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ENGINEERING FACULTY / FOOD ENGINEERING / GDM4016 - SEAFOOD PRODUCTS TECHNOLOGY
GENERAL INFORMATION ABOUT THE COURSE
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Practical
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Course Objective
The objective of this course is to introduce seafood processing technologies and provide general information about basic processing processes, processing problems, and their solutions.
Brief Content of the Course
To provide information on the chemical composition, quality characteristics, nutritional importance of fish and other seafood, the histological and chemical structure of fish meat, and biochemical and microbiological changes that occur in fish meat, along with sample applications.
Prerequisites
Course Objectives
Course Objectives
1
Gain competence in aquaculture technology
2
Learn the benefits of sustainability for people and society
3
Learn the functional food components of seafood
4
To explain functional food concepts.
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Course Category
Course Category
Percentage
Mathematics and Basic Sciences
Basic Vocational Courses
Expertise /Field Courses
General Knowledge/General Aptitude Course