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| BTB7170 | Fisheries By-Products | 3+0+0 | ECTS:7.5 | | Year / Semester | Fall Semester | | Level of Course | Third Cycle | | Status | Elective | | Department | DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING | | Prerequisites and co-requisites | None | | Mode of Delivery | Face to face, Group study, Lab work , Practical | | Contact Hours | 14 weeks - 3 hours of lectures per week | | Lecturer | Prof. Dr. Sevim KÖSE | | Co-Lecturer | Dr. Bekir TUFAN | | Language of instruction | | | Professional practise ( internship ) | None | | | | The aim of the course: | | The purpose of this course is to provide general knowledge to students on the fisheries by-products and therefore help in sustainable fisheries policy. It is also aimed to give students an ability to do research on fisheries by-products processing and utilisation. |
| Programme Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | PO - 1 : | define different types of fisheries by-products and their utilisation | 1,3,4,6 | 1 | | PO - 2 : | gain advance knowledge on fish meal and oil products and they will be to discuss the quality and food safety issues in the related topic. | 1,2,3,4,6 | 1,3,6 | | PO - 3 : | have general knowledge on Crustacea products especially on how to use shells, production of chitin and chitosan. | 1,3 | 1 | | PO - 4 : | learn shellfish seafoods and their by-products such as pearl processing. | 1,3 | 1,3 | | PO - 5 : | discuss the fish by products and evaluate these products for their industrial applications. | 1,2,3,6 | 1,6 | | PO - 6 : | give decision on the use of waste come from seafood processing plants. | 2,3,4,6 | 1,5 | | PO - 7 : | gain the necessary knowledge on fisheries by-products and their utilisations in order to able to consult seafood industry. | 1,5,6 | 1,5,6 | | PO - 8 : | have the background knowledge to carry out research in relation to fisheries by-products. | 1,2,3,4,5,6 | 5,6 | | PO - 9 : | help sustainable seafood production by learning how to use by products effectively. | 4,5,6 | 5 | | PO - 10 : | gain the ability to produce new seafood products from fisheries by-products. | 2,3 | 4 | | CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), PO : Learning Outcome | | |
| Introduction. The types of fisheries by-products. Utilization of fisheries by-products from by-catch. Fish meal and oil production. Pearl production. Surimi production. Fish burger and fish balls production from underutilized species. The recovery of processing waste and utilization techniques of fisheries products. Fish roe processing. Chitin and chitosan production from Crustacea. Products from fish skin. Other fisheries by-products. |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Introduction. The types of fisheries by-products. | | | Week 2 | Utilization of fisheries by-products from by-catch. | | | Week 3 | Fish meal production | | | Week 4 | Fish oil production. | | | Week 5 | Surimi production. | | | Week 6 | Fish burger and fish balls production from underutilized species. | | | Week 7 | Students presentations and discussion | | | Week 8 | Mid-term exam | | | Week 9 | The recovery of processing waste and utilization techniques of fisheries products. | | | Week 10 | Fish roe processing. Pearl production. | | | Week 11 | Chitin and chitosan production from Crustacea. | | | Week 12 | Products from fish skin. Practical exam | | | Week 13 | Gelatine production from fish | | | Week 14 | Other fisheries by-products. | | | Week 15 | Other fisheries by-products continue. General discussion and student presentations. | | | Week 16 | End-of-term exam | | | |
| 1 | Köse, S. 2008; Unpublished lecture notes, (Basılmamış ders notları) | | | 2 | Aitken, A., Mackie, U. M., Merritt, J. H. ve Windsor, M. L. 1982; Fish Handling and Processing, 2nd Edition, Ministry of Agriculture, Fisheries and Food, Torry Research Station. Edinburgh, Her Majesty?s Stationary Office. | | | 3 | Martin, A.M. 1994; Fisheries Processing, Biotechnological applications, Chapman and Hall. London. | | | |
| 1 | Guenneugues, P. ve Morrissey, M. T. 2005; Surimi Resources, In: Surimi and Surimi Seafood, 2nd Ed, Park J W (Ed), Taylor and Francis, London. | | | 2 | Zaitsev ,V., Kizevetter, I., Lagunov, L., Makarova,T., Minder, L. ve Podsevalov, V. 2004; Fish Curing and Processing, Afterword by Adam Starchild. Translated from Russian by A. De Merindol,737p. | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 8 | 20/11/18 | 2 | 30 | | In-term studies (second mid-term exam) | 11 | 11/12/18 | 2 | 15 | | Presentation | 14 | 25/02/18 | 1 | 5 | | End-of-term exam | 16 | 08/01/19 | 2 | 50 | | |
| Student Work Load and its Distribution | | Type of work | Duration (hours pw) | No of weeks / Number of activity | Hours in total per term | | Yüz yüze eğitim | 3 | 14 | 42 | | Sınıf dışı çalışma | 4 | 5 | 20 | | Arasınav için hazırlık | 5 | 10 | 50 | | Arasınav | 2 | 1 | 2 | | Uygulama | 3 | 2 | 6 | | Ödev | 3 | 10 | 30 | | Dönem sonu sınavı için hazırlık | 10 | 5 | 50 | | Dönem sonu sınavı | 2 | 1 | 2 | | Total work load | | | 202 |
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