| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Seafoods Technology | GDM 413 | 7 | 3 + 0 | 3 | 5 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | Lisans |
| Dersin Türü | Seçmeli |
| Dersin Koordinatörü | Prof.Dr. SERAP COŞANSU AKDEMİR |
| Dersi Verenler | Prof.Dr. SERAP COŞANSU AKDEMİR, |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Diğer |
| Dersin Amacı | Aim of this course is to teach seafood processing technologies |
| Dersin İçeriği | Chemical contents and nutritional value of sea foods, sea food processing technologies (cooling, freezing, drying, salting, marinating, smoking etc.) |
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 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, |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 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.) |
| Kaynaklar | |
|---|---|
| Ders Notu | |
| Ders Kaynakları | |
| Sıra | Program Çıktıları | Katkı Düzeyi | |||||
|---|---|---|---|---|---|---|---|
| 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. | ||||||
| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Ara Sınav | 40 |
| 1. Kısa Sınav | 20 |
| 1. Ödev | 20 |
| 2. Kısa Sınav | 20 |
| Toplam | 100 |
| 1. Yıl İçinin Başarıya | 60 |
| 1. Final | 40 |
| Toplam | 100 |
| AKTS - İş Yükü Etkinlik | Sayı | Süre (Saat) | Toplam İş Yükü (Saat) |
|---|---|---|---|
| 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 |
| Toplam İş Yükü | 127 | ||
| Toplam İş Yükü / 25 (Saat) | 5,08 | ||
| Dersin AKTS Kredisi | 5 | ||