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| BTBL5450 | Seafood Preservation and Transportation | 3+0+0 | ECTS:7.5 | | Year / Semester | Fall Semester | | Level of Course | Second Cycle | | Status | Elective | | Department | DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING | | Prerequisites and co-requisites | None | | Mode of Delivery | Face to face, Group study, Practical | | Contact Hours | 14 weeks - 3 hours of lectures per week | | Lecturer | Prof. Dr. Sevim KÖSE | | Co-Lecturer | Dr. Bekir TUFAN | | Language of instruction | | | Professional practise ( internship ) | None | | | | The aim of the course: | | The purpose of this course to provide students knowledge for seafood preservation and transportation techniques. To provide students ability for making decision on seafood preservation and transpostation. Students will able to gain ability to do research in this field. |
| Programme Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | PO - 1 : | gain knowledge on main concepts on factors affecting seafood quality and safety. | 1,3,6,7,8,12,13,14 | 1 | | PO - 2 : | have necessary knowledge in order to supervise to any seafood processing and marketing company in this field | 6,7,8 | 5,6 | | PO - 3 : | gain knowledge on seafood transportaion of any type of seafoods | 1,3,6,7,8,12 | 1 | | PO - 4 : | discuss packaging role on seafood marketing | 3,4,6,7,8 | 3,5,6 | | PO - 5 : | evaluate seafood preservation techniques according to different types of seafoods. | 3,4,6,7,8,12 | 1,5,6 | | PO - 6 : | give decision on improve quality and safety of seafoods by using different packaging materials and packaging methods. | 3,4,6,7,8,12,13 | 1,5,6 | | PO - 7 : | comment on the relationship between food preservation techniques, and food quality and food safety. | 3,6,7,8,12,13,15 | 1,6 | | PO - 8 : | gain the necessary knowledge in order to do scientific research on seafood preservation and transportation. | 1,2,3,7,8,12 | 6 | | PO - 9 : | inspect seafood quality and safety. | 6,7 | 1,6 | | CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), PO : Learning Outcome | | |
| The factors affecting seafood spoilage. The functions of packaging relating to seafood preservation and safety. Postharvest handling and preservation of fresh fish and other seafoods. Cold storage methods for preservation for seafoods (chilling and freezing). Preservation using chemicals and microorganisms. Preservation by controlling water and atmosphere. Preservation using heat and energy. Combined methods for seafood preservation. Transportation of live seafoods. Transportation of fresh seafoods. Transportation of processed seafoods.
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | The factors affecting seafood spoilage. | | | Week 2 | The functions of packaging relating to seafood preservation and safety. | | | Week 3 | Postharvest handling and preservation of fresh fish and other seafoods. | | | Week 4 | Cold storage methods for preservation for seafoods (chilling) | | | Week 5 | Freezing methods. | | | Week 6 | Preservation using chemicals | | | Week 7 | Preservation using microorganisms. | | | Week 8 | Mid-term exam | | | Week 9 | Preservation by controlling water and atmosphere (drying, salting, vacuum packaging, modified atmosfer packaging and other techniques). | | | Week 10 | Preservation controlling atmosphere continue.. Preservation using heat and energy | | | Week 11 | Preservation using heat and energy continue. | | | Week 12 | Combined methods for seafood preservation. | | | Week 13 | Transportation of live seafoods. | | | Week 14 | Transportation of fresh seafoods. | | | Week 15 | Transportation of processed seafoods | | | Week 16 | End-of-term exam | | | |
| 1 | Köse, S. 2008; Basılmamış ders notları. (Unpublished lecture notes) | | | 2 | Anonim, 1992; Retail Packaging of Fish and Fishery Products, Infofish Technical Handbook 5. | | | 3 | Martin, A. M. 1994; Fisheries Processing. Biotechnological applications, Chapman and Hall. London. | | | 4 | Farber, J. M. and Dodds, K. 1995; Principles of Modified-Atmosphere and Sous Vide Product Packaging, Technomic publications. | | | 5 | Kerry, J., Butler, P. 2008; Smart Packaging Technologies for Fast Moving Consumer Goods, John Wiley and Sons Ltd, England. | | | 6 | Paust, B. C., Rice, A.A. 1999; Marketing and Shipping, Live Aquatic Products, Unv. of Alaska Sea Grant College Program. Fairbanks, Alaska, USA. | | | 7 | Rahman, M. S. 2007; Handbook of Food Preservation, Second Edition (Food Science and Technology) . CRC Press. | | | |
| 1 | Ghazala, S. 1998; Sous Vide and Cook-Chill Processing for the Food Industry, Chapman and Hall Food Science Book. | | | 2 | Keller, T., McGee, H. 2008; Under Pressure, Cooking Sous Vide. | | | 3 | Daniel, L. and Wong, C. P. 2008; Materials for Advanced Packaging. Springer. | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 08 | 20/11/18 | 2 | 30 | | In-term studies (second mid-term exam) | 13 | 21/12/18 | 7 | 20 | | End-of-term exam | 16 | 08/01/19 | 2,5 | 50 | | |
| Student Work Load and its Distribution | | Type of work | Duration (hours pw) | No of weeks / Number of activity | Hours in total per term | | Yüz yüze eğitim | 3 | 14 | 42 | | Sınıf dışı çalışma | 3 | 6 | 18 | | Arasınav için hazırlık | 5 | 5 | 25 | | Arasınav | 2.5 | 1 | 2.5 | | Uygulama | 2 | 8 | 16 | | Ödev | 7.5 | 7 | 52.5 | | Dönem sonu sınavı için hazırlık | 8.5 | 6 | 51 | | Dönem sonu sınavı | 2.5 | 1 | 2.5 | | Total work load | | | 209.5 |
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