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| Course Description |
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| Course Name |
: |
Cold storage technology in seafood |
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| Course Code |
: |
SUF418 |
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| Course Type |
: |
Optional |
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| Level of Course |
: |
Sub-Level (Undergraduate Degree) |
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| Year of Study |
: |
4 |
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| Course Semester |
: |
Spring (16 Weeks) |
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| ECTS |
: |
3 |
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| Name of Lecturer(s) |
: |
Assoc.Prof.Dr. GÜLSÜN ÖZYURT
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| Learning Outcomes of the Course |
: |
Provides cold preservation of seafood
Define and perform the appropriate method for the purpose
Identifies the problems encountered in cold or frozen seafood products
Takes precautions to encountered problems
Determines the quality changes of frozen seafood
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| Mode of Delivery |
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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 |
: |
To teach the cold storage techniques used in raw or processed products, system selection, principles applied for the determination and preservation of seafood quality |
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| Course Contents |
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In this course contains cold storage techniques, cold storage rooms, planning for a freezing system, freezing time-the need to know, system selection, physical and chemical changes during freezing and thawing of seafood. |
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| Language of Instruction |
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Turkish |
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| Work Place |
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Classroom and laboratory of Faculty of Fisheries |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
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1 |
The effects of different temperatures in food preservation on the microorganism |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
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2 |
Cold storage techniques in seafood |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
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3 |
Types of ices, homework |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
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4 |
Superchilling |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
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5 |
Cold storage rooms, disinfectants in cold storage rooms and aquaculture enterprises |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
6 |
Fozen storage |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
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7 |
Freezing time, influencing factors and calculations |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
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8 |
Midterm exam |
Study for exam |
Written exam |
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9 |
Measuring freezing time, homework |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
|
10 |
Changes of frozen seafood |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
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11 |
Cryogenic refrigeration systems |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
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12 |
Mechanical refrigeration systems |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
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13 |
System selection and planning |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
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14 |
Thawing of seafood |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
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15 |
"The effects of storage at different temperatures on the quality of seafood products" student presentations |
Reading the lecture notes and related resources |
Lecture, laboratory practice |
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16/17 |
Final examination |
Study for exam |
Written exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
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| |
| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
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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
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100 |
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Rate of Final Assessments to Success
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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 |
3 |
|
2 |
Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas. |
2 |
|
3 |
Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field |
3 |
|
4 |
Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. |
5 |
|
5 |
assessment of data scientifically on fisheries engineering, determining and solving the problems |
5 |
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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 |
5 |
|
8 |
Having plan any study related to fisheries science as an individually, managing and consulting |
5 |
|
9 |
Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning |
5 |
|
10 |
Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication |
4 |
|
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. |
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 |
3 |
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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 |
3 |
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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 |
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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 |
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Homeworks, Projects, Others |
2 |
5 |
10 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
10 |
10 |
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Final Exam |
1 |
10 |
10 |
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Total Workload: | 86 |
| Total Workload / 25 (h): | 3.44 |
| ECTS Credit: | 3 |
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