DEGREE PROGRAMS  Associate's Degree (Short Cycle)  Bachelor’s Degree (First Cycle)  Master’s Degree (Second Cycle)

Course Description Course Name : Alternative Products of Fisheries Course Code : SAİ-552 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Spring (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. YASEMEN YANAR Learning Outcomes of the Course : Explains importance of seafood processing waste Understands the evaluation of edible by-products Describes bioactive components derived from processing waste Explains evaluation of inedible by-products Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : identifies by-products of seafood industry to gain basic information about seafood by-products that can be eaten directly and can not be eaten directly in terms of medical and biological evaluation. Course Contents : In this lecture, evaluation of seafood by-products that can be eaten directly (fish oil, fish protein concentrate and fish flour, fermented seafood) and its nutritional values are explained. Evaluation of by-products that can not be eaten in terms of medical and biological (fish silage, kitin, gelatin, insulin iodine, mannit etc.) are are taught by theoretical lectures. Language of Instruction : Turkish Work Place : Classroom and laboratories of Faculty of Fisheries   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Seafood processing waste situation in the world and Turkey Reading of course subjects Lecture 2 Edible Fish Processing Waste, Fish Oil Production Reading the lecture notes and related resources Lecture, discussion 3 Fish Protein Concentrates Production Technology Reading the lecture notes and related resources Lecture, discussion 4 Fermented Fish Products Production Reading the lecture notes and related resources, homework preparation Lecture, demonstratation, 5 Hydrolysed Fish Product Production Reading the lecture notes and related resources Lecture, discussion 6 Production of Vitamins and Calcium Reading the lecture notes and related resources Lecture, discussion 7 Inedible products used in industry Reading the related resources and browsing articles Lecture, discussion 8 Midterm exam Studying for midterm exam Midterm exam 9 Fish meal Reading the related resources and browsing articles Lecture, demonstratation, 10 Fish silage Reading the related resources and browsing articles Lecture, discussion 11 Fish skin, Glue, insulin production Reading the related resources and browsing articles Lecture, discussion 12 Iot and Mannit production Reading the lecture notes and related resources, homework preparation Lecture, demonstratation, 13 Production and applications of chitin and chitosan Reading the related resources and browsing articles Lecture, discussion 14 Production and Uses of collagen and gelatin Reading the related resources and browsing articles Lecture, discussion 15 Production of fertilizers and Rennin Reading the related resources and browsing articles Lecture, discussion 16/17 Final exam Studying for final exam Final exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Maximising the value of marine by-products CRC Press  Yanar, Y. Fisheries By-Product Technology Lecture Notes Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 30     Homeworks/Projects/Others 2 70 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 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 4 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. 3 5 Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. 2 6 Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions 3 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 3 10 Examines and develops social relations and norms critically and changes all if necessary 2 11 Communicates both in written and verbal in one foreign language 1 12 Uses computer and communication technologies effectively for their expertise area. 1 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).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 4 56     Out of Class Study (Preliminary Work, Practice) 14 3 42 Assesment Related Works     Homeworks, Projects, Others 2 20 40     Mid-term Exams (Written, Oral, etc.) 1 10 10     Final Exam 1 12 12 Total Workload: 160 Total Workload / 25 (h): 6.4 ECTS Credit: 6