PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 509	AQUATIC FOOD PROCESSING TECHNOLOGY	3 + 0	2nd Semester	7,5

COURSE DESCRIPTION

Course Level	Doctorate 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

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
LO 001	3	4	3	2	2	2	3					2
LO 002	3	4	3	2	2	2	3	2				3
LO 003	4	4	4	3	2	3	4	3				3
LO 004	4	4	4	4	2	3	4	3				3
LO 005	5	4	4	5	3	4	4	3				3
LO 006	5	4	4	5	4	4	4	4				4
Sub Total	24	24	22	21	15	18	22	15				18
Contribution	4	4	4	4	3	3	4	3	0	0	0	3

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	7	98
Mid-terms	1	25	25
Final examination	1	30	30
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMU 509	AQUATIC FOOD PROCESSING TECHNOLOGY	3 + 0	1	Turkish	2019-2020 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. AYDIN YAPAR	ayapar@pau.edu.tr		MUH A0197	%80

Goals		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.
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.

Topics

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

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

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

Prospective Student