Weeks | Topics |
1 |
Definition and types of seafood
|
2 |
Biochemical composition of seafood
|
3 |
Transportation, preservation and preparation process before processing of seafood
|
4 |
Basic preservation techniques of seafood (cooling and freezing methods, etc.)
|
5 |
Simple processing techniques such as salting and drying for seafood
|
6 |
Smoking and marination methods in seafood technology
|
7 |
Introduction to canned seafood technology
|
8 |
Applications of canned seafood technology
|
9 |
Midterm exam
|
10 |
Fish protein concentrate (FPC), fish meal and fish oil production
|
11 |
Surimi technology, emulsion type seafood products
|
12 |
Fermented fishery products technology
|
13 |
Caviar processing technology, imitation seafood products
|
14 |
Assessment of fish processing wastes
|