Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GT-301AQUACULTURE TECHNOLOGIESCompulsory354
Level of Course Unit
First Cycle
Objectives of the Course
Find out more varieties of aquatic products, aquatic products in the food industry used to determine status
Name of Lecturer(s)
Yrd. Doç. Dr. Bahadır ATMACA
Learning Outcomes
1To be able to link the relationship between the biochemical changes and meat quality
2To gain the ability of application the knowledge about factors affecting meat quality before and after slaughter on to the producing high quality meat products
3Storage of fishery products, ability to identify and solve problems encountered in processing skills. Understand the importance of critical thinking, and analytical system.
4Realising that developing information technology and the life of all the study Understanding the importance of learning
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Recognition of the classification of all the water fisheries, fish species products for the food industry to determine how can process
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Classification of fishes. Fish anatomy and physiology
2Classification of fishes. Fish anatomy and physiology
3Chemical composition
4Biological composition
5Glycolysis and postmortem changes
6Criterias of seafood freshness
7Criterias of seafood freshness
8MİDTERM EXAM
9Processing of fresh seafoods (cooling and storage)
10Seafood Freezing
11Salting and Drying Techniques
12Smoking Technique
13Canning Technique
14Processing of shellfish
15Packaging Technique
16FİNAL EXAM
Recommended or Required Reading
Martin, E.R and Flick, G.J., “The Seafood Industry”, Published by Van Nostrand Reinhold, New York., (1990). Huss, H., “Fresh Fish, Quality and Quality Changes”, FAO Fisheries Series, No:29, (1988). Botta, J.R., “Evaluation of Seafood Freshness Quality”, VCH publishers, Inc., New York, (1995).
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Attending Lectures6636
Observation7749
Report5420
TOTAL WORKLOAD (hours)107
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
LO1        
LO2        
LO3        
LO4        
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Giresun University, Giresun / TURKEY • Tel  (pbx): +90 454 310 10 00 • e-mail: halklailiskiler@giresun.edu.tr