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Course Information
Course Unit Title : Cold Chain Practices in Seafood
Course Unit Code : 01SAI5169
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 : Determine the proper cold storage techniques according to the seafood
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : Physical and chemical structure of the sefood, the factors which affect the degradation of seafood,deterioration of sefood and cooling,According to the product cold storage conditions and material know (tanks, cooling systems, materials, packaging and stacking etc.),includes transportation issues in appropriate conditions of the product.
Languages of Instruction : Turkish
Course Goals : Identify materials and equipments used in the preservation of seafood
To minimize loss of quality in seafood
Course Aims : Teaching of Cold preservation techniques in seafood
WorkPlacement  
Recommended or Required Reading
Textbook : Textbook
Additional Resources : Internet facilities
Material Sharing
Documents : Power point presentation
Assignments : The importance of the cold chain for seafood
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) :
3 0 0  
Time Of Studying Out Of Class :
1 0 0  
Homeworks :
1 0 0  
Presentation :
1 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
2 0 0  
Visas :
1 0 0  
Finals :
1 0 0  
Workload Hour (30) :
30  
Total Work Charge / Hour :
0  
Course's ECTS Credit :
0      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 40
Quiz :
0 0
Homework :
1 20
Attendance :
0 0
Application :
1 20
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
1 20
   
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 Introduction, advances in cooling techniques
  Study Materials: Texbook
2 The concept of cold chain
  Study Materials: Texbook
3 Economic value of chilled seafood
  Study Materials: Texbook
4 Physical, chemical and microbiological properties of seafood
  Study Materials: Texbook
5 Cooling techniques applied to the fished and harvested seafood.
  Study Materials: Texbook
6 Used packaging, stacking and transport forms.
  Study Materials: Texbook
7 Cooling techniques used in seafood
  Study Materials: Texbook
8 Cooling techniques used in seafood
  Study Materials: Texbook
9 Factors affecting cold storage
  Study Materials: Texbook
10 Losses occurring in the product during cold storage
  Study Materials: Texbook
11 Cleaning and disinfection of cold storage space
  Study Materials: Texbook
12 Issues to be considered in the cold chain
  Study Materials: Texbook
13 Seafood sector and the importance of the cold chain to the consumer
  Study Materials: Texbook
14 General evaluate
 
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