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| BTM3021 | Seafood Processing Technology | 2+1+1 | ECTS:6 | | Year / Semester | Fall Semester | | Level of Course | First Cycle | | Status | Compulsory | | Department | DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING | | Prerequisites and co-requisites | None | | Mode of Delivery | Face to face, Group study | | Contact Hours | 14 weeks - 2 hours of lectures, 1 hour of practicals and 1 hour of laboratory per week | | Lecturer | Prof. Dr. Sevim KÖSE | | Co-Lecturer | Dr. Bekir TUFAN | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | hunted and aquacultured seafood processing and enchanging new products |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | Gain knowledge on the Turkish and world seafood products | 1,4,6 | 1 | | LO - 2 : | Identify the risks and preventive actions in marketing of fresh seafood | 1,4,6 | 1 | | LO - 3 : | Apply various seafood processing techniques in the seafood processing factories | 1,4,6 | 1 | | LO - 4 : | Perform seafood quality control for fresh and process seafood products | 1,4,6 | 1 | | 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 | | |
| Turkey and world seafood products. Fresh consumption of seafood. Salting. Smoking. Freezing. Canning technology. Quality parameters in fresh and processed seafood products. |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Nutrient Composition of The Seafood | | | Week 2 | Status of Aquaculture in Our Country | | | Week 3 | Chilling Technology; Chilling Methods That Used in Seafood | | | Week 4 | The Changes Occuring in Seafood During Chilling Process | | | Week 5 | The General Rules of The Process of Preservation by Freezing | | | Week 6 | Frozen Seafood | | | Week 7 | The Water in Seafood and The Activity of Water | | | Week 8 | Mid-term exam | | | Week 9 | The Changes That Occur During The Drying Process | | | Week 10 | Drying Methods | | | Week 11 | Dried Fish Products | | | Week 12 | General Rules of Salting and Factors Affecting The Process of Salting | | | Week 13 | Storage and Quality of The Salted Seafood | | | Week 14 | Smoking Process | | | Week 15 | The Quality Changes in Smoked Seafood | | | Week 16 | End-of-term exam | | | |
| 1 | Varlık, C., 2004; Su Ürünleri İşleme Teknolojisi, İstanbul. | | | 2 | Gülyavuz, H., Ünlüsayın, M., 1999; Su Ürünleri İşleme Teknolojisi, Isparta. | | | |
| 1 | Ockerman, H. W.,1992; Fishery by-products, New York. | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | 17/11/2018 | 2 | 50 | | End-of-term exam | 17 | 09/01/2019 | 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 | 3 | 14 | 42 | | Sınıf dışı çalışma | 2 | 14 | 28 | | Laboratuar çalışması | 1 | 14 | 14 | | Arasınav için hazırlık | 6 | 1 | 6 | | Arasınav | 1 | 1 | 1 | | Dönem sonu sınavı için hazırlık | 5 | 2 | 10 | | Dönem sonu sınavı | 2 | 1 | 2 | | Diğer 1 | 1 | 1 | 1 | | Total work load | | | 104 |
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