Information Package / Course Catalogue
Communication at Sea
Course Code: SUM220
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 3
Objectives of the Course

To be able to explain cultivation of aquaculture and technologies theoretically and evaluate possible quality loss in these products

Course Content

Traditional and new techniques used in cultivating fishery products (refrigeration, freezing, drying, salting, smoking, etc.), determination and prevention of quality losses in processed aquaculture

Name of Lecturer(s)
Learning Outcomes
1. To be able to identify the aquaculture
2.To be able to discuss role of aquaculture in Turkey and in the world
3.To be able to learn about extracting fish
4. To be able to interpret the effects of preserving in cold on the quality of the fish
5.To be able to teach the implementation of drying, salting, smoking and conservation technologies
6.To be able to apply the rules of foreign sales, cultivation and marketing of available aquacultures in EU standards
Recommended or Required Reading
1. Su ürünleri işleme teknolojisi 1; Prof. Dr. Şükran Çaklı
2. Su Ürünleri İşleme Teknolojisi; Öğr. Gör. Hayri Gülyavuz, Dr. Mustafa Ünlüsayın
3. Su Ürünleri İşleme Teknolojisi; Doç. Dr. Nalan Gökoğlu
4. Su Ürünleri İşleme Teknolojisi; Prof. Dr. Candan Varlık
Weekly Detailed Course Contents
Week 1 - Theoretical
General information about the general content of the course
Week 2 - Theoretical
The composition of fish and other important fisheries and their importance in terms of nutrition
Week 3 - Theoretical
The extraction of aquaculture
Week 4 - Theoretical
The storage of aquaculture
Week 5 - Theoretical
Conservation and preservation of aquaculture by cooling
Week 6 - Theoretical
Conservation and preservation of aquaculture by freezing
Week 7 - Theoretical
Salting process, discussions about various salting methods and quality control
Week 8 - Theoretical
Fish and Crustacean species
Week 9 - Theoretical
Drying, dried fish products
Week 10 - Theoretical
Canned seafood technology,
Week 11 - Theoretical
Marinate technology
Week 12 - Theoretical
Smoked technology
Week 13 - Theoretical
Version technology
Week 14 - Theoretical
Processing of some private aquaculture
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory142256
Midterm Examination1516
Final Examination110111
TOTAL WORKLOAD (hours)73
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
PÇ-12
PÇ-13
PÇ-14
PÇ-15
OÇ-1
5
5
5
4
5
5
4
4
3
3
3
4
3
2
2
OÇ-2
5
5
5
5
4
3
4
4
3
4
5
3
3
2
3
OÇ-3
5
5
4
5
5
5
4
3
3
4
4
3
3
2
2
OÇ-4
5
4
5
5
4
5
4
4
3
3
3
3
2
2
2
OÇ-5
5
4
4
5
5
4
4
5
5
3
3
5
3
2
1
OÇ-6
5
5
4
4
5
4
5
4
4
3
3
3
3
2
2
Adnan Menderes University - Information Package / Course Catalogue
2026