TÜRKÇE
ENGLISH
Information
| Unit | |
| Code | SD0506 |
| Name | Hygiene and Quality Control in Seafood |
| Term | 2026-2027 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 |
| Label | NFE Non-Field Elective Courses (University) UCC University Common Course |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. YEŞİM ÖZOĞUL |
| Course Instructor |
Prof. Dr. YEŞİM ÖZOĞUL
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
to provide students with fundamental knowledge and awareness of hygiene, sanitation, and quality control in seafood. It introduces the biological, chemical, and physical factors affecting seafood quality and safety throughout the production, processing, storage, and distribution chain. The course also aims to develop students' understanding of basic food safety principles, quality control methods, and hygienic practices, enabling them to recognize the importance of producing and consuming safe, high-quality seafood while promoting public health and sustainable food systems.
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 | Explain the fundamental principles of hygiene, sanitation, and quality control in seafood. |
| LO02 | Evaluate hygiene requirements throughout the seafood supply chain, including harvesting, aquaculture, processing, storage, transportation, and distribution |
| LO03 | Identify the physical, chemical, microbiological, and sensory factors affecting seafood quality. |
| LO04 | Explain the mechanisms of seafood spoilage and the factors influencing shelf life. |
| LO05 | Apply sensory, physical, chemical, and microbiological methods used in seafood quality control and interpret the results. |
| LO06 | Identify food safety hazards associated with seafood and perform basic risk assessment. |
| LO07 | Gains information about the purpose of food safety and quality management system. |
| LO08 | Evaluate hygiene and quality assurance systems implemented in seafood production and processing and recommend appropriate control measures. |
| LO09 | Analyze and interpret quality control data and communicate findings in a scientific and professional manner. |
| LO10 | Assess seafood hygiene and quality management practices in accordance with food safety, sustainability, and professional ethical principles. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to the Course and Fundamental Concepts | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 2 | Composition and Quality Characteristics of Seafood | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 3 | Mechanisms of Spoilage in Seafood | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 4 | Microbiological Hazards in Seafood | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 5 | Chemical and Physical Hazards | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 6 | Hygiene and Sanitation Practices | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 7 | Quality Control Methods | Literature review, study lecture notes | Öğretim Yöntemleri: Alıştırma ve Uygulama |
| 8 | Mid-Term Exam | Study for exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Cold Chain and Storage | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 10 | Hygiene in Processing Technologies | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 11 | Food Safety Management Systems | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 12 | Regulations and Official Inspections | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 13 | Current Quality Control Technologies | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 14 | Current Issues and General Assessment | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım |
| 15 | General assessment | 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 |
Assessment (Exam) Methods and Criteria
Current term shares have not yet been determined. Shares of the previous term are shown.
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
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 | ||