INSPECTION METHODS IN WATER PRODUCTS

Module Code Number

VBT  637 

Number of ECTS Credits

6

Hours / Week (T P C)

1 2 2

Module Lecturer

Lecturers of the department

Year / Term

-

Type of Course

(Compulsory / Elective)

Elective

Pre requisites / Recommended

Take lessons on food chemistry and food microbiology

Module Contents

Take sample and preparing for analyses; Chemical, sensorial and microbiological analyses methods in fresh, salted, dried, smoked, canned, chilled, and frozen water products.

Aims and Objectives of the module

To learn of the analyses methods fresh fish, treated fish and other water products (shrimp, mussel, lobster, crayfish, caviar)

Method of assessment

Lecture and investigations in relation to topics and laboratory work.

Teaching Language

Turkish

Textbook /

Recommended readings

- General books with respect to topic