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| BTM4025 | Advanced Seafood Processing Tech. | 2+0+0 | ECTS:4 | | Year / Semester | Fall 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, Group study, Lab work , Practical | | Contact Hours | 14 weeks - 2 hours of lectures per week | | Lecturer | Doç. Dr. Bekir TUFAN | | Co-Lecturer | Prof. Dr. Sevim KÖSE | | 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 advanced seafood processing techniques for specific seafood products so that they can apply this knowledge in the fisheries industry. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | apply at least one of the minced fish production. | 4,5,6,20 | 1,4,5 | | LO - 2 : | summarize Japanese origin products sushi and sashimi and relating quality control issues. | 4,5,6,20 | 1,4 | | LO - 3 : | evaluate and demonstrate simple application of main ready-made seafood technology. | 4,5,6,20 | 1,3,5 | | LO - 4 : | describe new advanced processing techniques in seafood processing technology. | 4,5,6,20 | 1,4 | | LO - 5 : | use their knowledge on fisheries by-products technology and manages to demonstrate at least one method in laboratory conditions. | 4,5,6,20 | 1,5 | | 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 | | |
| Minced fish processing technology and specific products produced from minded fish such as surimi and fish burgers. Sashimi and sushi production. Fish fingers and other ready to eat seafood products. . Sous-vide technology in ready to eat seafood products. Processing of seaweed and algae, and their utilization. High Pressure Processing in seafood production. pH shift method in extracting fish protein and lipid. Fish sauce production. Shellfish processing and other specific seafood processing. Fisheries by-products. |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Minced fish processing technology and specific products produced from minded fish such as surimi and fish burgers. | | | Week 2 | Sashimi and sushi production. | | | Week 3 | Fish fingers and other ready to eat seafood products. | | | Week 4 | Sous-vide technology in ready to eat seafood products. Onboard salmon processing. Students presentations. | | | Week 5 | Processing of seaweed and algae, and their utilization. | | | Week 6 | High Pressure Processing in seafood production. | | | Week 7 | pH shift method in extracting fish protein and lipid. | | | Week 8 | Production of fish sauce and other fermentation products. | | | Week 9 | Mid-term exam | | | Week 10 | Shellfish processing | | | Week 11 | Production of other specific seafood products | | | Week 12 | Fisheries by-products. | | | Week 13 | Students presentations | | | Week 14 | Practicals for seafood processing | | | Week 15 | Practicals for seafood processing | | | Week 16 | End-of-term exam | | | |
| 1 | Köse, S. 2001; Unpublished lecture notes (Basılmamış ders notları) | | | 2 | Martin, A. M. 1994; Fisheries Processing. Biotechnological applications. Chapman an Hall, London. | | | 3 | Anonymous. 1992; Agar and Agar Production, Infofish Technical Handbook 7. | | | 4 | Anonymous. 1992; Sashimi and Processing tuna for Sashimi. Infofish Technical Handbook 1. | | | |
| 1 | Hall, G.M.1997; Fish processing Technology. Blackie Academic and Professional, London, Second Edition. | | | 2 | Aitken, A., Mackie, I. M., Meritt, J. H. ve Windsor, M. L.1982; Fish Handling and Processing, Torry Research Station, Edinburgh. Second Edition. | | | 3 | Holland, B., Brown J. ve Buss, D.H. 1993; Fish and fish Products. 5th Edition, MAFF, Royal Society of Chemistry. Cambridge. | | | 4 | Anonymos. 1993; IFST, Shelf life of foods, Guidelines for its determination and prediction, London. | | | 5 | Anonymous. 1994; Sea cucumbers and Beche-De-Mer, A Handbook for fishers, South Pacific Commission. Noumea, Handbook No. 18. | | | 6 | Rollinson, J. L. 2001; The Japanese way of Healty Recipies Sushi, tasty, traditional dishes, Cross Media, Japan | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 8 | 18/11/2018 | 1 | 50 | | End-of-term exam | 16 | 16/01/2019 | 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 | | Arasınav için hazırlık | 2 | 4 | 8 | | Arasınav | 2 | 1 | 2 | | Uygulama | 1 | 2 | 2 | | Ödev | 1 | 8 | 8 | | Dönem sonu sınavı için hazırlık | 3 | 4 | 12 | | Dönem sonu sınavı | 2 | 1 | 2 | | Diğer 1 | 3 | 2 | 6 | | Total work load | | | 82 |
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