PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 318	SEAFOOD PROCESSING METHODS	3 + 0	6th Semester	3

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	Teaching the composition of fishery products, conservation methods, processing methods, Quality control methods for fishery products. .
Course Content	Composition of aquatic foods, basic preservation techniques (cooling, freezing), curing, drying, smoking, marinating of aquatic foods, canning technology for sea foods, surimi processing technology, imitation of sea foods and utilization of aquatic food byproducts. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	1. Understand the main information about the definition and classification sea products.
2	2. Have knowledge on the importance and place of main compositions of sea products at human diets.
3	3. Get knowledge on the conservation techniques used for sea products and application methods
4	4. Learn the fundamental technologies used at evaluating sea products.
5	5. Have knowledge on the physical, chemical and microbiological processing technologies.
6	6. Gain ability to develop new alternative sea products.
7	7. Have knowledge on the analysis techniques used for quality control at sea products

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13
LO 001	5									4
LO 002	5	5						4		4		3	4
LO 003	5	5	4	3	4		4	4		4		4	4
LO 004	5	5	5	4	5	4	3			4		3	5
LO 005	5	5	4	5	5	4		5		4	3	4	4
LO 006	5	5	5	5	5	5	4	5		4	4	5	5
LO 007	5	5	5	5	5	5	5	5	3	4	4	5	5
Sub Total	35	30	23	22	24	18	16	23	3	28	11	24	27
Contribution	5	4	3	3	3	3	2	3	0	4	2	3	4

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	13	3	39
Hours for off-the-classroom study (Pre-study, practice)	10	2	20
Mid-terms	1	10	10
Final examination	1	9	9
Total Work Load ECTS Credit of the Course			78 3

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2013-2014 Spring	2	AYDIN YAPAR

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 318	SEAFOOD PROCESSING METHODS	3 + 0	2	Turkish	2013-2014 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. AYDIN YAPAR	ayapar@pau.edu.tr		MUH A02153	%60

Goals		Teaching the composition of fishery products, conservation methods, processing methods, Quality control methods for fishery products. .
Content		Composition of aquatic foods, basic preservation techniques (cooling, freezing), curing, drying, smoking, marinating of aquatic foods, canning technology for sea foods, surimi processing technology, imitation of sea foods and utilization of aquatic food byproducts. .

Topics

Weeks	Topics
1	Definition and classification of aquatic foods
2	The composition of aquatic foods
3	Transportation, preservation and preparation process before processing of aquatic foods
4	Basic preservation techniques of aquatic foods (cooling and freezing methods, etc.)
5	Basic processing methods for aquatic foods
6	Simple processing techniques such as salting and drying for aquatic foods
7	Smoking and marination methods in aquatic foods processing technology
8	Introduction to canned aquatic foods technology
9	Midterm exam
10	Applications of canned aquatic foods technology
11	Surimi technology, emulsion type aquatic foods products
12	Fermented aquatic food products technology
13	Caviar processing technology, imitation aquatic food products
14	Assessment of aquatic foods processing wastes

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student