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GDM4016 / Seafood Products Technology
GENERAL INFORMATION ABOUT THE COURSE
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Practical
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Course Objective
The aim of this course is seafood processing technology and to teach fundamental processing methods, potential problems experinced in processing and measures against to these potential problems
Brief Content of the Course
Chemical composition, quality characteristics, nutritional importance of fish and other aquatic products, histological and chemical structure of fish meat, biochemical and microbiological changes occurring in fish meat and their effects on technological quality, basic technological processes such as cooling, freezing, salting, smoking and canning of fresh fish, toxins in aquatic products and packaging techniques and sustainability concept and usage areas.
Prerequisites
Course Objectives
Course Objectives
1
To teach the seafood products technology
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Course Category
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Basic Vocational Courses
Expertise /Field Courses