| Course Description |
|
| Course Name |
: |
Crustacean and Mollusc Processing Technology |
|
| Course Code |
: |
SAİ-553 |
|
| Course Type |
: |
Optional |
|
| Level of Course |
: |
Second Cycle |
|
| Year of Study |
: |
1 |
|
| Course Semester |
: |
Fall (16 Weeks) |
|
| ECTS |
: |
6 |
|
| Name of Lecturer(s) |
: |
Prof.Dr. YASEMEN YANAR
|
|
| Learning Outcomes of the Course |
: |
Sorts the crustacean and molluscs
Describes the methods for processing of crustaceans
Describes the methods for processing of molluscs
Explains the methods of storage of processed crustaceans and molluscs
Explains the methods of quality control of processed crustaceans and molluscs
|
|
| Mode of Delivery |
: |
Face-to-Face |
|
| Prerequisites and Co-Prerequisites |
: |
None |
|
| Recommended Optional Programme Components |
: |
None |
|
| Aim(s) of Course |
: |
To learn the post harvest handling and preprocessing operations of crustacean and mollusks, to identfy the methods of canning, salting etc. to learn the store and quality control of processed products. |
|
| Course Contents |
: |
In this lecture the post harvest handling and preprocessing operations, processing methods (canning, salting, drying, freezing etc.), storage conditions and quality control methods are thougt and discussed. |
|
| Language of Instruction |
: |
Turkish |
|
| Work Place |
: |
Classroom |
|
|
Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
Classification of Crustacean and mollusc |
Reading of course subjects |
Lecture |
|
2 |
Production and exports of crustaceans and molluscs |
Reading the lecture notes and related resources |
Lecture, discussion |
|
3 |
Factors affecting the nutritional content of crustaceans |
Reading the lecture notes and related resources, homework preparation |
Lecture, demonstratation, discussion |
|
4 |
Crabs processing techniques |
Reading the related resources and browsing article |
Lecture, discussion |
|
5 |
Shrimps processing techniques |
Reading the related resources and browsing article |
Lecture, discussion |
|
6 |
Bivalves processing methods |
Reading the lecture notes and related resources |
Lecture, demonstratation, discussion |
|
7 |
lobsters processing techniques |
Reading the lecture notes and related resources |
Lecture, discussion |
|
8 |
Midterm exam |
Studying for midterm exam |
Midterm exam |
|
9 |
nutrient contents of molluscs |
Reading the lecture notes and related resources |
Lecture, discussion |
|
10 |
Squid processing methods |
Reading the lecture notes and related resources |
Lecture, discussion |
|
11 |
Processing methods of jellyfish |
Reading the lecture notes and related resources |
Lecture, demonstratation, discussion |
|
12 |
Quality control methods of processed shellfish products |
Reading the related resources and browsing article |
Lecture, discussion |
|
13 |
Quality control methods of processed molluscs products |
Reading the lecture notes and related resources, homework preparation |
Lecture, demonstratation, discussion |
|
14 |
Flow diagram for a typical shrimp processing plant |
Reading the related resources and browsing article |
Lecture, discussion |
|
15 |
Flow diagram for a typical crab processing plant |
Reading the lecture notes and related resources |
Lecture, discussion |
|
16/17 |
Final Exam |
Studying for final exam |
Final exam |
|
|
| 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 |
4 |
|
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. |
3 |
|
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. |
3 |
|
8 |
Develops a positive attitude towards life long learning. |
3 |
|
9 |
Prepares written and visual presentations with technological devices in their area of expertise |
4 |
|
10 |
Examines and develops social relations and norms critically and changes all if necessary |
3 |
|
11 |
Communicates both in written and verbal in one foreign language |
3 |
|
12 |
Uses computer and communication technologies effectively for their expertise area. |
3 |
|
13 |
Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. |
3 |
|
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). |
|
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