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General Description
Programme Director : Not Found  
e-mail : abdullahdiler@sdu.edu.tr  
Telephone : 246-3133447 (1318)  
Fax : 246-3133452  
ECTS Coordinator : Not Found  
e-mail : ugurkoca@sdu.edu.tr  
Telephone : 246-3133447 (1403)  
Fax : 246-3133452  
Address : Fisheries Faculty, Süleyman Demirel University 32500 Eğirdir-Isparta-Turkey  
General Information : Fishing and Fish Processing Technology Department has started its activities in the 1993-1994 academic year  
Qualification Awarded : Successfully completed the program whether the program is the right qualifications in the field of Fishing and Fish Processing Tecnology will have a Master's degree.  
Level of Qualification : Second Cycle (Master?s Degree)/ Third Cycle (Doctorate Degree).This section in higher education and science in the field of Fishing and Fish Processing Tecnology 120 ECTS credits is subject to the second stage degree system.  
Specific Admission Requirements : Students, willing to enrol in this graduate programme, must comply with the legal and academic requirements to access the studies in The Sakarya University according to the process established by the YÖK (Higher Education Council) regulations. The detail information about the application (once or sometimes twice a year) and access requirements are released before academic year starts on its web site (www.fenbilimleri.sdu.edu.tr). Students who have started studies in other universities within or outside of the country may apply for their recognition. The recognition record is unique for each student and therefore the procedure is carried out accordingly before the start of each academic year. Under an established exchanges program or one approved by the University, exchange students from abroad may be accepted for studies on the courses taught in English. Or, if they are confident in Turkish, they may then enrol in any courses, running in Turkish, shown on the ?Course Structure? diagram. For example, Erasmus students from abroad want to spend one term or two terms in a graduate programme at Sakarya University should apply to International Relation Office. The detail information on the application procedure is given in their web site (www.erasmus.sdu.edu.tr).  
Specific Arrangements for Recognition of Prior Learning (formal, non-formal and informal) : The rules and regulations for recognition of formal prior learning are well defined. Transfer can be made among the institutions of which equivalency is recognized by Higher Education Council. Also successful bachelor school graduates to continue their educaiton to obtain MSc degrees if they are successful in the selection and the placement examination (ALES, i.e. ) are admitted. The courses to be taken by these students are determined by the relevant department, on the basis of courses they have completed in the programs from which they have graduated. Recognition of prior non-formal and in-formal learning is at the beginning stage in Turkish Higher Education Institutions. Süleyman Demirel University and hence of the Fishing and Fish Processing Technology Department is not an exception to this. The students who have completed the proficiencies for these courses on his/her own or through other means, and believe that they have achieved the learning outcomes specified are given the right to take the exemption exam. The students who achieve a passing grade from these exams are held exempt from the related course in the curriculum.  
Qualification Requirements and Regulations : National qualifications frameworks may contain levels (or intermediate qualifications) within the three Bologna cycles (e.g. a short cycle within the first cycle). These levels allow institutions to structure a particular qualification and regulate progression through the qualification. Qualification Requirements and Regulations are enacted by YÖK (The Council Of Higher Education) in Turkey.  
Profile of The Programme : The goal of the program relevant legislation seafood dominate the new developments and the subsequent rapid changes that can keep up with, analytical thinking and problem-solving ability has, we have the information age that may shape the potential financial, social and economic topics from the knowledge and skills gained, for professional examinations have the necessary basic information, emerging issues and situations that can interpret and evaluate information necessary to train individuals.  
Occupational Profiles of Graduates with Examples : The graduates of the MSc programme in Fishing and Fish Processing Technology Department have opportunities of employment in a variety of state and private funded companies. The main state companies where they can work are Fisheries and related Fisheries Departments of academic instutions as academic staff, and governmental bodies and enterprises as engineer. Fisheries Engineers holding MSc Degree play a key role in industries. The Fisheries Industries such as aquaculture, food and water, environment, fishing and biotechnology are the employment areas of today?s Fisheries Engineers. Fisheries Engineers can work in fish quality and process control, manufacturing, food safety, research, product design and development, technical assistance, and marketing and sales, as technical or managerial personnel  
Access to Further Studies : Upon a successful completion of the programme, student may continue with doctoral study in the same or similar scientific areas, which may accept students from the science of Fishing and Fish Processing Technology.  
Aims Of Programme : Graduate program of Fishing and Fish Processing Technology primarily aims providing the knowledge and skills to students will work to the public and private sector institutions as specialist that wanted at subject s of aquaculture and seafood processing and fishing technology in the field of study.  
Examination Regulations, Assessment and Grading : This section about the course and application form are described in presentation course.  
Graduation Requirements : Get degrees / program to complete the announced money for 60 ECTS credits from graduate courses in the curriculum and successful completion of this course is required. Course supervisor of instructor subsequent to completion of phase to be determined under the surveillance of a thesis on a topic to be delivered. In addition, the student's thesis is accepted, will be assigned to work orally in front of the jury will be asked to offer a successful way.  
Mode of Study (full-time, part-time, e-learning etc.) : Fulltime  

