| Dersin Kodu | Dersin Adı | Dersin Türü | Yıl | Yarıyıl | AKTS | | ULT2062016277 | AQUACULTURE TECHNOLOGY | Zorunlu | 2 | 4 | 3 |
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| Dersin Seviyesi |
| Ön 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 |
| Dr. Öğr. Üyesi Fatih Ahmet ASLAN |
| Öğrenme Çıktıları |
| 1 | To gain knowledge of the ability of application the knowledge about factors affecting meat quality before and after slaughter on to the producing high quality meat products. | | 2 | To gain knowledge about opinions related to occupational responsibilities. |
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| Öğrenim Türü |
| Formal 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 |
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| 1 | Classification of fishes. Fish anatomy and physiology. | | | | 2 | Chemical composition | | | | 3 | Glycolysis and postmortem changes | | | | 4 | Glycolysis and postmortem changes | | | | 5 | Criterias of seafood freshness | | | | 6 | Processing of fresh seafoods (cooling and storage) | | | | 7 | Processing of fresh seafoods (cooling and storage) | | | | 8 | Midterm exam | | | | 9 | Seafood Freezing | | | | 10 | Salting and Drying Techniques | | | | 11 | Smoking Technique | | | | 12 | Canning Technique | | | | 13 | Processing of shellfish | | | | 14 | Microbiology of shellfish | | | | 15 | Packaging Technique | | | | 16 | Final Exam | | |
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| Ders Kitabı / Malzemesi / Önerilen Kaynaklar |
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| Planlanan Öğrenme Aktiviteleri ve Metodları |
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| Değerlendirme | |
| TOPLAM | 0 | |
| TOPLAM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | TOPLAM | 100 |
| | Dersin Sunulduğu Dil | | Turkish | | Staj Durumu | | None |
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| İş Yükü Hesaplaması |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Discussion | 1 | 1 | 1 |
| Field Work | 1 | 3 | 3 |
| Report Preparation | 1 | 1 | 1 |
| Report Presentation | 1 | 1 | 1 |
| Self Study | 14 | 1 | 14 |
| Individual Study for Homework Problems | 14 | 1 | 14 |
| Individual Study for Mid term Examination | 1 | 2 | 2 |
| Individual Study for Final Examination | 1 | 3 | 3 |
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| Program ve Öğrenme Çıktıları İlişkisi |
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| * Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek |
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Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
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