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Course Description Course Name : Surimi Technology Course Code : SAİ-513 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Assoc.Prof.Dr. BAHAR TOKUR KARAKAYA Learning Outcomes of the Course : Defines products obtained from surimi Shows the definitions and processing techniques for Each product Shows the tools and equipment used in surimi Determines the quality changes occurring during processing and storage of surimi Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : YLSAİ-201 Specialization Field Recommended Optional Programme Components : None Aim(s) of Course : Give information about surimi technology and surimi products Course Contents : Explain surimi technology, do practice and examine surimi by-products Language of Instruction : Turkish Work Place : Classroom, laboratory   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 History of surimi production technology and resources Gathering the necessary information relating to the course Lectures and brainstorming Assignments and oral presentations 2 Production of commercial white-meat fish surimi Gathering the necessary information relating to the course Lectures and brainstorming Assignments and oral presentations 3 Continuation production of commercial white-meat fish surimi ,homework Gathering the necessary information relating to the course and preparing homework Lectures and brainstorming Assignments and oral presentations 4 Production of commercial dark-meat fish surimi Gathering the necessary information relating to the course and preparing homework Lectures and brainstorming Assignments and oral presentations 5 Continuing production of commercial dark-meat fish surimi Gathering the necessary information relating to the course and preparing homework Lectures and brainstorming Assignments and oral presentations 6 New developments in surimi technology, homework Gathering the necessary information relating to the course and preparing homework Lectures and brainstorming Assignments and oral presentations 7 Products from surimi Gathering the necessary information relating to the course and preparing homework Lectures and brainstorming Assignments and oral presentations 8 Mid-term exam Preparation for exam Writing exam 9 Crystabilization of surimi protein Chemistry of surimi gelation Gathering the necessary information relating to the course and preparing homework Lectures and brainstorming Assignments and oral presentations 10 Reology of surimi and surimi by-products Gathering the necessary information relating to the course and preparing homework Lectures and brainstorming Assignments and oral presentations 11 additives and formulations for surimi by-products Gathering the necessary information relating to the course and preparing homework Lectures and brainstorming Assignments and oral presentations 12 Assesment of surimi quality.homework Gathering the necessary information relating to the course and preparing homework Lectures and brainstorming Assignments and oral presentations 13 Continuation Assesment of surimi qualty. Gathering the necessary information relating to the course and preparing homework Lectures and brainstorming Assignments and oral presentations 14 Assesment of lecture and advertisöent Gathering the necessary information relating to the course and preparing homework Lectures and brainstorming Assignments and oral presentations 15 Evaluation of homework Regulation of homework and other practices Assignments and oral presentations 16/17 Final exam Preparation for exam Writing exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Surimi Technology ,Tyre C. Lanier, Chong M. Lee, 1992  Surimi and Surimi Seafood, Jae Won Park, 2005. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 3 40 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology 5 2 Comprehends interaction of expertise area in relation to interdisciplinary relationships 5 3 Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information 5 4 Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. 4 5 Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. 4 6 Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions 4 7 Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. 5 8 Develops a positive attitude towards life long learning. 5 9 Prepares written and visual presentations with technological devices in their area of expertise 5 10 Examines and develops social relations and norms critically and changes all if necessary 4 11 Communicates both in written and verbal in one foreign language 3 12 Uses computer and communication technologies effectively for their expertise area. 1 13 Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. 4 14 Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process 3 15 Applies interdisciplinary studies with assimilated knowledge and skills for solving problem 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 3 42     Out of Class Study (Preliminary Work, Practice) 14 4 56 Assesment Related Works     Homeworks, Projects, Others 3 15 45     Mid-term Exams (Written, Oral, etc.) 1 2 2     Final Exam 1 2 2 Total Workload: 147 Total Workload / 25 (h): 5.88 ECTS Credit: 6