Program Learning Outcomes
1 To understand and to use basic information in the fishing and seafood processing technologies, able to assessment, interpretation and write a comment, and to solve the problems related to issues
2 To carry out scientific and technological developments and R & D activities and these to use for business continuity
3 To have the ability to design a project in the field
4 To have fishing conscious to assure the sustainability of fisheries stocks based on protection of natural resources and to use the numerical and statistical research skills and capable of thinking in related area,
5 To have competency to do supervisor in determining of protection and control strategies, fishing and processing as regional and national
6 To use the Turkish and at least one foreign language in oral and written communication
7 To have social, scientific and professional ethical values
8 To have the ability necessary literature study, able to evaluate, interpret and clearly redact
9 To be constitue of required fisheries policy for increase of fishery production and able to produce of thinking about integration of common fisheries policy
10 To able to academics think, to transmit information and ideas to others, to produce alternative solutions and to have the ability to analyze information
11 To have capabilities of alternative product development for increasing of seafood consumption
12 To have an information about safe production and consumption of seafood

 

Course Structure&ECTS Credits

-
For Each Student there must be 30 ECTS Credits for each Semester.There must be 60 ECTS Credits for an academic year.

-1.Semester
Course Unit Code Course Unit Title Course Type Credit ECTS Print
01SAI5170
Catering Technology and New Approaches in Seafood
3,00 6,00 Print
01SAI5101
Additives in Seafood
Optional 3,00 6,00 Print
01SAI5103
Food Microbiology
Optional 3,00 6,00 Print
01SAI5107
Fishing Management and Assesment of Fish Populations
Optional 3,00 6,00 Print
01SAI5109
Fisheries and Environment
Optional 3,00 6,00 Print
01SAI5112
Freshwater Fishing
Optional 3,00 6,00 Print
01SAI5113
Off-Shore Fishing
Optional 3,00 6,00 Print
01SAI5115
Evaluation of Aquatic Macrophytes
Optional 3,00 6,00 Print
01SAI5117
In-Shore Fishing
Optional 3,00 6,00 Print
01SAI5118
Shore Management
Optional 3,00 6,00 Print
01SAI5123
The Methods of Selectivity and Estimation
Optional 3,00 6,00 Print
01SAI5127
Fish Catching Methods With Electric
Optional 3,00 6,00 Print
01SAI5130
Inland Waters and Basin Management
Optional 3,00 6,00 Print
01SAI5131
Maritime Legislation
Optional 3,00 6,00 Print
01SAI5133
Phytosociological Structure of Lakes
Optional 3,00 6,00 Print
01SAI5139
The Methods of Estimation of Population Size
Optional 3,00 6,00 Print
01SAI5140
Alternative Product Technology in Seafood
Optional 3,00 6,00 Print
01SAI5142
Seafoodborne Diseases
Optional 3,00 6,00 Print
01SAI5143
Microbiological Quality of Seafood
Optional 3,00 6,00 Print
01SAI5144
Hygiene
Optional 3,00 6,00 Print
01SAI5145
Processing of Freshwater Fish and its Equipments
Optional 3,00 6,00 Print
01SAI5146
