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Course Description Course Name : Seafood Processing Technology Course Code : SUF303 Course Type : Compulsory Level of Course : First Cycle Year of Study : 3 Course Semester : Fall (16 Weeks) ECTS : 4 Name of Lecturer(s) : Prof.Dr. MEHMET ÇELİK Learning Outcomes of the Course : Define biochemical composition of seafood products and seafood processing technology Explain the quality control methods in seafood Explain various seafood processing technologies Describe the changes during the processing of seafood Explain fish and shellfish waste utilization Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Describe to biochemical composition of raw and processed seafood products and seafood processing technology, explain the quality control methods in seafood, explain various seafood processing technologies, describe the changes during the processing of seafood, explain fish and shellfish waste utilization Course Contents : The state of seafood processing technology at present and in the future, biochemical rates of different seafood species and factors effecting these biochemical rates, chemical, physical, microbiological and sensory changes after catching, pre-processing technology (filleting etc.) in seafood, chilling, freezing, smoking, canning, salting, drying, marinating, surimi and packing technologies in seafood, fermented fish products, fish and shellfish waste utilization, practices of these processing techniques in different seafood Language of Instruction : Turkish Work Place : Classroom and laboratory of Faculty of Fisheries, Çukurova University   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Introduction to seafood processing technology, The state of seafood processing technology at present and in the future, biochemical rates of different seafood species and factors effecting these biochemical rates Reading of course subject Lecture 2 The properties of seafood Reading the lecture notes and related resources Lecture, Visual demonstration, Discussion, Laboratory practice 3 Chemical, physical, microbiological and sensory changes after catching Reading the lecture notes and related resources Lecture, Visual demonstration, Discussion, Laboratory practice 4 The protection of freshness in seafood Reading the lecture notes and related resources Lecture, Visual demonstration, Discussion, Laboratory practice 5 Quality control methods (chemical, physical, sensory, microbial) in seafood Reading the lecture notes and related resources, preparation for laboratory Lecture, Visual demonstration, Discussion, Laboratory practice 6 Chilling and freezing technology Reading the lecture notes and related resources, preparation for laboratory Lecture, Visual demonstration, Discussion, Laboratory practice 7 Salting and marination technology, homework Reading the lecture notes and related resources, preparation for laboratory, homework preparation Lecture, Visual demonstration, Discussion, Laboratory practice 8 Midterm Study for exam Written exam 9 Drying technology Reading the lecture notes and related resources, preparation for laboratory Lecture, Visual demonstration, Discussion, Laboratory practice 10 Smoking technology Reading the lecture notes and related resources, preparation for laboratory Lecture, Visual demonstration, Discussion, Laboratory practice 11 Canning technology Reading the lecture notes and related resources, preparation for laboratory Lecture, Visual demonstration, Discussion, Laboratory practice 12 Surimi technology Reading the lecture notes and related resources, preparation for laboratory Lecture, Visual demonstration, Discussion, Laboratory practice 13 Packing technology Reading the lecture notes and related resources, preparation for laboratory Lecture, Visual demonstration, Discussion, Laboratory practice 14 Fish waste utilization Reading the lecture notes and related resources, preparation for laboratory Lecture, Visual demonstration, Discussion, Laboratory practice 15 Shellfish waste utilization, homework Reading the lecture notes and related resources, preparation for laboratory, homework preparation Lecture, Visual demonstration, Discussion, Laboratory practice 16/17 Final exam Study for exam Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Gülyavuz, H., Ünlüsayın, M. 2008. Seafood Processing Technology. Akdeniz University, Fisheries Faculty, Antalya. 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 2 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 Using the informatics and communicating technology 2 2 Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas. 1 3 Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field 5 4 Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. 2 5 assessment of data scientifically on fisheries engineering, determining and solving the problems 3 6 Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. 3 7 Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution 4 8 Having plan any study related to fisheries science as an individually, managing and consulting 3 9 Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning 4 10 Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication 3 11 Improving life-long learning attitude and using the information to the public interest. 2 12 Having skills to apply modern techniques and computational tools necessary for engineering applications. 2 13 Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field 4 14 Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field 4 15 Improves constantly itself , as well as professional development scientific, social, cultural and artistic fields according to his/her interests and abilities identifying needs of learning. 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 4 56     Out of Class Study (Preliminary Work, Practice) 14 2 28 Assesment Related Works     Homeworks, Projects, Others 2 5 10     Mid-term Exams (Written, Oral, etc.) 1 5 5     Final Exam 1 7 7 Total Workload: 106 Total Workload / 25 (h): 4.24 ECTS Credit: 4