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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
01SAI5144
Hygiene
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
Aim of this course is to understand the importance of hygiene and sanitation and it is to have information about the status and importance of hygienic practices in fish business, fishing and fish processing plants
Course Goals
To understand the importance of hygiene in fishery products
To teach practices in the fisheries and aquaculture industry of hygiene
Learning Outcomes of The Course Unit
1-To understand the importance of hygiene and sanitation.
2- To assess effects of the hygienic rules of business in production be able
3- To make comments about the effects of hygiene and sanitation at all stages of production
4- To make assessments concerning key role of hygiene for healthy food production in fish processing plants
Course Contents
The definition and importance of hygiene and sanitation, hygienic practices in fish production facilities, the need to comply with the hygienic rules in fishing, the hygienic practices until from the raw material to final product formation in the fish processing plant, employees' personal hygiene in the enterprise, disinfectant substances and their properties, knowledge regarding hygiene of usable water
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
3
42
Homework
1
30
Homeworks
1
17
17
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
22
22
Seminary
0
0
Finals
1
28
28
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
Anonim, 1993. Gıda sanayinde mikrobiyoloji ve uygulamaları. MAM, Kocaeli
Material Sharing
Documents
 
Assignments
1
Exams
1- MID-TERM EXAM
2- 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