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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
01SAI5143
Microbiological Quality of Seafood
3.00
0.00
0.00
3.00
6.00
1
Course Information
Language of Instruction
Turkish
Type of Course Unit
Elective
Course Coordinator
Assistant Professor Dr. Levent İZCİ
Course Instructors
 
Course Assistants
 
Course Aims
Live habits of seafood, nutritional habits of microbiological quality of seafood to determine the effect, after fishing the storage conditions, processing method and hygienic conditions in the processing stage, after processing affect of on the quality of storage style.
Course Goals
Factors affecting the microbiological quality of seafood to be comprehend
Microbiological quality of seafood processing method to know how to affect
To understand the effect on microbiological quality of raw material
Learning Outcomes of The Course Unit
1)Healthy and safe food production to understand the importance of microbiological quality
2) Seafood obtained through not only fishing, but also aquaculture as well as the storage conditions on the microbiological quality of understanding the effect
3) The impact on microbiological quality of raw materials
4) To be information about the microorganisms
Course Contents
Factors affecting the microbiological quality of seafood
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
Textbook
Additional Resources
Martin, A.M.1994. Fisheries Processing. ISBN:0-412-58460-3, 494 p.

Eliot, R.P., Clark,D.S.,Lewis, H.L.,Olson, J.C.,Simonsen,J.,B. Micro-Organism in Foods. II. Edition University of Toronto Pres,102 p.
Material Sharing
Documents
 
Assignments
The effect of die shape of seafood on microbiological quality
Exams
Mild-term and Final Exam
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
3