Non-thermal Processing Techniques Inseafood Processing Technology
Fisheries
Institute of Natural and Applied Sciences
Second Cycle (Master's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Non-thermal Processing Techniques Inseafood Processing Technology | SUR506 | Elective | Master's degree | 1 | Spring | 8 |
Name of Lecturer(s)
Prof. Dr. Hamdi AYDIN
Prof. Dr. Nil Pembe ÖZER
Assistant Prof. Dr. Mutlu ÇELİK
Lecturer Dr. ÇIĞDEM TÜRKSÖNMEZ
Learning Outcomes of the Course Unit
1) Know minimal processing techniques of aquatic foods.
2) Have knowledge about novel packaging techniques, edible films and coatings.
3) Know nonthermal preservation techniques of aquatic foods.
4) Know the principles of nonthermal processing techniques.
5) Describe the inactivation mechanisms of nonthermal processes.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||
| 1 | 2 | 3 | 4 | 5 | 6 | ||
| Learning Outcomes | |||||||
| 1 | Low | Middle | No relation | No relation | Low | No relation | |
| 2 | Low | Low | No relation | No relation | Low | No relation | |
| 3 | Low | Low | No relation | No relation | Low | No relation | |
| 4 | Low | Low | No relation | No relation | Low | No relation | |
| 5 | Low | Low | No relation | No relation | Low | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Principles and inactivation mechanisms of nonthermal processes (high hydrostatic pressure, pulsed light, pulsed electric field, ultrasound, irradiation, electrolyzed water, plasma technology, novel packaging technologies, etc.) used in aquatic foods technology.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Language of Instruction
Turkish
Work Placement(s)
Not Required