TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF FISHERIES |
| AQUA PRODUCTS ENGINEERING PR. | |
| Code | SUF402 |
| Name | Quality Control of Seafood |
| Term | 2019-2020 Academic Year |
| Semester | 8. Semester |
| Duration (T+A) | 1-2 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. YEŞİM ÖZOĞUL |
| Course Instructor |
Prof. Dr. YEŞİM ÖZOĞUL
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Explain to the effect of diffenet factor to fresh and processed seafood quality.Show how to analyses of quality changes occurring different processing and storage conditions with different methods.
Course Content
Application different quality analyses of assesment seafood quality,different processing method.Effect of different storage conditions and meat properties to seafood quality
Course Precondition
Yok
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explain to effect of endogen and exogen factor to quality |
| LO02 | Show to changes of fish quality on post-mortem period and analytical evaluation |
| LO03 | Explain to techniques to prevent microbial growth and kills microorganisms.Show to analytical methods to determine the effects of changes in quality of these products |
| LO04 | Explain effect of water activity on seafood quality and preservation technique,analytical assesment. |
| LO05 | Explain to method of improving seafood quality and effect of this methods to quality. |
| LO06 | Explain to legal regulatory of assesment seafood quality |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. | 3 |
| PLO02 | - | 2. Assessment of data scientifically on fisheries engineering, determining and solving the problems | 3 |
| PLO03 | - | 3. Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. | 4 |
| PLO04 | - | 4. Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution | 5 |
| PLO05 | - | 5. Having plan any study related to fisheries science as an individually, managing and consulting. | 5 |
| PLO06 | - | 6.Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning | 5 |
| PLO07 | - | 7. Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication. | 5 |
| PLO08 | - | 8. Improving life-long learning attitude and using the information to the public interest. | 0 |
| PLO09 | - | 9. Creating public awareness about fisheries and having the ability to ensure sustainable use of aquatic resources. | 5 |
| PLO10 | - | 10. Communicating oral and written effectively, participating the seminars and meetings in expertise field, following the foreign language publications. | 5 |
| PLO11 | - | 11. Using the informatics and communicating technology | 0 |
| PLO12 | - | 12. Improves constantly itself , as well as professional development scientific, social, cultural and artistic fields according to his/her interests and abilities identifying needs of learning. | 0 |
| PLO13 | - | 13. Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas. | 2 |
| PLO14 | - | 14. Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field | 3 |
| PLO15 | - | 15. Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field | 0 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Identification of quality andclassify factor. Laboratory and homework | Reading the lecture notes and related resources | |
| 2 | Assesment of endogen factor to qualtyon seafood Laboratory and homework | Reading the lecture notes and related resources | |
| 3 | Continuning assesment of endogen factor to quality on seafood Laboratory and homework | Reading the lecture notes and related resources | |
| 4 | Assesment of exogen factor to qualtyon seafood Laboratory and homework | Reading the lecture notes and related resources | |
| 5 | Continuning assesment of exogen factor to quality on seafood,Laboratory,homework | Reading the lecture notes and related resources | |
| 6 | The development of products that prevent microorganisms in water at low temperatures detection techniques, Laboratory and homework | Reading the lecture notes and related resources | |
| 7 | Continue the development of products that prevent microorganisms in water at low temperatures detection techniques Laboratory and homework | Reading the lecture notes and related resources | |
| 8 | Midterm exam | Study for exam | |
| 9 | Identification effect of storage conditions which reduce water activity on quality. Laboratory and homework | Reading the lecture notes and related resources | |
| 10 | Evaluations of effect thermal processing effect to quality Laboratory and homework | Reading the lecture notes and related resources | |
| 11 | Evaluations of effect thermal processing effect to quality Laboratory and homework | Reading the lecture notes and related resources | |
| 12 | Evaluation of Other methods are used to protect and improve the quality Laboratory and homework | Reading the lecture notes and related resources | |
| 13 | Legal regulatory of qualty application Laboratory and homework | Reading the lecture notes and related resources | |
| 14 | Continue to Legal regulatory of qualty application Laboratory and homework | Reading the lecture notes and related resources | |
| 15 | Quality Management Systems and HACCP Laboratory and homework | Reading the lecture notes and related resources | |
| 16 | Final examination | Study for exam | |
| 17 | Final examination | Study for exam |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 20 |
| General Assessment | ||
| Midterm / Year Total | 100 | 20 |
| 1. Final Exam | - | 80 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 10 | 10 |
| Total Workload (Hour) | 86 | ||
| Total Workload / 25 (h) | 3,44 | ||
| ECTS | 3 ECTS | ||