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Course Information
Course Unit Title : Seafood Processing Technology
Course Unit Code : 01SAI5151
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- Fish processing technology innovation in products brought gains knowledge of the following
2- Seafood consumption in increasing the awareness of the importance of processing technology
3- Knows the importance of raw materials for seafood processing technology
4- The engineer who knows seafood processing techniques
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : The purpose of the processing technology of seafood, nutritional composition of their products, seafood and processing techniques should be selected according to the processing technology, which reasons shall be elucidated.
Languages of Instruction : Turkish
Course Goals : Seafood processing technology for raw material to understand the importance
Suitable for seafood processing technology can determine
Course Aims : Seafood processing techniques in the innovation by following these improvements bring to life to which seafood which process technology can be applied with the procedure, applied treatment technologies to the product win and lose gain information about which products to improve the necessary R & D activities carry out and required to interpret be able to do.
WorkPlacement   Not Available
Recommended or Required Reading
Textbook : Textbook
Varlık, C., Erkan, N., Özden, Ö., Mol, S., Baygar, T., 2004. Su Ürünleri İşleme Teknolojisi. İstanbul Üniv. Yay. No:4465, ISBN:975-404-715-4, 491p
Çalkı, Ş.2008. Su Ürünleri İşleme Teknolojisi II. ISBN:978-975-783-762-9, 513 p.
Additional Resources : Hall, G.M. 1997. Fish Processing Technology. Second Edition, Edited by G.M. Hall,ISBN:0 7514 0273 7, 292 p.
Material Sharing
Documents : Power point presentation
Assignments : Smoking Technology
Exams : Mid Term and 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 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 Introduction: Until recently the developments in seafood processing techniques

  Study Materials: Textbook
Varlık, C., Erkan, N., Özden, Ö., Mol, S., Baygar, T., 2004. Su Ürünleri İşleme Teknolojisi. İstanbul Üniv. Yay. No:4465, ISBN:975-404-715-4, 491p
Çalkı, Ş.2008. Su Ürünleri İşleme Teknolojisi II. ISBN:978-975-783-762-9, 513 p.
2 The aims of seafood processing technology, our country and the world seafood consumption

  Study Materials: Textbook
Varlık, C., Erkan, N., Özden, Ö., Mol, S., Baygar, T., 2004. Su Ürünleri İşleme Teknolojisi. İstanbul Üniv. Yay. No:4465, ISBN:975-404-715-4, 491p
Çalkı, Ş.2008. Su Ürünleri İşleme Teknolojisi II. ISBN:978-975-783-762-9, 513 p.
3 Nutritional composition of seafood and raw material of selection
  Study Materials: Textbook
Varlık, C., Erkan, N., Özden, Ö., Mol, S., Baygar, T., 2004. Su Ürünleri İşleme Teknolojisi. İstanbul Üniv. Yay. No:4465, ISBN:975-404-715-4, 491p
Çalkı, Ş.2008. Su Ürünleri İşleme Teknolojisi II. ISBN:978-975-783-762-9, 513 p.
4 Preservation and its importance in seafood
  Study Materials: Textbook
Varlık, C., Erkan, N., Özden, Ö., Mol, S., Baygar, T., 2004. Su Ürünleri İşleme Teknolojisi. İstanbul Üniv. Yay. No:4465, ISBN:975-404-715-4, 491p
Çalkı, Ş.2008. Su Ürünleri İşleme Teknolojisi II. ISBN:978-975-783-762-9, 513 p.
5 Machinery and equipment in fish processing technology
  Study Materials: Textbook
Varlık, C., Erkan, N., Özden, Ö., Mol, S., Baygar, T., 2004. Su Ürünleri İşleme Teknolojisi. İstanbul Üniv. Yay. No:4465, ISBN:975-404-715-4, 491p
Çalkı, Ş.2008. Su Ürünleri İşleme Teknolojisi II. ISBN:978-975-783-762-9, 513 p.
6 Fresh cooling seafood
  Study Materials: Textbook
Varlık, C., Erkan, N., Özden, Ö., Mol, S., Baygar, T., 2004. Su Ürünleri İşleme Teknolojisi. İstanbul Üniv. Yay. No:4465, ISBN:975-404-715-4, 491p
Çalkı, Ş.2008. Su Ürünleri İşleme Teknolojisi II. ISBN:978-975-783-762-9, 513 p.
7 Frozen technology in seafood
  Study Materials: Textbook
Varlık, C., Erkan, N., Özden, Ö., Mol, S., Baygar, T., 2004. Su Ürünleri İşleme Teknolojisi. İstanbul Üniv. Yay. No:4465, ISBN:975-404-715-4, 491p
Çalkı, Ş.2008. Su Ürünleri İşleme Teknolojisi II. ISBN:978-975-783-762-9, 513 p.
8 Salting technology in seafood
  Study Materials: Textbook
Varlık, C., Erkan, N., Özden, Ö., Mol, S., Baygar, T., 2004. Su Ürünleri İşleme Teknolojisi. İstanbul Üniv. Yay. No:4465, ISBN:975-404-715-4, 491p
Çalkı, Ş.2008. Su Ürünleri İşleme Teknolojisi II. ISBN:978-975-783-762-9, 513 p.
9 Drying technology in seafood
  Study Materials: Textbook
Varlık, C., Erkan, N., Özden, Ö., Mol, S., Baygar, T., 2004. Su Ürünleri İşleme Teknolojisi. İstanbul Üniv. Yay. No:4465, ISBN:975-404-715-4, 491p
Çalkı, Ş.2008. Su Ürünleri İşleme Teknolojisi II. ISBN:978-975-783-762-9, 513 p.
10 Smoke technology in seafood
  Study Materials: Textbook
Varlık, C., Erkan, N., Özden, Ö., Mol, S., Baygar, T., 2004. Su Ürünleri İşleme Teknolojisi. İstanbul Üniv. Yay. No:4465, ISBN:975-404-715-4, 491p
Çalkı, Ş.2008. Su Ürünleri İşleme Teknolojisi II. ISBN:978-975-783-762-9, 513 p.
11 Canning technology in seafood
  Study Materials: Textbook
Varlık, C., Erkan, N., Özden, Ö., Mol, S., Baygar, T., 2004. Su Ürünleri İşleme Teknolojisi. İstanbul Üniv. Yay. No:4465, ISBN:975-404-715-4, 491p
Çalkı, Ş.2008. Su Ürünleri İşleme Teknolojisi II. ISBN:978-975-783-762-9, 513 p.
12 Surimi
  Study Materials: Textbook
Varlık, C., Erkan, N., Özden, Ö., Mol, S., Baygar, T., 2004. Su Ürünleri İşleme Teknolojisi. İstanbul Üniv. Yay. No:4465, ISBN:975-404-715-4, 491p
Çalkı, Ş.2008. Su Ürünleri İşleme Teknolojisi II. ISBN:978-975-783-762-9, 513 p.
13 Marinate tevhnology in seafood
  Study Materials: Textbook
Varlık, C., Erkan, N., Özden, Ö., Mol, S., Baygar, T., 2004. Su Ürünleri İşleme Teknolojisi. İstanbul Üniv. Yay. No:4465, ISBN:975-404-715-4, 491p
Çalkı, Ş.2008. Su Ürünleri İşleme Teknolojisi II. ISBN:978-975-783-762-9, 513 p.
14 General Assesment