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SDÜ Education Information System Course Content
Programme
Graduate School of Natural and Applied Sciences Fishing and Fish Processing Technology
Course Information
Course Unit Code
Course Unit Title
Credit Theoretic
Credit Pratic
Credit Lab/A
Credit Total
Credit Ects
Semester
01SAI5142
Seafoodborne Diseases
3.00
0.00
0.00
3.00
6.00
1
Course Information
Language of Instruction
Turkish
Type of Course Unit
Elective
Course Coordinator
Professor Abdullah DİLER
Course Instructors
 
Course Assistants
 
Course Aims
To understand the concepts of infection and intoxication, to know pathogenic microorganisms source of fishery products, and they can evaluate the effects of pathogens, to understand the importance of measures to be taken to prevent the development of pathogens, to make assessments about protection of public health
Course Goals
To know pathogenic microorganisms source of fishery products, and they can evaluate the effects of pathogens
Learning Outcomes of The Course Unit
1.To comprehend the importance of food poissoning
2. To know the pathogen in foods and their effects
3. To understand prevent of the development of pathogen microorganisms
4. To understand effects on public health of poissoning
Course Contents
In seafood poisoning caused pathogenic micro-organisms, effects created by pathogens in humans, preservation methods of fishery products against pathogenic microorganisms, safety of food production and consumption to protect the public health such as the course topics will generate content.
Prerequisities and Co-requisities Courses
 
Recommended Optional Programme Components
 
Mode Of Delivery
 
Level of Course Unit
 
Assessment Methods and Criteria
ECTS / Table Of Workload (Number of ECTS credits allocated)
Studies During Halfterm
Number
Co-Efficient
Activity
Number
Duration
Total
Visa
1
70
Course Duration (Excluding Exam Week)
14
4
56
Quiz
0
0
Time Of Studying Out Of Class
14
4
56
Homework
1
30
Homeworks
1
14
14
Attendance
0
0
Presentation
0
0
0
Application
0
0
Project
0
0
0
Lab
0
0
Lab Study
0
0
0
Project
0
0
Field Study
0
0
0
Workshop
0
0
Visas
1
14
14
Seminary
0
0
Finals
1
25
25
Field study
0
0
Workload Hour (30)
30
TOTAL
100
Total Work Charge / Hour
165
The ratio of the term to success
50
Course's ECTS Credit
6
The ratio of final to success
50
 
TOTAL
100
 
Recommended or Required Reading
Textbook
 
Additional Resources
Connell, J.J., 1995. Control of fish quality Fourth Edition, Fishing News Books Cambridge, UK
Hayes, P.R., 1992. Food microbiology and Hygiene. Second Edi. Elsevier Applied Science, London, UK.
Bremner, H.A., 2002. Safety and quality issues in fish processing CRC Press, Boca Raton FL, USA.
Material Sharing
Documents
 
Assignments
1
Exams
2
Additional Material
 
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
Work Placements
As with any other educational component, credits for work placements are only awarded when the learning outcomes have been achieved and assessed. If a work placement is part of organised mobility (such as Farabi and Erasmus), the Learning Agreement for the placement should indicate the number of credits to be awarded if the expected learning outcomes are achieved.
Program Learning Outcomes
No
Course's Contribution to Program
Contribution
1
To understand and to use basic information in the fishing and seafood processing technologies, able to assessment, interpretation and write a comment, and to solve the problems related to issues
1