Behaviour Physiology of Fish and Crustacean
Optional 3,00 6,00 Print
01SAI5147
Practical Statistics
Optional 3,00 6,00 Print
01SAI5151
Seafood Processing Technology
Optional 3,00 6,00 Print
01SAI5153
Analyzes and Methods Quality-Control in Seafood
Optional 3,00 6,00 Print
01SAI5154
Electrophoresis Techniques
Optional 3,00 6,00 Print
01SAI5155
Quality & Security systems in Seafood
Optional 3,00 6,00 Print
01SAI5156
Sensory Evaluation of Foods
Optional 3,00 6,00 Print
01SAI5157
Packaging Technology in Seafood
Optional 3,00 6,00 Print
01SAI5158
Biometrical Methods of Fisheries
Optional 3,00 6,00 Print
01SAI5159
Project in Fish Processing plants
Optional 3,00 6,00 Print
01SAI5161
Non-thermal processing methods for the food industry
Optional 3,00 6,00 Print
01SAI5162
Assassment and Management of Seafood Safety and Quality
Optional 3,00 6,00 Print
01SAI7501
Seminar I (MSc)
Optional 3,00 6,00 Print
01SAI8501
Thesis (Master of Sciences Thesis)
Optional 3,00 24,00 Print
01SAI9501
Course of Specialization I (MSc)
Optional 4,00 6,00 Print
01SAI9502
Course of Specialization II (MSc)
Optional 4,00 6,00 Print
01SAI9503
Course of Specialization III (MSc)
Optional 4,00 6,00 Print
01SAI9504
Course of Specialization IV (MSc)
Optional 4,00 6,00 Print
01SAI5165
Ecosystem-based fisheries management
Optional 3,00 6,00 Print
01SAI5174
Fishing of gillnets, Trammel Nets and Drift Nets
Optional 3,00 6,00 Print
01SAI9507
Course Specialization III (PHD)
Optional 3,00 6,00 Print
01SAI9506
Gas chromatographic Applications
Optional 3,00 6,00 Print
01SAI9514
Course Specialization II (PHD)
Optional 3,00 6,00 Print
01SAI5166
Fish finders used in fishing
Optional 3,00 6,00 Print
01SAI5167
Seafood Biotoxines
Optional 3,00 6,00 Print
01SAI9508
Course Specialization IV (PHD)
Optional 3,00 6,00 Print
01SAI5168
Food Hygiene
Optional 3,00 6,00 Print
01SAI5163
Amateur and sportive Angling
Optional 3,00 6,00 Print
01SAI5169
Cold Chain Practices in Seafood
Optional 3,00 6,00 Print
01SAI7503
Seminar II (PHD)
Optional 3,00 6,00 Print
01SAI9512
Course Specialization VIII (PHD)
Optional 3,00 6,00 Print
01SAI5175
The Freshwater crayfish fishing and management
Optional 3,00 6,00 Print
01SAI5171
Food components of aquatic products and its importance
Optional 3,00 6,00 Print
01SAI9999
SCIENTIFIC RESEARCH METHODS AND PUBLICATION ETHICS
Optional 3,00 6,00 Print
01SAI9509
Course Specialization V (PHD)
Optional 3,00 6,00 Print
01SAI5172
Seafood Borne Diseases
Optional 3,00 6,00 Print
01SAI9510
Course Specialization VI (PHD)
Optional 3,00 6,00 Print
01SAI9511
Course Specialization VII (PHD)
Optional 3,00 6,00 Print
01SAI7502
Seminar I (PHD)
Optional 3,00 6,00 Print
01SAI8502
Thesis (PHD)
Optional 3,00 6,00 Print
Machine structure of fishing boats
Optional 3,00 6,00 Print
01SAI5173
Seafood processing equipments
Optional 3,00 6,00 Print
01SAI9505
Fatty Acids and Determination Methods
Optional 3,00 6,00 Print
01SAI5164
Aquaculture Marketing
Optional 3,00 6,00 Print
01SAI5176
Seafood Biotoxines
Optional 3,00 6,00 Print
01SAI9513
Course Specialization I (PHD)
Optional 3,00 6,00 Print
     Total ECTS:0  

