19 Şubat 2018 Pazartesi

Fishing and processing

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The department is mainly focused on biochemical composition of fish and other aquatic products, chemical and sensory quality of fish, fish processing techniques, microbiological quality of fish, fishing gear and vessels, professional and sportive fishing, sailing system, fishing boats organization.

The courses in this department are food chemistry, food microbiology, microbiological quality of processed in water product, fish processing techniques, investigation of fish populations, fishing with light, the inland fishing and catching methods, marine fish catching methods, freshwater fishing methods, the estimation methods of population size and quality control systems in aquatic products and HACCP.


Production and Research Units