learning Activities and Teaching Methods
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Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
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ECTS / Table Of Workload (Number of ECTS credits allocated)
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Student workload surveys utilized to determine ECTS credits.
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Activity
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Course Duration (Excluding Exam Week)
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Time Of Studying Out Of Class
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Homeworks
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Presentation
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Project
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Lab Study
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Field Study
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Visas
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Finals
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Workload Hour (30)
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Total Work Charge / Hour
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Course's ECTS Credit
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Assessment Methods and Criteria
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Studies During Halfterm
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Visa
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Quiz
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Homework
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Attendance
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Application
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Lab
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Project
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Workshop
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Seminary
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Field study
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TOTAL
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The ratio of the term to success
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The ratio of final to success
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TOTAL
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Weekly Detailed Course Content
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Week
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Topics
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1
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Meaning of seafood by products
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Study Materials: Çaklı, Ş., 2008. Su ürünleri işleme teknolojisi (Alternatif su ürünleri işleme teknolojileri) EÜ, Su Ürünleri Fak., Yay. No:77, İzmir
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2
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Production of fish meal
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Study Materials: Çaklı, Ş., 2008. Su ürünleri işleme teknolojisi (Alternatif su ürünleri işleme teknolojileri) EÜ, Su Ürünleri Fak., Yay. No:77, İzmir
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3
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Grinding and storage of fish meal
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Study Materials: Çaklı, Ş., 2008. Su ürünleri işleme teknolojisi (Alternatif su ürünleri işleme teknolojileri) EÜ, Su Ürünleri Fak., Yay. No:77, İzmir
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4
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Production of fish oil
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Study Materials: Çaklı, Ş., 2008. Su ürünleri işleme teknolojisi (Alternatif su ürünleri işleme teknolojileri) EÜ, Su Ürünleri Fak., Yay. No:77, İzmir
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5
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Fish protein concentrate
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Study Materials: Windsor, M.L., 2001. Fish protein concentrate Torry Advisory Note No. 39, FAO
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6
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Fish silage and sauce
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Study Materials: Varlık C., Erkan, N., Özden, Ö., Mol, S., Baygar, T., 2004. Su Ürünleri İşleme Teknolojisi (Ed. Varlık, C.). İ.Ü. Su Ürünleri Fak., İstanbul
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7
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Processing of shark fin
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Study Materials: Çaklı, Ş., 2008. Su ürünleri işleme teknolojisi (Alternatif su ürünleri işleme teknolojileri) EÜ, Su Ürünleri Fak., Yay. No:77, İzmir
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8
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Production of gelatin
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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
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9
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Enzyme production from fish and crustacea
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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
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10
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Evaluate of solid waste of the crustacea
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Study Materials: Çaklı, Ş., 2008. Su ürünleri işleme teknolojisi (Alternatif su ürünleri işleme teknolojileri) EÜ, Su Ürünleri Fak., Yay. No:77, İzmir
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11
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Chitin production from the crustacean waste
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Study Materials: Çaklı, Ş., 2008. Su ürünleri işleme teknolojisi (Alternatif su ürünleri işleme teknolojileri) EÜ, Su Ürünleri Fak., Yay. No:77, İzmir
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12
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Processing of fish skin
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Study Materials: Çaklı, Ş., 2008. Su ürünleri işleme teknolojisi (Alternatif su ürünleri işleme teknolojileri) EÜ, Su Ürünleri Fak., Yay. No:77, İzmir
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13
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Production of fish liver oil
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Study Materials: Varlık C., Erkan, N., Özden, Ö., Mol, S., Baygar, T., 2004. Su Ürünleri İşleme Teknolojisi (Ed. Varlık, C.). İ.Ü. Su Ürünleri Fak., İstanbul
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14
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General assesment
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