| Dersin Kodu | Dersin Adı | Dersin Türü | Yıl | Yarıyıl | AKTS | | GM406.2B | Sea Products Processing Technology | Seçmeli | 4 | 8 | 4 |
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| Dersin Seviyesi |
| Lisans |
| Dersin Amacı |
| The aim of the course is to teach quality characteristics, storage and production technics of seafood products with laboratory practises. Also the students are aimed to introduce new technologies for production of shellfish. This course also covers the information about biochemical and chemical differences at the steps from catching to production which can be effective on the quality of seafood. |
| Dersi Veren Öğretim Görevlisi/Görevlileri |
| Doç.Dr. İbrahim Hakkı KARAKAŞ |
| Öğrenme Çıktıları |
| 1 | He / she can explain the basic concepts and expressions of sea products technology | | 2 | He/she can explain status of sea products | | 3 | He/she can explain general and quality properties of mollusc, crustaceans, sea plants and fish. | | 4 | He/she can explain effects on meat quality of fish growing system | | 5 | He/she can explain changes in muscle after fishing. | | 6 | He/she can explain fish processing stage after fishing. | | 7 | He/she can explain cooling and freezing and other storage methods for fish and fish products. | | 8 | He/she can explain physical, chemical and microbiological changes in fish muscle during storage | | 9 | He/she can explain general and quality properties of seat products such as surumi, salted-dried fish meat and canned fish meat. | | 10 | He/she can explain quality properties of fish and fish products and reported analyses results. |
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| Öğrenim Türü |
| Normal Education |
| Dersin Ön Koşulu Olan Dersler |
| None |
| Ders İçin Önerilen Diğer Hususlar |
| None |
| Dersin İçeriği |
| This course includes the chemical composition and quality characteristics of fish and other seafood, importance of nutrition, differences that occur in fish meat quality after death and the effects of these differences on the technological quality of fish. Besides these, the information is given about basic technological processes like freezing, salting, drying, canning and smoking with the effects of seafood quality. Also seafood microbiology, toxins in seafoods and packaging techniques subjects were covered. |
| Haftalık Ayrıntılı Ders İçeriği |
|
| 1 | Classification of fishes. Fish anatomy and physiology. | Related Sources | | | 2 | Chemical composition | Related Sources | | | 3 | Glycolysis and postmortem changes | Related Sources | | | 4 | Glycolysis and postmortem changes (continued) | Related Sources | | | 5 | Criterias of seafood freshness | Related Sources | | | 6 | Processing of fresh seafoods (cooling and storage) | Related Sources | | | 7 | Processing of fresh seafoods (cooling and storage) | Related Sources | | | 8 | Midterm | Related Sources | | | 9 | Seafood Freezing | Related Sources | | | 10 | Salting and Drying Techniques | Related Sources | | | 11 | Smoking TechniqueCanning Technique | Related Sources | | | 12 | Processing of shellfish Microbiology of shellfish | Related Sources | | | 13 | Packaging Technique | Related Sources | | | 14 | Canned Caviar and Caviar Production | Related Sources | | | 15 | Canned Caviar and Caviar Production | | |
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| Ders Kitabı / Malzemesi / Önerilen Kaynaklar |
| Kitaplar: Ed: C. Varlık, Su Ürünleri İşleme Teknolojisi, İstanbul Üniv. 2004. Ş. Çaklı, Su Ürünleri İşleme Teknolojisi-I: Su Ürünleri İşleme Teknolojisinde Temel Konular, Ege Üniversitesi, 2008. Ş. Çaklı, Su Ürünleri İşleme Teknolojisi-II: Alternatif Su Ürünleri İşleme Teknolojileri, Ege Üniversitesi, 2008. |
| Planlanan Öğrenme Aktiviteleri ve Metodları |
|
| Değerlendirme | |
| Midterm Examination | 1 | 100 | | TOPLAM | 100 | |
| Final Examination | 1 | 100 | | TOPLAM | 100 | | Term (or Year) Learning Activities | 30 | | End Of Term (or Year) Learning Activities | 70 | | TOPLAM | 100 |
| | Dersin Sunulduğu Dil | | Turkish | | Staj Durumu | | None |
|
| İş Yükü Hesaplaması |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 2 | 28 |
| Self Study | 10 | 2 | 20 |
| Individual Study for Mid term Examination | 3 | 10 | 30 |
| Individual Study for Final Examination | 3 | 10 | 30 |
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| Program ve Öğrenme Çıktıları İlişkisi |
| ÖÇ1 | 3 | 4 | 3 | 4 | 4 | 4 | | ÖÇ2 | 5 | 3 | 5 | 5 | 5 | 4 | | ÖÇ3 | 3 | 5 | 4 | 4 | 4 | 3 | | ÖÇ4 | 3 | 5 | 3 | 3 | 5 | 4 | | ÖÇ5 | 3 | 5 | 3 | 3 | 3 | 4 | | ÖÇ6 | 3 | 2 | 5 | 4 | 4 | 4 | | ÖÇ7 | 4 | 3 | 4 | 5 | 4 | 3 | | ÖÇ8 | 4 | 3 | 4 | 4 | 5 | 3 | | ÖÇ9 | 3 | 4 | 3 | 4 | 3 | 3 | | ÖÇ10 | 5 | 4 | 4 | 4 | 4 | 5 |
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| * Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek |
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