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| BTM2016 | Cold Storage Techniques for Seafoods | 2+0+0 | ECTS:4 | | Year / Semester | Spring Semester | | Level of Course | First Cycle | | Status | Elective | | Department | DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING | | Prerequisites and co-requisites | None | | Mode of Delivery | Face to face | | Contact Hours | 14 weeks - 2 hours of lectures per week | | Lecturer | Prof. Dr. Sevim KÖSE | | Co-Lecturer | Öğr. Gör. Bekir TUFAN | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | The main objectives of this course are to provide the student with a wide knowledge on the preserving methods of seafood which are susceptible of spoilage so that they can apply this knowledge to prevent seafood quality and safety during their employment at the seafood marketing and processing sector. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | choose suitable techniques to preserve seafood quality | 1,4 | 1,3,4 | | LO - 2 : | gain detailed information on cold chain for seafood marketing | 1,4 | 1 | | LO - 3 : | have preventive measures to avoid quality loss during freezing, frozen storage and defrosting of seafoods. | 1,4 | 1 | | LO - 4 : | work at seafood processing company on seafood preserving tasks. | 1,4 | 1 | | LO - 5 : | work at seafood marketing sector or consult for this sector. | 1,4 | 1,4 | | 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), LO : Learning Outcome | | |
| Types of ice used for preserving fresh and processed seafoods, ice making methods, super chilling, principals of freezing technology, freezing methods, quality changes during freezing and frozen storage, defrosting types, quality changes during defrosting, chilling and frozen storage rooms, cold storage chain. |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | The factors affecting seafood spoilage | | | Week 2 | The types of ice for fresh and processed seafoods | | | Week 3 | types of ice making techniques | | | Week 4 | super chilling | | | Week 5 | the principals of seafood freezing technology | | | Week 6 | types of freezing methods | | | Week 7 | freezing methods continue | | | Week 8 | quality changes during freezing and frozen storage of seafood | | | Week 9 | Midterm exam | | | Week 10 | Defrosting methods | | | Week 11 | Quality changes during defrosting of frozen seafoods | | | Week 12 | Cold storage rooms | | | Week 13 | Transportation of live seafoods | | | Week 14 | Cold chain for fresh seafoods | | | Week 15 | Cold chain for processed seafoods | | | Week 16 | Final Exam | | | |
| 1 | Köse, S. 2015. Basılmamış ders notları | | | 2 | Hall, G.M.1997; Fish processing Technology. Blackie Academic and Professional, London, Second Edition. | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | 11/04/18 | 1 | 50 | | End-of-term exam | 16 | 30/05/18 | 1 | 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 | 2 | 16 | 32 | | Sınıf dışı çalışma | 1 | 3 | 3 | | Laboratuar çalışması | 1 | 2 | 2 | | Arasınav için hazırlık | 4 | 1 | 4 | | Arasınav | 1 | 1 | 1 | | Uygulama | 1 | 4 | 4 | | Ödev | 1 | 2 | 2 | | Dönem sonu sınavı için hazırlık | 7 | 1 | 7 | | Dönem sonu sınavı | 2 | 1 | 2 | | Total work load | | | 57 |
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