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Institute of Natural and Applied Sciences
>>Seafood Processing Technology
DEGREE PROGRAMS
Associate's Degree (Short Cycle)
Bachelor’s Degree (First Cycle)
Master’s Degree (Second Cycle)
Course Code
Course Name
LO1
LO2
LO3
LO4
LO5
LO6
LO7
LO8
LO9
LO10
LO11
LO12
LO13
LO14
LO15
SAİ-501
Vitamins and trace elements in fish nutrition
4
5
1
2
2
2
3
5
2
3
1
2
2
4
0
SAİ-502
Feeds and Its Analysis Teqniques
3
5
2
2
2
2
4
5
1
1
0
2
4
3
0
SAİ-503
Advanced Fish Nutrition Biochemistry
4
5
3
3
1
3
2
5
3
0
0
2
4
3
0
SAİ-504
Advanced Fish Nutrition Physiology
3
4
3
4
1
3
4
4
5
1
0
2
4
3
0
SAİ-505
Quality Controls and Preservation in Fresh Seafood
3
3
3
4
3
3
3
2
3
2
2
1
3
2
0
SAİ-506
Analysis Methods in Seafood
3
3
3
4
3
4
4
2
2
1
1
1
3
3
0
SAİ-508
Laboratory Working Regulations
2
3
3
3
4
3
4
2
2
2
2
4
3
4
0
SAİ-509
Advanced Food Chemistry
4
5
3
2
1
1
4
5
3
2
0
1
4
4
0
SAİ-511
Antioxidants
4
5
3
0
3
0
1
5
2
2
0
2
2
4
0
SAİ-513
Surimi Technology
5
5
5
4
4
4
5
5
5
4
3
1
4
3
0
SAİ-515
Freezing seafood and quality changes
5
4
4
5
5
5
5
5
5
5
4
3
4
4
0
SAİ-517
Fish Smoking Techniques
3
3
3
3
3
3
3
3
2
2
2
3
3
3
0
SAİ-521
Packaging methods in Fish Products
3
3
3
4
4
5
4
4
4
3
4
4
3
4
0
SAİ-522
Long Liners and Fishing With Long Liners
5
1
3
4
5
5
4
4
4
2
0
0
1
1
0
SAİ-524
Invertebrate fisheries
5
1
3
4
5
4
4
4
2
0
0
1
1
1
0
SAİ-525
Advanced Spoilage Indicators in Seafood
4
4
4
4
4
4
5
4
4
4
4
4
4
4
0
SAİ-526
Selectivity of passive fishing gears
4
5
4
5
4
4
3
3
4
1
3
2
4
4
0
SAİ-527
Fish behaviour in fisheries
5
1
3
4
5
5
4
4
4
2
0
0
1
1
0
SAİ-529
Environmental effect of fishing gear and methods
5
1
3
4
5
5
4
4
4
2
0
0
1
1
0
SAİ-530
Seafood biochemistry and factors that effect on seafood biochemistry
5
4
4
4
5
4
5
4
4
1
2
3
3
4
0
SAİ-532
Seafood and Importance of Nutrition
5
4
3
4
2
3
4
2
4
2
2
3
3
5
0
SAİ-533
Passive Fishing Gear and Factors Affecting on the Catch Efficiency
5
4
5
5
5
4
5
3
4
2
3
4
5
5
0
SAİ-536
Food safety management systems
5
4
4
5
4
4
4
5
4
3
3
4
3
4
0
SAİ-539
Seafood Enzymology
5
4
4
4
3
3
5
2
5
2
3
4
4
3
0
SAİ-540
Structural analysis of Turkish fishery
3
4
4
4
2
2
5
2
5
3
0
0
5
3
0
SAİ-541
Seafood Toxins
3
4
4
5
4
5
4
3
4
4
4
5
3
3
0
SAİ-543
Fishing techniques
5
2
2
2
2
2
3
2
3
2
2
2
3
2
0
SAİ-545
Trawl fishery and selectivity
5
5
5
5
3
3
5
3
5
0
0
5
4
3
0
SAİ-546
Applied technology for meat quality
5
5
5
5
5
5
5
5
5
5
3
4
4
4
0
SAİ-547
The Determination of the Biochemical and Physical Spoilage Parameters in Seafoods
5
4
4
5
5
4
5
4
4
2
1
3
4
2
0
SAİ-548
Advanced Processing Technics of Seafood
4
4
4
3
4
4
4
4
4
4
3
4
4
4
0
SAİ-551
Functional food in seafood
4
4
4
4
5
4
4
4
4
4
3
4
4
4
0
SAİ-552
Alternative Products of Fisheries
5
4
4
3
2
3
3
3
3
2
1
1
3
3
0
SAİ-553
Crustacean and Mollusc Processing Technology
5
5
4
4
3
4
3
3
4
3
3
3
3
3
0
YLSAİ-200
Specialization Field
5
5
5
5
5
5
5
5
5
5
5
5
5
5
0
YLSAİ-201
Specialization Field
5
5
5
5
5
5
5
5
5
5
5
5
5
5
0
YLSAİ-203
Specialization Field
5
5
5
5
5
5
5
5
5
5
5
5
5
5
0
YLSAİ-204
Specialization Field
5
5
5
5
5
5
5
5
5
5
5
5
5
5
0
YLSAİS-101
Seminar
5
5
5
5
5
5
5
5
5
5
5
5
5
5
0
YLSAİS-102
Seminar
4
5
5
5
5
5
5
5
5
5
5
5
5
5
0
YLSAİT-301
Thesis Work
5
5
5
5
5
5
5
5
5
5
5
5
5
5
0
YLSAİT-302
Thesis Work
5
5
5
5
5
5
5
5
5
5
5
5
5
5
0
* Relation levels are between 0 (minimum) and 5 (maximum).