TÜRKÇE
ENGLISH
Information
| Code | SD0506 |
| Name | Hygiene and Quality Control in Seafood |
| Term | 2024-2025 Academic Year |
| Term | Fall and Spring |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| 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
To give basic information about hygiene and quality in seafood products to the students studying in the Department of Fisheries Engineering, to provide information on hygiene and quality principles, concepts, practices, and legal practices.
Course Content
The analysis applied during the follow-up and evaluation of the hygiene and quality control of seafood, the factors affecting the quality in different processing methods and the analysis methods constitute the content of the course.
Course Precondition
None
Resources
Lecture Notes and Books Other Resources
Notes
Internet
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines endogenous and exogenous factors affecting the quality of marine fishery products. |
| LO02 | It shows the changes in the quality of the fish after fishing and their analytical measurements. |
| LO03 | It shows the quality effects of preservation techniques that prevent microbial growth and kill microorganisms, and the determination of quality changes in these products by analytical methods. |
| LO04 | The effect of water activity on quality shows the analytical evaluation and demonstration of conservation techniques in which water activity is reduced. |
| LO05 | It describes the methods applied for the improvement of quality and defines their effects on quality. |
| LO06 | Explains the legal regulations applied in the evaluation of the quality of fishery products. |
| LO07 | Gains information about the purpose of food safety and quality management system. |
| LO08 | Learns the content of ISO 22000:2005 food safety management standard. |
| LO09 | Gains information about the factors affecting the food safety of marine fishery products. |
| LO10 | Gains information about marine aquaculture safety indicators. |
| LO11 | Gain experience in taking into the quality analysis of the food sample. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Overview of seafood | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 2 | Food Safety and ISO22000 | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 3 | HACCP | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 4 | Haccp Application Principles | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 5 | Hygiene in Seafood-1 | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 6 | Hygiene in Seafood-2 | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 7 | Fish Safety From Water to Dishes | Literature review, study lecture notes | Öğretim Yöntemleri: Alıştırma ve Uygulama |
| 8 | Mid-Term Exam | Study for exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Health and Quality Risks in Hunting Products | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 10 | Spoilage in Fish | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 11 | Protection Methods | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 12 | Quality criteria associated with Seafood | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 13 | Biotoxins and their effects | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 14 | Evaluation of Implementation Methods for Maintaining and Improving Quality | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 15 | Legal Regulations in Quality Practices | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 16 | Term Exams | Study for exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | 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 | 2 | 28 |
| 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 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 80 | ||
| Total Workload / 25 (h) | 3,20 | ||
| ECTS | 3 ECTS | ||