SD0506 Hygiene and Quality Control in Seafood

3 ECTS - 2-0 Duration (T+A)- 0. Semester- 2 National Credit

Information

Code SD0506
Name Hygiene and Quality Control in Seafood
Term 2024-2025 Academic Year
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 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

Update Time: 23.08.2024 11:18