GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES / FOOD ENGINEERING / GDM7118 - QUALITY CHANGES IN SHELLFISH

GENERAL INFORMATION ABOUT THE COURSE

           
Course Code Semester   Course Type   Course Level   Course Language
     
  
Course Title Theoretical Practical ECTS
Turkish Name of the Course
Course Coordinator E Mail
Assistant Staff of the Course E Mail
Course Objective
Brief Content of the Course
Prerequisites

Course Objectives
 
Course Objectives 
1Classify crustaceans and mollusks
2Determine processing methods of crustaceans
3Classify storage conditions of processed crustaceans and mollusks
4Classify microbial diseases originating from shellfish
 
Course Category
Course Category Percentage
Mathematics and Basic Sciences
Basic Vocational Courses
Expertise /Field Courses