PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 509	AQUATIC FOOD PROCESSING TECHNOLOGY	3 + 0	1st Semester	7,5

COURSE DESCRIPTION

Course Level	Master'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.

COURSE LEARNING OUTCOMES

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

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	5	5	5	5	5	5	5	5	5	4	5	5
LO 002	5	5	5	5	5	5	5	5	5	5	5	5	5
LO 003	5	5	5	5	5	5	5	5	5	5	5	5	5
LO 004	5	5	5	5	5	5	5	5	5	5	5	5	5
LO 005	5	5	5	5	5	5	5	5	5	5	5	5	5
LO 006	5	5	5	5	5	5	5	5	5	5	5	5	5
Sub Total	30	30	30	30	30	30	30	30	30	30	29	30	30
Contribution	5	5	5	5	5	5	5	5	5	5	5	5	5

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	2	28
Assignments	2	15	30
Mid-terms	1	32	32
Final examination	1	33	33
Presentation / Seminar Preparation	1	30	30
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

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

Prospective Student