Information Package / Course Catalogue
| Course Code | : VBH652 |
| Course Type | : Area Elective |
| Couse Group | : Third Cycle (Doctorate Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 3 |
Knowledge of basic processing technologies and food chemistry related to seafood
The place of seafood in nutrition, preservation of seafood, cleaning and sanitation in seafood operating
| Lec. Cemil ŞAHİNER |
| 1. | To specify the salted seafood and quality |
| 2. | To specify marinated seafood and quality |
| 3. | To specify canned seafood and quality |
| 4. | To specify dried seafood and quality |
| 5. | The importance of the conservation of the seaproducts, changes in products while preserving |
| 1. | Çaklı, Ş. 2008. Su Ürünleri İşleme Teknolojisi, Ege Üniversitesi Yayınları Su Ürünleri Fakültesi Yayın No: 77, Ege Üniversitesi Basımevi, Bornova, İzmir, 513 s. |
| 2. | Varlık, C., Erkan, N., Özden, Ö., Mol, S. ve Baygar, T. 2004. Su Ürünleri İşleme Teknolojisi, İstanbul Üniversitesi Yayın No: 4465, Su Ürünleri Fakültesi No: 7, İstanbul, 491 s. |
| 3. | Gülyavuz, H. ve Ünlüsayın, M. 1999. Su Ürünleri İşleme Teknolojisi, Isparta, 366 s. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Assignment | 5 | 0 | 3 | 15 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 20 | 1 | 21 |
| TOTAL WORKLOAD (hours) | 75 | |||
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 | |
OÇ-1 | 3 | 4 | 5 | 4 | 5 | 5 | 5 | 5 | |||||
OÇ-2 | 3 | 4 | 5 | 4 | 5 | 5 | 5 | 5 | |||||
OÇ-3 | 3 | 4 | 5 | 4 | 5 | 5 | 5 | 5 | |||||
OÇ-4 | 3 | 4 | 5 | 4 | 5 | 5 | 5 | 5 | |||||
OÇ-5 | 3 | 4 | 5 | 4 | 5 | 5 | 4 | 5 | 3 | ||||