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Course Description Course Name : Minced seafood processing Technology Course Code : SUF315 Course Type : Optional Level of Course : First Cycle Year of Study : 3 Course Semester : Fall (16 Weeks) ECTS : 3 Name of Lecturer(s) : Assoc.Prof.Dr. BAHAR TOKUR KARAKAYA Learning Outcomes of the Course : Explain to minced fish meat product Explain to each product processing technique Show to tools and equipment for using minced seafood Determination of quality changes during processing and storage Explain Legal regulatory of minced seafood Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Teaches Changes in processing techniques and quality products made with minced seafood Course Contents : Changes in processing techniques and quality products made with minced seafood Language of Instruction : Turkish Work Place : Classroom,laboratry   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 İntroduction of Seafood processing technology. Gathering the necessary information relating to the course Lectures and brainstorming 2 Explain to Machinery and equipment necessary for minced seafood., Gathering the necessary information relating to the course Assignments, oral presentations and laboratory applications 3 Processing of Fish burger and technology Gathering the necessary information relating to the course Assignments, oral presentations and laboratory applications 4 Quality changes of Fish burger during storage Gathering the necessary information relating to the course and preparing homework Assignments, oral presentations and laboratory applications 5 Processing of Fish kroket and technology Gathering the necessary information relating to the course and preparing homework Assignments, oral presentations and laboratory applications 6 Quality changes of Fish kroket during storage Gathering the necessary information relating to the course and preparing homework Assignments, oral presentations and laboratory applications 7 İntoduction of surimi technology Gathering the necessary information relating to the course and preparing homework Assignments, oral presentations and laboratory applications 8 Med-term exam Preperation of exam Writing exam 9 Quality changes of surimi during storage Gathering the necessary information relating to the course and preparing homework Assignments, oral presentations and laboratory applications 10 Quality changes of surimi during storage Gathering the necessary information relating to the course and preparing homework Assignments, oral presentations and laboratory applications 11 Fish sausage and salami technology Gathering the necessary information relating to the course and preparing homework Assignments, oral presentations and laboratory applications 12 Quality changes of fish sausage and salami during storage Gathering the necessary information relating to the course and preparing homework Assignments, oral presentations and laboratory applications 13 Legal regulatory of minced seafood Gathering the necessary information relating to the course and preparing homework Assignments, oral presentations 14 Continuation of legal regulatory of minced seafood Gathering the necessary information relating to the course and preparing homework Assignments, oral presentations 15 Assesment of homework Regulation of homework and other practice Assignments, oral presentations 16/17 Final exam Preperation of exam Writing exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Quality and Quality Changes in Fresh Fish (H.H. Huss, 1995)  Evalution of Seafood Freshness Quality ( J.R. Botta, 1995) 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 12 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 3 2 Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas. 0 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 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 3 10 Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication 2 11 Improving life-long learning attitude and using the information to the public interest. 5 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 1 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 1 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 3 42     Out of Class Study (Preliminary Work, Practice) 12 2 24 Assesment Related Works     Homeworks, Projects, Others 12 1 12     Mid-term Exams (Written, Oral, etc.) 1 1 1     Final Exam 1 1 1 Total Workload: 80 Total Workload / 25 (h): 3.2 ECTS Credit: 3