Total.ECTS(Yearly): 60




1.Semester
Course Unit Code Course Unit Title Course Type Credit ECTS Print
01SAI5128
Calculation Of Fishing Gear
Optional 3,00 6,00 Print
01SAI5141
Evaluation of seafood by-products
Optional 3,00 6,00 Print
01SAI5148
Common Fisheries Policy
Optional 3,00 6,00 Print
01SAI5150
Advanced food chemistry
Optional 3,00 6,00 Print
     Total ECTS:0  

Total.ECTS(Yearly): 60




-

-1.Semester
Course Unit Code Course Unit Title Course Type Credit ECTS Print
01SAI5170
Catering Technology and New Approaches in Seafood
3,00 6,00 Print
01SAI5101
Additives in Seafood
Optional 3,00 6,00 Print
01SAI5103
Food Microbiology
Optional 3,00 6,00 Print
01SAI5107
Fishing Management and Assesment of Fish Populations
Optional 3,00 6,00 Print
01SAI5109
Fisheries and Environment
Optional 3,00 6,00 Print
01SAI5112
Freshwater Fishing
Optional 3,00 6,00 Print
01SAI5113
Off-Shore Fishing
Optional 3,00 6,00 Print
01SAI5115
Evaluation of Aquatic Macrophytes
Optional 3,00 6,00 Print
01SAI5117
In-Shore Fishing
Optional 3,00 6,00 Print
01SAI5118
Shore Management
Optional 3,00 6,00 Print
01SAI5123
The Methods of Selectivity and Estimation
Optional 3,00 6,00 Print
01SAI5127
Fish Catching Methods With Electric
Optional 3,00 6,00 Print
01SAI5130
Inland Waters and Basin Management
Optional 3,00 6,00 Print
01SAI5131
Maritime Legislation
Optional 3,00 6,00 Print
01SAI5133
Phytosociological Structure of Lakes
Optional 3,00 6,00 Print
01SAI5139
The Methods of Estimation of Population Size
Optional 3,00 6,00 Print
01SAI5140
Alternative Product Technology in Seafood
Optional 3,00 6,00 Print
01SAI5142
Seafoodborne Diseases
Optional 3,00 6,00 Print
01SAI5143
Microbiological Quality of Seafood
Optional 3,00 6,00 Print
01SAI5144
Hygiene
Optional 3,00 6,00 Print
01SAI5145
Processing of Freshwater Fish and its Equipments
Optional 3,00 6,00 Print
01SAI5146
Behaviour Physiology of Fish and Crustacean
Optional 3,00 6,00 Print
01SAI5147
Practical Statistics
Optional 3,00 6,00 Print
01SAI5151
Seafood Processing Technology
Optional 3,00 6,00 Print
01SAI5153
Analyzes and Methods Quality-Control in Seafood
Optional 3,00 6,00 Print
01SAI5154
Electrophoresis Techniques
Optional 3,00 6,00 Print
01SAI5155
Quality & Security systems in Seafood
Optional 3,00 6,00 Print
01SAI5156
Sensory Evaluation of Foods
Optional 3,00 6,00 Print
01SAI5157
Packaging Technology in Seafood
Optional 3,00 6,00 Print
01SAI5158
Biometrical Methods of Fisheries
Optional 3,00 6,00 Print
01SAI5159
Project in Fish Processing plants
Optional 3,00 6,00 Print
01SAI5161
Non-thermal processing methods for the food industry
Optional 3,00 6,00 Print
01SAI5162
