1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. ÇAL VOCATIONAL SCHOOL
  3. FOOD PROCESSING DEPARTMENT
  4. 515 FOOD TECHNOLOGY
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMU 509AQUATIC FOOD PROCESSING TECHNOLOGY3 + 04th Semester3

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Elective
Course Objective The purpose of this course is to gain knowledge about the application of various processing techniques to fisheries to obtain more useful products for human consumption and other purposes.
Course Content Biochemical composition of aquatic foods. Preservation techniques. Freezing, drying, smoking, salting methods of aquatic foods. Canning, Fish Protein Concentrate (FPC), fish meal and fish oil production technology. fermentation of seafood. Fish sausage manufacturing. Seafood processing by-products.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Learning the subject of the definition and types of seafoods
2Knowledge of the basic biochemical composition of fishery products, human nutrition and the importance.
3Knowledge of the conservation of fishery products and application techniques
4Knowledge of the basic technologies for the processing of fishery products
5Knowledge of physical, chemical and microbiological processing technologies
6Ability of new product development from seafoods

COURSE'S CONTRIBUTION TO PROGRAM
Data not found.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Mid-terms11616
Final examination12020
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes