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 2024-2025 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
1 2
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 Explains the basic concepts and principles of science and basic engineering branches. 3
PLO02 Bilgi - Kuramsal, Olgusal Evaluates the accuracy, reliability and currency of the information about fisheries
PLO03 Bilgi - Kuramsal, Olgusal Explains basic information about ecosystem, biodiversity and sustainable resource management, design, planning and use of technology. 4
PLO04 Bilgi - Kuramsal, Olgusal Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods 3
PLO05 Bilgi - Kuramsal, Olgusal Explains the production and/or processing processes related to seafood products. 3
PLO06 Beceriler - Bilişsel, Uygulamalı Investigates the problems related to fisheries using scientific methods. 2
PLO07 Beceriler - Bilişsel, Uygulamalı Examines events and cases with the scientific method by using theoretical and practical knowledge about fisheries. 3
PLO08 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği To have the skills and competence required for duties such as consultancy, auditing and expertise in businesses related to fisheries.
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Takes responsibility individually or as a team member to solve problems encountered in fisheries related enterprises 3
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Conducts interdisciplinary studies related to fisheries.
PLO11 Yetkinlikler - Öğrenme Yetkinliği Develops a positive attitude towards lifelong learning to learn continuously innovated knowledge and skills related to fisheries. 2
PLO12 Yetkinlikler - Öğrenme Yetkinliği Queries the accuracy of information related to fisheries. 3
PLO13 Yetkinlikler - Öğrenme Yetkinliği Have the ability to access and use information.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Uses the information about fisheries for the benefit of society. 3
PLO15 Yetkinlikler - İletişim ve Sosyal Yetkinlik Follows the events on the social and world agenda. 3
PLO16 Yetkinlikler - İletişim ve Sosyal Yetkinlik Produces projects by taking into account the problems and needs of the social environment in which they live.
PLO17 Yetkinlikler - İletişim ve Sosyal Yetkinlik Shares the knowledge and skills acquired in fisheries on various platforms in order to raise awareness of the society.
PLO18 Yetkinlikler - İletişim ve Sosyal Yetkinlik Uses a foreign language at a sufficient level to follow the resources related to the field and communicate with colleagues.
PLO19 Yetkinlikler - İletişim ve Sosyal Yetkinlik Uses information and communication technologies related to fisheries.
PLO20 Yetkinlikler - Alana Özgü Yetkinlik Carries out studies in the fields of ecosystem, biodiversity and sustainable resource management, aquaculture, fisheries and processing technology.
PLO21 Yetkinlikler - Alana Özgü Yetkinlik Prepares and manages projects related to fisheries, taking into account environmental, technical, technological and economic aspects.
PLO22 Yetkinlikler - Alana Özgü Yetkinlik Acts in accordance with scientific, cultural and ethical values.
PLO23 Yetkinlikler - Alana Özgü Yetkinlik Know the legislation related to the field and act accordingly.


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: 09.05.2024 09:52