SAİ0026 Processed Seafood Mikrobiology

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

Information

Code SAİ0026
Name Processed Seafood Mikrobiology
Term 2024-2025 Academic Year
Semester . Semester
Duration (T+A) 2-2 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Yüksek Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator


Course Goal / Objective

Gets information about fish microbiology, undesirable bacteria in fish. Gets information also bacterial diversity of processing environment, bacterial contamination in fish processing plant, fish spoilage bacteria, quality assesment of processed seafood, microbiological quality standards of seafood

Course Content

Marine and fresh water fish microbiology, undesirable bacteria in fish, bacterial diversity of processing environment, bacterial contamination in fish processing plant, fish spoilage bacteria, quality assesment of processed seafood, microbiological quality standards of seafood

Course Precondition

The course has no prerequisities

Resources

Lecute notes titled processed seafood microbiology

Notes

Course related articles


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Lists marine and freshwater fish
LO02 Understands fish microbiology
LO03 Distinguishes unwanted bacteria in seafood
LO04 Indicates bacterial diversity in the processing environment
LO05 Describes bacterial contamination that can occur during processing
LO06 Lists fish spoilage bacteria
LO07 Evaluates the microbiological quality of processed seafood
LO08 Specifies microbiological quality standards of processed products


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology 3
PLO02 Bilgi - Kuramsal, Olgusal Comprehends interaction of expertise area in relation to interdisciplinary relationships
PLO03 Bilgi - Kuramsal, Olgusal Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information 4
PLO04 Bilgi - Kuramsal, Olgusal Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. 2
PLO05 Bilgi - Kuramsal, Olgusal Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. 3
PLO06 Bilgi - Kuramsal, Olgusal Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions 4
PLO07 Beceriler - Bilişsel, Uygulamalı Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. 3
PLO08 Beceriler - Bilişsel, Uygulamalı Develops a positive attitude towards life long learning.
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Prepares written and visual presentations with technological devices in their area of expertise 4
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines and develops social relations and norms critically and changes all if necessary
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicates both in written and verbal in one foreign language
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Uses computer and communication technologies effectively for their expertise area.
PLO13 Yetkinlikler - Öğrenme Yetkinliği Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. 4
PLO14 Yetkinlikler - Öğrenme Yetkinliği Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process 3
PLO15 Yetkinlikler - Öğrenme Yetkinliği Applies interdisciplinary studies with assimilated knowledge and skills for solving problem 3


Week Plan

Week Topic Preparation Methods
1 Marine and freshwater Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım
2 Fish microbiology Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım
3 Undesirable bacteria in seafood Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
4 Microorganisms in the processing environment Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
5 Bacterial contamination during processing Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
6 Fish spoilage bacteria Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
7 Microbiological risks in processed seafood Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
8 Mid-Term Exam Working for the exam Ölçme Yöntemleri:
Yazılı Sınav
9 Reducing microbiological risks during processing Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
10 Microbiological control measures Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
11 Evaluation of microbiological quality of processed seafood Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
12 Rapid microbiological quality assessment methods Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Tartışma, Anlatım
13 Evaluation of results Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
14 Seafood safety Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
15 Microbiological quality standards of processed products Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
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 4 56
Out of Class Study (Preliminary Work, Practice) 14 4 56
Assesment Related Works
Homeworks, Projects, Others 1 2 2
Mid-term Exams (Written, Oral, etc.) 1 12 12
Final Exam 1 28 28
Total Workload (Hour) 154
Total Workload / 25 (h) 6,16
ECTS 6 ECTS

Update Time: 13.06.2024 03:29