PROCESSING TECHNOLOGY OF WATER PRODUCTS

Module Code Number

VBT 636

Number of ECTS Credits

8

Hours / Week (T P C)

2 0 2

Module Lecturer

Lecturers of the department

Year / Term

-

Type of Course

(Compulsory / Elective)

Elective

Pre requisites / Recommended

Take lesson on food chemistry and food microbiology

Module Contents

Chemical composition of fish meat and other water product; spoiling reasons; fresh storage; salting, drying, smoking, and freezing procedure Technology of canned fish; Technologies of other water products

Aims and Objectives of the module

To learn the application methods for preservation of fishes and other water products (shrimp, mussel, lobster, crayfish, caviar)

Method of assessment

Lecture and investigations in relation to topics.

Teaching Language

Turkish

Textbook /

Recommended readings

- Fish Processing Technology (Ed. by G.M.Hall)

- Control of Fish Quality (J.J. Connell)

- General books with respect to topic.