Assassment and Management of Seafood Safety and Quality
Optional 3,00 6,00 Print
01SAI7501
Seminar I (MSc)
Optional 3,00 6,00 Print
01SAI8501
Thesis (Master of Sciences Thesis)
Optional 3,00 24,00 Print
01SAI9501
Course of Specialization I (MSc)
Optional 4,00 6,00 Print
01SAI9502
Course of Specialization II (MSc)
Optional 4,00 6,00 Print
01SAI9503
Course of Specialization III (MSc)
Optional 4,00 6,00 Print
01SAI9504
Course of Specialization IV (MSc)
Optional 4,00 6,00 Print
01SAI5165
Ecosystem-based fisheries management
Optional 3,00 6,00 Print
01SAI5174
Fishing of gillnets, Trammel Nets and Drift Nets
Optional 3,00 6,00 Print
01SAI9507
Course Specialization III (PHD)
Optional 3,00 6,00 Print
01SAI9506
Gas chromatographic Applications
Optional 3,00 6,00 Print
01SAI9514
Course Specialization II (PHD)
Optional 3,00 6,00 Print
01SAI5166
Fish finders used in fishing
Optional 3,00 6,00 Print
01SAI5167
Seafood Biotoxines
Optional 3,00 6,00 Print
01SAI9508
Course Specialization IV (PHD)
Optional 3,00 6,00 Print
01SAI5168
Food Hygiene
Optional 3,00 6,00 Print
01SAI5163
Amateur and sportive Angling
Optional 3,00 6,00 Print
01SAI5169
Cold Chain Practices in Seafood
Optional 3,00 6,00 Print
01SAI7503
Seminar II (PHD)
Optional 3,00 6,00 Print
01SAI9512
Course Specialization VIII (PHD)
Optional 3,00 6,00 Print
01SAI5175
The Freshwater crayfish fishing and management
Optional 3,00 6,00 Print
01SAI5171
Food components of aquatic products and its importance
Optional 3,00 6,00 Print
01SAI9999
SCIENTIFIC RESEARCH METHODS AND PUBLICATION ETHICS
Optional 3,00 6,00 Print
01SAI9509
Course Specialization V (PHD)
Optional 3,00 6,00 Print
01SAI5172
Seafood Borne Diseases
Optional 3,00 6,00 Print
01SAI9510
Course Specialization VI (PHD)
Optional 3,00 6,00 Print
01SAI9511
Course Specialization VII (PHD)
Optional 3,00 6,00 Print
01SAI7502
Seminar I (PHD)
Optional 3,00 6,00 Print
01SAI8502
Thesis (PHD)
Optional 3,00 6,00 Print
01SAI5173
Seafood processing equipments
Optional 3,00 6,00 Print
01SAI9505
Fatty Acids and Determination Methods
Optional 3,00 6,00 Print
01SAI5164
Aquaculture Marketing
Optional 3,00 6,00 Print
01SAI5176
Seafood Biotoxines
Optional 3,00 6,00 Print
01SAI9513
Course Specialization I (PHD)
Optional 3,00 6,00 Print
     Total ECTS:0  

Total.ECTS(Yearly): 60




1.Semester
Course Unit Code Course Unit Title Course Type Credit ECTS Print
01SAI5128
Calculation Of Fishing Gear
Optional 3,00 6,00 Print
01SAI5141
Evaluation of seafood by-products
Optional 3,00 6,00 Print
01SAI5148
Common Fisheries Policy
Optional 3,00 6,00 Print
01SAI5150
Advanced food chemistry
Optional 3,00 6,00 Print
     Total ECTS:0  

Total.ECTS(Yearly): 60