Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 4 / Spring Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | CEM OKAN ÖZER (cemokanozer@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The objective of the course is to discuss of techniques and processing technologies, preservation and quality properties of seafood, and design skills to gain knowledge. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Students will be able to explain the basic concepts and expressions of seafood technology |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-8 Knows the importance of life long learning, keeping up-to-date with developments in science and technology and being able to continuously improving herself/himself. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| LO-2 | Students will be able to explain the status of seafood |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-8 Knows the importance of life long learning, keeping up-to-date with developments in science and technology and being able to continuously improving herself/himself. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| LO-3 | Students will be able to explain the changes in muscle after fishing |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| LO-4 | Students will be able to explain the physical, chemical and microbiological changes in fish muscle during storage |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| LO-5 | Students will be able to explain the quality properties of fish and fish products and reported analyses results |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies. PO-5 Grasps the methods of access to knowledge. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| A course about composition and quality properties with processing and preservation technologies of seafood. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Basic concepts about sea/fishery products | Lecture, question and answer |
| 2 | Overview of developments in the world and Turkey about seafood | Lecture, question and answer |
| 3 | Sea Products: I-Sea plants | Lecture, question and answer |
| 4 | Sea Products: II- Mollusc | Lecture, question and answer |
| 5 | Sea Products: III- Crustaceans | Lecture, question and answer |
| 6 | Sea Products: IV- Fish | Lecture, question and answer |
| 7 | General properties of fish | Lecture, question and answer |
| 8 | mid-term exam | |
| 9 | Compounds and properties of fish meat | Lecture, question and answer |
| 10 | Fish processing procedure (job flow and planning in plants) after fishing | Lecture, question and answer |
| 11 | Fish/fish products storage methods | Lecture, question and answer |
| 12 | Quality properties of fresh fish/fish products | Lecture, question and answer |
| 13 | Spoilage of fresh fish/fish products | Lecture, question and answer |
| 14 | Canned fish meat and havyar production | Lecture, question and answer |
| 15 | Surumi, salted-dried fish meat and ciroz production | Lecture, question and answer |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Aksu, M. İ. Su Ürünleri İşleme Teknolojisi, Ders Notları. | |
| 2 | QUALITY AND QUALITY CHANGES IN FRESH FISH, Edited By H.H. HUSS, Technological Laboratory Ministry of Agriculture and Fisheries Denmark, FAO Balıkcılık Teknik Not: 348, Çeviri: Doç. Dr. Mehmet Çelik, Arş. Gör. Aygül Küçükgülmez (2007) | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 2 | 14 | 28 |
| Outside Class | |||
| a) Reading | 2 | 14 | 28 |
| b) Search in internet/Library | 2 | 5 | 10 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 7 | 21 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 4 | 7 | 28 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 118 | ||