COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Quality Control of Seafood * SUF   402 8 1 2 3

Prerequisites and co-requisites Yok
Recommended Optional Programme Components None

Language of Instruction Turkish
Course Level First Cycle Programmes (Bachelor's Degree)
Course Type
Course Coordinator Prof.Dr. Yeşim ÖZOĞUL
Instructors
Prof.Dr.YEŞİM ÖZOĞUL1. Öğretim Grup:A
 
Assistants
Goals
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.
Content
Application different quality analyses of assesment seafood quality,different processing method.Effect of different storage conditions and meat properties to seafood quality

Learning Outcomes
-


Course's Contribution To Program
NoProgram Learning OutcomesContribution
12345
1
Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications.
X
2
2. Assessment of data scientifically on fisheries engineering, determining and solving the problems
X
3
3. Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques.
X
4
4. Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution
X
5
5. Having plan any study related to fisheries science as an individually, managing and consulting.
X
6
6.Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning
X
7
7. Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication.
X
8
8. Improving life-long learning attitude and using the information to the public interest.
9
9. Creating public awareness about fisheries and having the ability to ensure sustainable use of aquatic resources.
X
10
10. Communicating oral and written effectively, participating the seminars and meetings in expertise field, following the foreign language publications.
X
11
11. Using the informatics and communicating technology
12
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.
13
13. Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas.
X
14
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
X
15
15. Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field

Course Content
WeekTopicsStudy Materials _ocw_rs_drs_yontem
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
16-17 Final examination Study for exam

Recommended or Required Reading
Textbook
Additional Resources