Faculty of Engineering and Natural Sciences · Food Engineering (English 30%) · Undergraduate
ECTS: 5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Dr. Öğr. Üyesi Hatice Ebrar KIRTIL
Teaching Methods
ExpressionQuestion-AnswerDiscussionBrain Storming
Assessment & Evaluation
HomeworkTesting (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 14 | 2 | 28 |
| Out of Class Study Period | 14 | 2 | 28 |
| Midterm | 1 | 2 | 2 |
| Quiz | 1 | 1 | 1 |
| Assignment | 1 | 10 | 10 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 2 | 2 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Introduction | Introduction |
| 2 | Freshwater fish and products | Freshwater fish and products |
| 3 | Saltwater fish and products | Saltwater fish and products |
| 4 | Properties of aquatic products | Properties of aquatic products |
| 5 | Ways of obtaining seafood | Ways of obtaining seafood |
| 6 | Processing of aquatic products | Processing of aquatic products |
| 7 | Conservation of aquatic products | Conservation of aquatic products |
| 8 | Ara Sınav | Ara Sınav |
| 9 | Structure and characteristics of fish | Structure and characteristics of fish |
| 10 | nutritive value of fish | nutritive value of fish |
| 11 | Microorganisms in fish | Microorganisms in fish |
| 12 | Post-mortal changes in fish | Post-mortal changes in fish |
| 13 | Staling in fish | Staling in fish |
| 14 | Deterioration in fish | Deterioration in fish |
| 15 | Fish preservation methods | Fish preservation methods |
| 16 | Final Sınavı | Final Sınavı |