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| BTM4041 | Utilisation of fisheries by-products | 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 | | | Contact Hours | 14 weeks - 2 hours of lectures 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: | | The purpose of this course is to provide general knowledge to students on the fisheries by-products and therefore help in sustainable fisheries policy. It is also aimed to give students an ability to do research on fisheries by-products processing and utilisation. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | define different types of fisheries by-products and their utilisation | 1,3,4,6 | | | LO - 2 : | discuss the fish by products and evaluate these products for their industrial applications. | 1,3,4,6 | | | LO - 3 : | give decision on the use of waste come from seafood processing plants. | 1,3,4,6 | | | LO - 4 : | have the background knowledge to carry out research in relation to fisheries by-products. | 1,3,4,6 | | | LO - 5 : | help sustainable seafood production by learning how to use by products effectively. | 1,3,4,6 | | | LO - 6 : | gain the ability to produce new seafood products from fisheries by-products. | 1,3,4,6 | | | 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 | | |
| Introduction. The types of fisheries by-products. Utilization of fisheries by-products from by-catch. Fish meal and oil production. Pearl production. Surimi production. Fish burger and fish balls production from underutilized species. The recovery of processing waste and utilization techniques of fisheries products. Fish roe processing. Chitin and chitosan production from Crustacea. Products from fish skin. Other fisheries by-products. |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Introduction. The types of seafood processing by-products. | | | Week 2 | Utilisation of fisheries by-products from fisheries by-catch | | | Week 3 | Fish meal production | | | Week 4 | Fish oil production | | | Week 5 | Production of surimi | | | Week 6 | Production of fish burger and fish balls from underutilised fish species | | | Week 7 | The recovery of processing waste and utilization techniques of fisheries products. | | | Week 8 | Midterm exam | | | Week 9 | Fish roe processing. Pearl production. | | | Week 10 | Chitin and chitosan production from Crustacea. | | | Week 11 | Products from fish skin. Gelatin production. | | | Week 12 | Other fisheries by-products | | | Week 13 | student presentations | | | Week 14 | Evaluation of student homework | | | Week 15 | Student presentations | | | Week 16 | Final Exam | | | |
| 1 | Ockerman, H. W.,1992; Fishery by-products, New York. | | | 2 | Köse S. 2010. Basılmamış Ders Notları | | | |
| 1 | Aitken, A., Mackie, U. M., Merritt, J. H. ve Windsor, M. L. 1982; Fish Handling and Processing, 2nd Edition, Ministry of Agriculture, Fisheries and Food, Torry Research Station. Edinburgh, Her Majestys Stationary Office. | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | 16.11.2024 | 1 | 50 | | End-of-term exam | 16 | 06.01.2025 | 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 | 13 | 26 | | Sınıf dışı çalışma | 3 | 5 | 15 | | Arasınav | 1 | 1 | 1 | | Dönem sonu sınavı için hazırlık | 5 | 2 | 10 | | Dönem sonu sınavı | 5 | 2 | 10 | | Total work load | | | 62 |
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