Information Package / Course Catalogue
Seafood Production Technology
Course Code: FE431
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: English
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

It is aimed to examine the quality characteristics of seafood products, preservation and processing techniques for practice. It is aimed to introduce new technologies used in the processing of shellfish requiring different processing techniques.

Course Content

Chemical composition of fish and other seafood products, quality characteristics, nutritional importance, post-mortem changes in fish meat quality and the effects of these changes on technological quality. In addition, in this course, basic technological processes such as freezing, salting, drying, canning and smoking applied in the evaluation of seafood products are transferred by considering the product properties.

Name of Lecturer(s)
Lec. Aslı ZUNGUR BASTIOĞLU
Learning Outcomes
1.To have comprehensive knowledge about the basic processes applied to seafood.
2.To gain the ability to identify and solve problems that may be encountered in the storage and processing of seafood products.
3.To have knowledge about the relationship between biochemical changes in seafood products and quality.
4.Understanding the importance of learning in all working life by realizing the developing technology and information.
5.To have knowledge about the utilization of aquaculture wastes
Recommended or Required Reading
1.Seafood Science: Advances in Chemistry, Technology and Applications, 2014, Kim, S. K. (Ed.).
2.Handbook of meat, poultry and seafood quality, 2012 Nollet, L. M., Boylston, T., Chen, F., Coggins, P., Hydlig, G., McKee, L. H., & Kerth, C. (Eds.).
Weekly Detailed Course Contents
Week 1 - Theoretical
Classification, anatomy and physiology of fish
Week 2 - Theoretical
Chemical composition
Week 3 - Theoretical
Glycolysis and postmortem changes
Week 4 - Theoretical
Glycolysis and postmortem changes
Week 5 - Theoretical
Freshness criteria in seafood
Week 6 - Theoretical
Processing of fresh fish (cooling and cold storage)
Week 7 - Theoretical
Processing of fresh fish (cooling and cold storage)
Week 8 - Theoretical
Freezing of seafood products
Week 9 - Theoretical
Salting and drying techniques
Week 10 - Theoretical
Smoking technology
Week 11 - Theoretical
Canning techniques
Week 12 - Theoretical
Crustacean processing
Week 13 - Theoretical
Aquaculture microbiology and packaging techniques
Week 14 - Theoretical
Utilization of seafood waste
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory143270
Midterm Examination110111
Final Examination118119
TOTAL WORKLOAD (hours)100
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
OÇ-1
3
OÇ-2
4
OÇ-3
3
OÇ-4
3
4
4
OÇ-5
4
Adnan Menderes University - Information Package / Course Catalogue
2026