Seafood Processing Technology
Food Technology
Vocational School of Izmit
Short Cycle (Associate's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Seafood Processing Technology | GTP209 | Elective | Associate degree | 2 | Fall | 4 |
Name of Lecturer(s)
Prof. Dr. Nil Pembe ÖZER
Lecturer Dr. ÇIĞDEM TÜRKSÖNMEZ
Learning Outcomes of the Course Unit
1) Explain composition of seafoods and their importance in human nutrition.
2) Define types of seafoods and the factors effecting their processing conditions.
3) List the basic principles of refrigerated and frozen storage of seafoods.
4) Explain the principles of preservation methods used in processing of seafoods suach as smoking, canning marinade, salting, drying and fermentation.
5) List fish processing technologies and their processing stages.
6) Discuss alternative safood products industry such as fish oil, caviar etc.
7) Explain packaging techniques of fresh and processed seafoods.
8) Describe processing technologies of special seafoods such as surumi, shrimp, clam, lobster etc.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||
| Learning Outcomes | ||||||||
| 1 | Low | Low | High | Middle | Low | High | Middle | |
| 2 | Low | Low | Middle | Middle | High | High | Middle | |
| 3 | Middle | High | Low | Low | No relation | High | Middle | |
| 4 | High | Middle | Middle | Middle | High | High | Middle | |
| 5 | Low | Low | Middle | Low | Middle | Low | Low | |
| 6 | Low | Low | Low | Low | Middle | Middle | Low | |
| 7 | Middle | Middle | Low | Middle | High | High | Middle | |
| 8 | Low | Low | Low | Low | High | High | Middle | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Gıda İşleme İlkeleri
Course Contents
This course includes fish process technologies (cooling, freezing, smoking, canning, , drying, fermented fish products, fish oil and fish flour production, using of fish wastes, surimi ve radioactive preservation techniques), crusty and molluscan water products kinds and factors of which effect process of them, biochemical factors, protein properties, factors which effect the quality after hunting and process technologies which is applied crusty and molluscan water products.
Weekly Schedule
1) Status of fish process technology in turkey. Nutrition composition of water products and comparing other foods. Biochemical changes on water products after hunting.2) Definitions and importance of fresh fisheries. Clean the fisheries (fish, shellish, mollussc); remove of internal organ, pick the bones, separating filet, breaking of meats.
3) Preservation methods of cooling and freezing technologies.
4) Drying technology of fisheries.
5) Preservation by salting and marinade Technologies of fisheries.
6) Smoke technology of fisheries.
7) Heat process and canning technology of fisheries.
8) Midterm examination/Assessment
9) Fermentation and chemical conservation technology of fisheries.
10) İrradiation technology of fisheries.
11) Surimi thechnology
12) Process of some special water products (seaweed, scallop, calamar, sea-urchin, sea cucumber, etc.)
13) Process of some special water products (seaweed, scallop, calamar, sea-urchin, sea cucumber, etc.).
14) Alternative sea products industry (fish oil, fish liver oil, leather,glue, shell evalations, fish flour, etc.)
15) Student presentations
16) Final examination
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Problem Solving
Assessment Methods and Criteria
Contribution of Semester Studies to Course Grade |
60% |
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Contribution of Final Examination to Course Grade |
40% |
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Total | 100% | |||||||||||
Language of Instruction
Turkish
Work Placement(s)
Not Required