APT7119 / Spoilage Analyses in Seafood

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 
1Learning sensory analysis techniques used in determining seafood degradation
2Learning the physical and chemical analysis techniques used in determination of deterioration in aquatic products
3Learning microbial analysis techniques used in determination of degradation in aquatic products
 
Course Category
Course Category Percentage
Basic Vocational Courses