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| Course Description |
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| Course Name |
: |
Design and Equipment of Seafood Processing Plants |
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| Course Code |
: |
SUF417 |
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| Course Type |
: |
Optional |
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| Level of Course |
: |
First Cycle |
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| Year of Study |
: |
4 |
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| Course Semester |
: |
Fall (16 Weeks) |
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| ECTS |
: |
3 |
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| Name of Lecturer(s) |
: |
Prof.Dr. MEHMET ÇELİK
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| Learning Outcomes of the Course |
: |
Teach to the general properties of seafood processing plants
Teach to the design and planning of a optimum processing unit
Define the condition of regional seafood processing plants
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|
| Mode of Delivery |
: |
Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
None |
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
Teaching all properties of seafood processing plants |
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| Course Contents |
: |
General properties of seafood processing plants, the location, substructure, technical and physical conditions of seafood processing plant, characteristics of tools and equipment used in processing plants, the design and planning of a optimum processing unit, sections to be found in processing plants, the features of storage units, hygiene mechanism in processing plants, cleaning and disinfection applications, measures should be taken in seafood processing plants for personal hygiene, technical tour to regional seafood processing plants. |
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| Language of Instruction |
: |
Turkish |
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| Work Place |
: |
Classroom and laboratory of Faculty of Fisheries, Çukurova University and Seafood Processing Plants |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
The state and importance of seafood processing technology |
Reading of course subject |
Lecture, Visual demonstration, Discussion |
|
2 |
The state of seafood processing plants in Turkey and the world |
Reading the lecture notes and related resources |
Lecture, Visual demonstration, Discussion |
|
3 |
The basis definitions in seafood processing plants |
Reading the lecture notes and related resources |
Lecture, Visual demonstration, Discussion |
|
4 |
General properties of seafood processing plants |
Reading the lecture notes and related resources |
Lecture, Visual demonstration, Discussion |
|
5 |
The location, substructure, technical and physical conditions of seafood processing plant |
Reading the lecture notes and related resources |
Lecture, Visual demonstration, Discussion |
|
6 |
Characteristics of tools and equipment used in seafood processing plants |
Reading the lecture notes and related resources |
Lecture, Visual demonstration, Discussion |
|
7 |
The design and planning of a optimum processing unit, sections to be found in processing plants, homework |
Reading the lecture notes and related resources, homework preparation |
Lecture, Visual demonstration, Discussion |
|
8 |
Midterm |
Study for exam |
Written exam |
|
9 |
Hygiene mechanism in processing plants, cleaning and disinfection applications, measures should be taken in seafood processing plants for personal hygiene |
Reading the lecture notes and related resources |
Lecture, Visual demonstration, Discussion |
|
10 |
Control of processed seafood, homework |
Reading the lecture notes and related resources, homework preparation |
Lecture, Visual demonstration, Discussion |
|
11 |
The features of storage units |
Reading the lecture notes and related resources |
Lecture, Visual demonstration, Discussion |
|
12 |
Technical tour to regional seafood processing plants |
Investigation of reagional seafood processing plants and preparation for technical tour |
Technical tour |
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13 |
Technical tour to regional seafood processing plants |
Investigation of reagional seafood processing plants and preparation for technical tour |
Technical tour |
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14 |
Technical tour to regional seafood processing plants |
Investigation of reagional seafood processing plants and preparation for technical tour |
Technical tour |
|
15 |
Technical tour to regional seafood processing plants |
Investigation of reagional seafood processing plants and preparation for technical tour |
Technical tour |
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16/17 |
Final exam |
Study for exam |
Written exam |
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|
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Lecture Notes
|
| |
| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
|
Mid-term Exams (Written, Oral, etc.) |
1 |
60 |
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Homeworks/Projects/Others |
2 |
40 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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Final Assessments
|
100 |
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Rate of Final Assessments to Success
|
60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Using the informatics and communicating technology |
1 |
|
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 |
4 |
|
4 |
Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. |
4 |
|
5 |
assessment of data scientifically on fisheries engineering, determining and solving the problems |
4 |
|
6 |
Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. |
4 |
|
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 |
4 |
|
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. |
4 |
|
12 |
Having skills to apply modern techniques and computational tools necessary for engineering applications. |
1 |
|
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). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
|
Class Time (Exam weeks are excluded) |
14 |
3 |
42 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
1 |
14 |
| Assesment Related Works |
|
Homeworks, Projects, Others |
2 |
5 |
10 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
3 |
3 |
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Final Exam |
1 |
5 |
5 |
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Total Workload: | 74 |
| Total Workload / 25 (h): | 2.96 |
| ECTS Credit: | 3 |
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