Course Name Code Semester T+U Hours Credit ECTS
Seafoods Technology GDM 413 7 3 + 0 3 5
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Optional
Course Coordinator Prof.Dr. SERAP COŞANSU AKDEMİR
Course Lecturers Prof.Dr. SERAP COŞANSU AKDEMİR,
Course Assistants
Course Category
Course Objective Aim of this course is to teach seafood processing technologies
Course Content Chemical contents and nutritional value of sea foods, sea food processing technologies (cooling, freezing, drying, salting, marinating, smoking etc.)
# Course Learning Outcomes Teaching Methods Assessment Methods
1 He/She defines the seafood. Lecture, Question-Answer, Testing,
2 He/She discusses the place of seafood in economy in Turkey and world. Lecture, Question-Answer, Discussion, Testing, Homework,
3 He/She discusses the relationship between Rigor Motris and fish meat quality. Lecture, Question-Answer, Testing,
4 He/She interpret the relationship between quality parameters and freshness. Lecture, Question-Answer, Lab / Workshop, Testing, Homework,
5 He/She discusses the effects of cold and frozen storage on quality of fish. Lecture, Question-Answer, Discussion, Testing,
6 He/She tells the applications methods of drying, salting, marinating, smoking and canning. Lecture, Question-Answer, Self Study, Testing, Homework,
7 He/She gives examples to the fish by-products. Lecture, Question-Answer, Self Study, Testing, Homework,
Week Course Topics Preliminary Preparation
1 What are sea foods? Significance and place of seafoods in national economy
2 Chemical contents and nutritional value of fish and other important sea foods
3 Nomenclature of animal seafoods
4 Processes after catching, rigor-mortis in fish and its effects on quality
5 Preserving of sefoods, cooling and freezing
6 Dried fish products
7 Salting
8 Conserved seafood technology
9 Marinade technology
10 Smoking technology
11 Surumi technology
12 Processing of some special seafoods
13 Fish by-products (fish flour, fish oil etc.)
14 Fish by-products (fish flour, fish oil etc.)
Resources
Course Notes
Course Resources
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems. X
2 Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose.
3 Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose.
4 Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively.
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.
6 Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually.
7 Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions. X
8 Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.
9 Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice.
10 Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development.
11 Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions.
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 40
1. Kısa Sınav 20
1. Ödev 20
2. Kısa Sınav 20
Total 100
1. Yıl İçinin Başarıya 60
1. Final 40
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 2 32
Mid-terms 1 10 10
Quiz 2 6 12
Assignment 1 10 10
Final examination 1 15 15
Total Workload 127
Total Workload / 25 (Hours) 5.08
dersAKTSKredisi 5