| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | FBT694 | MINCED SEAFOOD PROCESSING TECHNOLOGY | Compulsory | 1 | 2 | 6 |
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| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| Teaches Changes in processing techniques and quality products made with minced seafood |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Explain to minced fish meat product | | 2 | Explain to each product processing technique | | 3 | Show to tools and equipment for using minced seafood | | 4 | Determination of quality changes during processing and storage | | 5 | Explain Legal regulatory of minced seafood |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Changes in processing techniques and quality products made with minced seafood |
| Weekly Detailed Course Contents |
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| 1 | Introduction of Seafood processing technology. | | | | 2 | Explain to Machinery and equipment necessary for minced seafood., | | | | 3 | Processing of Fish burger and technology | | | | 4 | Quality changes of Fish burger during storage | | | | 5 | Processing of Fish kroket and technology | | | | 6 | Quality changes of Fish kroket during storage | | | | 7 | Intoduction of surimi technology | | | | 8 | Midterm exam | | | | 9 | Quality changes of surimi during storage | | | | 10 | Quality changes of surimi during storage | | | | 11 | Fish sausage and salami technology | | | | 12 | Quality changes of fish sausage and salami during storage | | | | 13 | Legal regulatory of minced seafood | | | | 14 | Continuation of legal regulatory of minced seafood | | | | 15 | Assesment of homework | | | | 16 | Final Exam | | |
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| Recommended or Required Reading |
| Seafood processing Techology-2(Prof.Dr. Şükran Çaklı, 2007)
Recommended Reading
Scientific paper
Batters and Breadings in Food Processing (Eds. K. Kulp, R. Loewe, K. Lorenz, and J. Gelroth,2011)
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
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| Workload Calculation |
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| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 12 | 7 | 84 |
| Laboratory | 12 | 7 | 84 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | 5 | 4 | 4 | 5 | 4 | 5 | 5 | 5 | 5 | 4 | 4 | | LO2 | 5 | 5 | 4 | 5 | 4 | 5 | 5 | 5 | 4 | 4 | 5 | 4 | | LO3 | 4 | 4 | 5 | 4 | 5 | 5 | 5 | 5 | 4 | 4 | 4 | 5 | | LO4 | 4 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 4 | 4 | 4 | 4 | | LO5 | 5 | 5 | 5 | 4 | 5 | 4 | 5 | 5 | 4 | 4 | 5 | 5 |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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