Doç. Dr. Sine ÖZMEN TOĞAY 0 224 294 16 29 / sinetogay@uludag.edu.tr
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Website:
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Objective of the Course:
The aim of the course; To give information about the composition and nutrients of seafood, to teach the production technologies and storage conditions of these products and to explain the contamination and spoilage risks in these products in detail.
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Contribution of the Course to Professional Development
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Learning Outcomes:
1
To have an information about physical, chemical and microbiological characteristics of seafood products.;
2
To have an information about seafood types and processing techniques.;
3
To have an information about processing and conservation techniques.;
4
To have an information about the contamination and spoilage risks and avoiding techniques.;
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Course Content:
Week
Theoretical
Practical
1
General information about seafoods
2
Fish and crustacean types
3
The structure of seafood meats
4
Chemical composition of seafood meats
5
Microbiological characteristics of seafood meats
6
The importance of fish in human health
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The quality control in seafoods
8
The quality control in seafoods
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Seafood production technology (Cooling)
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Seafood production technology (Freezing)
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Seafood production technology (Salting)
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Seafood production technology (Drying)
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Seafood production technology (Smoking)
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Seafood production technology (Conservation)
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Textbooks, References and/or Other Materials:
Çaklı, Ş. 2007. Su Ürünleri İşleme Teknolojisi 1, Ege Üniversitesi Yayınları, İzmir.
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Assesment
TERM LEARNING ACTIVITIES
NUMBER
PERCENT
Midterm Exam
1
40
Quiz
0
0
Homeworks, Performances
0
0
Final Exam
1
60
Total
2
100
Contribution of Term (Year) Learning Activities to Success Grade
40
Contribution of Final Exam to Success Grade
60
Total
100
Measurement and Evaluation Techniques Used in the Course
Information
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ECTS / WORK LOAD TABLE
Activites
NUMBER
TIME [Hour]
Total WorkLoad [Hour]
Theoretical
Practicals/Labs
Self Study and Preparation
Homeworks, Performances
0
Projects
Field Studies
Midtermexams
Others
Final Exams
Total WorkLoad
Total workload/ 30 hr
ECTS Credit of the Course
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CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
