Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
504004312010SEA FOOD PRODUCTS TECHNOLOGYElective483
Level of Course Unit
First Cycle
Language of Instruction
Turkish
Objectives of the Course
The aim of the course is to teach quality characteristics, storage and production technics of seafood products with laboratory practises. Also the students are aimed to introduce new technologies for production of shellfish. This course also covers the information about biochemical and chemical differences at the steps from catching to production which can be effective on the quality of seafood.
Name of Lecturer(s)
Prof. Dr. Meltem Serdaroğlu
Learning Outcomes
1To gain the ability of application the knowledge about factors affecting meat quality before and after slaughter on to the producing high quality meat products.
2To gain the comprehensive knowledge about basic principles of meat technology.
3To learn additives, functions of additives, materials and equipments used in meat processing.
4To improve the engineering aspect that processing meat and meat products.
5To be able to determine and solve the problems that could be seen in processing and storage of meat and meat products.
6To gain a new aspect about opinions related to occupational responsibilities.
7To be able to link the relationship between the biochemical changes and meat quality.
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
This course includes the chemical composition and quality characteristics of fish and other seafood, importance of nutrition, differences that occur in fish meat quality after death and the effects of these differences on the technological quality of fish. Besides these, the information is given about basic technological processes like freezing, salting, drying, canning and smoking with the effects of seafood quality. Also seafood microbiology, toxins in seafoods and packaging techniques subjects were covered.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Classification of fishes. Fish anatomy and physiology.
2Chemical composition
3Glycolysis and postmortem changes
4Glycolysis and postmortem changes (continued)
5Criterias of seafood freshness
6Processing of fresh seafoods (cooling and storage)
7Processing of fresh seafoods (cooling and storage)
8Midterm
9Seafood Freezing
10Salting and Drying Techniques
11Smoking Technique
12Canning Technique
13Processing of shellfish
14Microbiology of shellfish
15Packaging Technique
16Final Exam
Recommended or Required Reading
Book recommended: Martin, E.R and Flick, G.J., “The Seafood Industry”, Published by Van Nostrand Reinhold, New York., (1990). Huss, H., “Fresh Fish, Quality and Quality Changes”, FAO Fisheries Series, No:29, (1988). Botta, J.R., “Evaluation of Seafood Freshness Quality”, VCH publishers, Inc., New York, (1995).
Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
SUM0
End Of Term (or Year) Learning ActivitiesQuantityWeight
SUM0
SUM0
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Attending Lectures14228
Project Preparation12020
Individual Study for Mid term Examination12020
Individual Study for Final Examination12020
TOTAL WORKLOAD (hours)90
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO
10
PO
11
PO
12
PO
13
PO
14
PO
15
LO1  4 35  4      
LO2  435   3  5554
LO3  453 4 54  555
LO4         5555  
LO5       44    54
LO6            54 
LO7  4     4      
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr