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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 /
Katalog Ana Sayfa
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BTM4041Utilisation of fisheries by-products2+0+0ECTS:4
Year / SemesterFall Semester
Level of CourseFirst Cycle
Status Elective
DepartmentDEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING
Prerequisites and co-requisitesNone
Mode of Delivery
Contact Hours14 weeks - 2 hours of lectures per week
LecturerProf. Dr. Sevim KÖSE
Co-LecturerDr. Bekir TUFAN
Language of instructionTurkish
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 OutcomesCTPOTOA
Upon successful completion of the course, the students will be able to :
LO - 1 : define different types of fisheries by-products and their utilisation1,3,4,6
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

 
Contents of the Course
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.
 
Course Syllabus
 WeekSubjectRelated Notes / Files
 Week 1Introduction. The types of seafood processing by-products.
 Week 2Utilisation of fisheries by-products from fisheries by-catch
 Week 3Fish meal production
 Week 4Fish oil production
 Week 5Production of surimi
 Week 6Production of fish burger and fish balls from underutilised fish species
 Week 7The recovery of processing waste and utilization techniques of fisheries products.
 Week 8Midterm exam
 Week 9Fish roe processing. Pearl production.
 Week 10Chitin and chitosan production from Crustacea.
 Week 11Products from fish skin. Gelatin production.
 Week 12Other fisheries by-products
 Week 13student presentations
 Week 14Evaluation of student homework
 Week 15Student presentations
 Week 16Final Exam
 
Textbook / Material
1Ockerman, H. W.,1992; Fishery by-products, New York.
2Köse S. 2010. Basılmamış Ders Notları
 
Recommended Reading
1Aitken, 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 assessmentWeek NoDate

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 workDuration (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 load62