Information Package / Course Catalogue
| Course Code | : ZSU531 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 6 |
The emphasis on human health in consumption of aquatic products, making efforts to like the aquatic products and encouraging work to increase consumption.
Emphasizing the importance of gastronomy in aquaculture, the nutritional values of aquatic products, understanding of the methods of cooking applied in aquatic products and their effects on nutritional value and human health, the recipes of various aquatic products in Turkish and world cuisines.
| 1. | Definition and purpose of gastronomy. |
| 2. | Nutritional importance of aquatic products. |
| 3. | Reproduction methods and their effects on nutritional value and health. |
| 4. | To be able to discuss current developments in gastronomy |
| 5. | To know the concepts of gourmet and gourmet |
| 1. | Alasalvar, C., Shahidi, F., Miyashita, U. 2011. Handbook of seafood quality, safety and health applications Wiley-Blackwell. Inc., New Delhi, India. |
| 2. | Engin Yaralı.2014. Gıdalarda duyusal analizler. |
| 3. | Alova, E.,2012, Antik Çağ Damak Tadı - Yemek Ve Kültür, Sayı: 28, İlkbahar. |
| 4. | Adar, G., 2008, Balık-Deniz kokan 80 unutulmaz tarif, ISBN: 9759059613, 1. Baskı. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 3 | 3 | 84 |
| Assignment | 4 | 5 | 1 | 24 |
| Midterm Examination | 1 | 20 | 1 | 21 |
| Final Examination | 1 | 25 | 1 | 26 |
| TOTAL WORKLOAD (hours) | 155 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | |
OÇ-1 | 5 | 5 | |||||
OÇ-2 | 3 | 3 | |||||
OÇ-3 | 5 | 4 | |||||
OÇ-4 | 5 | 3 | |||||
OÇ-5 | 3 | 3 | |||||