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SÜRMENE FACULTY of MARINE SCIENCES / DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING

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SÜRMENE FACULTY of MARINE SCIENCES / DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING /
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SEC 440Seafood Packaging Techniques2+0+0ECTS:3
Year / SemesterSpring Semester
Level of CourseFirst Cycle
Status Elective
DepartmentDEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING
Prerequisites and co-requisitesNone
Mode of DeliveryFace to face, Group study
Contact Hours14 weeks - 2 hours of lectures per week
Lecturer--
Co-LecturerNone
Language of instructionTurkish
Professional practise ( internship ) None
 
The aim of the course:
The main objective of this course to provide background knowledge to the students on the packaging types for fresh and processed seafoods during transportation, storage and marketing.
 
Learning OutcomesCTPOTOA
Upon successful completion of the course, the students will be able to :
LO - 1 : Understand packaging materials for each type of packaging methods1,3,4,5,61,2,3,4,5,6
LO - 2 : Chose right packaging techniques for fresh and processed seafoods during transportation, storage and marketing1,3,4,5,61,2,3,4,5,6
LO - 3 : Operate packaging techniques where necessary1,3,4,5,61,2,3,4,5,6
LO - 4 : Supervise on packaging methods at a seafood business1,3,4,5,61,2,3,4,5,6
LO - 5 : Right decision on the preservation of seafoods using suitable packaging techniques1,3,4,5,61,2,3,4,5,6
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), LO : Learning Outcome

 
Contents of the Course
Functions of packaging. Packaging materials. Laws relating to packaging. Specific packaging methods for fisheries products. Packaging for fresh seafoods. Packaging methods for processed seafoods.
 
Course Syllabus
 WeekSubjectRelated Notes / Files
 Week 1Functions of packaging
 Week 2Packaging materials.
 Week 3Packaging materials continue.
 Week 4Laws relating to packaging. Student prepsentations
 Week 5Packaging for fresh seafood for bulk and retail packaging
 Week 6Packaging for fresh seafood for bulk and retail packaging continue
 Week 7Packaging for fresh seafood for bulk and retail packaging continue
 Week 8Short exam. Frigo-frig system for seafood transportation
 Week 9Vacuum packaging
 Week 10Modified and control atmosphere packaging methods
 Week 11Canning packaging method
 Week 12Sous-vide packaging techniques for cooked seafoods
 Week 13Other packaging techniques for processed seafoods
 Week 14Novel techniques in packaging
 Week 15Evaluation of homeworks
 Week 16Final exam
 
Textbook / Material
1Köse, S. 2008; Basılmamış ders notları. (Unpublished lecture notes)
2Anonim, 1992; Retail Packaging of Fish and Fishery Products, Infofish Technical Handbook 5.
 
Recommended Reading
1Daniel, L. and Wong, C. P. 2008; Materials for Advanced Packaging. Springer.
2Farber, J. M. and Dodds, K. 1995; Principles of Modified-Atmosphere and Sous Vide Product Packaging, Technomic publications.
3Ghazala, S. 1998; Sous Vide and Cook-Chill Processing for the Food Industry, Chapman and Hall Food Science Book.
4Keller, T., McGee, H. 2008; Under Pressure, Cooking Sous Vide.
5Kerry, J., Butler, P. 2008; Smart Packaging Technologies for Fast Moving Consumer Goods, John Wiley and Sons Ltd, England.
6Rahman, M. S. 2007; Handbook of Food Preservation, Second Edition (Food Science and Technology) . CRC Press.
7Ward, T. and Phillips, B. 2008. Seafood Ecolabelling. Wiley and Balckwell. Oxford, UK.
 
Method of Assessment
Type of assessmentWeek NoDate

Duration (hours)Weight (%)
Mid-term exam 9 07/04/16 2 50
End-of-term exam 16 23/05/2016 2 50
 
Student Work Load and its Distribution
Type of workDuration (hours pw)

No of weeks / Number of activity

Hours in total per term
Yüz yüze eğitim 1 14 14
Sınıf dışı çalışma 5 6 30
Uygulama 2 5 10
Ödev 2 3 6
Kısa sınav 1 2 2
Dönem sonu sınavı için hazırlık 6 2 12
Dönem sonu sınavı 1 2 2
Total work load76