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Course Information
Course Unit Title : Evaluation of seafood by-products
Course Unit Code : 01SAI5141
Type of Course Unit : Optional
Level of Course Unit : Second Cycle
Year of Study : 1
Semester : 1.Semester
Number of ECTS Credits Allocated : 6,00
Name of Lecturer(s) :
Course Assistants :
Learning Outcomes of The Course Unit : 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
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : 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.
Languages of Instruction : Turkish-English
Course Goals : How can be evaluated fisheries wastes? Ability to find answers to these questions to give
Course Aims : 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
WorkPlacement   Not Available
Recommended or Required Reading
Textbook :
Additional Resources : 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
Material Sharing
Documents :
Assignments : 1
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 :
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 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 Meaning of seafood by products
  Study Materials: Çaklı, Ş., 2008. Su ürünleri işleme teknolojisi (Alternatif su ürünleri işleme teknolojileri) EÜ, Su Ürünleri Fak., Yay. No:77, İzmir
2 Production of fish meal
  Study Materials: Çaklı, Ş., 2008. Su ürünleri işleme teknolojisi (Alternatif su ürünleri işleme teknolojileri) EÜ, Su Ürünleri Fak., Yay. No:77, İzmir
3 Grinding and storage of fish meal
  Study Materials: Çaklı, Ş., 2008. Su ürünleri işleme teknolojisi (Alternatif su ürünleri işleme teknolojileri) EÜ, Su Ürünleri Fak., Yay. No:77, İzmir
4 Production of fish oil
  Study Materials: Çaklı, Ş., 2008. Su ürünleri işleme teknolojisi (Alternatif su ürünleri işleme teknolojileri) EÜ, Su Ürünleri Fak., Yay. No:77, İzmir
5 Fish protein concentrate
  Study Materials: Windsor, M.L., 2001. Fish protein concentrate Torry Advisory Note No. 39, FAO
6 Fish silage and sauce
  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
7 Processing of shark fin
  Study Materials: Çaklı, Ş., 2008. Su ürünleri işleme teknolojisi (Alternatif su ürünleri işleme teknolojileri) EÜ, Su Ürünleri Fak., Yay. No:77, İzmir
8 Production of gelatin
  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
9 Enzyme production from fish and crustacea
  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
10 Evaluate of solid waste of the crustacea
  Study Materials: Çaklı, Ş., 2008. Su ürünleri işleme teknolojisi (Alternatif su ürünleri işleme teknolojileri) EÜ, Su Ürünleri Fak., Yay. No:77, İzmir
11 Chitin production from the crustacean waste
  Study Materials: Çaklı, Ş., 2008. Su ürünleri işleme teknolojisi (Alternatif su ürünleri işleme teknolojileri) EÜ, Su Ürünleri Fak., Yay. No:77, İzmir
12 Processing of fish skin
  Study Materials: Çaklı, Ş., 2008. Su ürünleri işleme teknolojisi (Alternatif su ürünleri işleme teknolojileri) EÜ, Su Ürünleri Fak., Yay. No:77, İzmir
13 Production of fish liver oil
  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
14 General assesment