SUF402 Quality Control of Seafood

3 ECTS - 1-2 Duration (T+A)- 8. Semester- 2 National Credit

Information

Code SUF402
Name Quality Control of Seafood
Term 2022-2023 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
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. YEŞİM ÖZOĞUL
Course Instructor Prof. Dr. YEŞİM ÖZOĞUL (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

None

Resources

Lecture Notes and Books Other Resources

Notes

Internet


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 Bilgi - Kuramsal, Olgusal Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. 3
PLO02 Bilgi - Kuramsal, Olgusal Assessment of data scientifically on fisheries engineering, determining and solving the problems
PLO03 Bilgi - Kuramsal, Olgusal 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 Bilgi - Kuramsal, Olgusal Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution 3
PLO05 Bilgi - Kuramsal, Olgusal Having plan any study related to fisheries science as an individually, managing and consulting. 3
PLO06 Bilgi - Kuramsal, Olgusal Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning 2
PLO07 Beceriler - Bilişsel, Uygulamalı Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication. 3
PLO08 Beceriler - Bilişsel, Uygulamalı Improving life-long learning attitude and using the information to the public interest.
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Creating public awareness about fisheries and having the ability to ensure sustainable use of aquatic resources. 3
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicating oral and written effectively, participating the seminars and meetings in expertise field, following the foreign language publications.
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Using the informatics and communicating technology 2
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği 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. 3
PLO13 Yetkinlikler - Öğrenme Yetkinliği Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas.
PLO14 Yetkinlikler - Öğrenme Yetkinliği 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 Yetkinlikler - Öğrenme Yetkinliği Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field 3


Week Plan

Week Topic Preparation Methods
1 Identification of quality andclassify factor. Laboratory and homework Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
2 Assesment of endogen factor to qualtyon seafood Laboratory and homework Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
3 Continuning assesment of endogen factor to quality on seafood Laboratory and homework Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
4 Assesment of exogen factor to qualtyon seafood Laboratory and homework Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
5 Determination of the effects of low-temperature preservation techniques, which prevent the growth of microorganisms in seafood, on quality, laboratory application, homework Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
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 Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
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 Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
8 Midterm exam Study for exam Ölçme Yöntemleri:
Yazılı Sınav
9 Identification effect of storage conditions which reduce water activity on quality. Laboratory and homework Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
10 Evaluations of effect thermal processing effect to quality Laboratory and homework 1 Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
11 Evaluations of effect thermal processing effect to quality Laboratory and homework 2 Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
12 Evaluation of Other methods are used to protect and improve the quality Laboratory and homework Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
13 Legal regulatory of qualty application Laboratory and homework Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
14 Continue to Legal regulatory of qualty application Laboratory and homework Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
15 Quality Management Systems and HACCP Laboratory and homework Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
16 Final examination Study for exam Ölçme Yöntemleri:
Yazılı Sınav
17 Final examination Study for exam Ölçme Yöntemleri:
Yazılı Sınav


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

Update Time: 18.11.2022 12:22