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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
01SAI5153
Analyzes and Methods Quality-Control in 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. Ali GÜNLÜ
Course Instructors
 
Course Assistants
 
Course Aims
Basic quality control analysis and food shelf-life analysis is aimed as applied to teach
Course Goals
In seafood quality control analysis of their ability to gain
Learning Outcomes of The Course Unit
1) Understanding the meaning and importance of quality control.
2) General chemical composition analysis to learn.
3) Shelf life analysis of learning.
Course Contents
The definition and importance of quality control, Laboratory equipment, Chemical Composition Analyses Methods, Shelf Life Analyses
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
18
18
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
20
20
Seminary
0
0
Finals
1
20
20
Field study
0
0
Workload Hour (30)
30
TOTAL
100
Total Work Charge / Hour
170
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
Varlık vd.,2007. Su Ürünlerinde Temel Kalite Kontrol. İstanbul Ünv. Yayın No; 4662. İstanbul.
Additional Resources
Lovell, R.T., 1981. Laboratory Manuel for Fish Feed Analysis and Fish Nutrition Studies. Department of Fisheries and Allied Aquacultures. International Center for Aquaculture. Auburn Universty 65p
Yakupitiyage, A., 1994. Analytical Techniques in Fish Nutrition. Laboratory Manual for ED04.13 Fish Nutrition and Feed Technology Aquaculture Field of Study, Agricultural and Food Engineering Program, School of Environment, Resources and Environment, Asian Institute of Technology. 30p.
Botta, J.R., Lauder, J.T. and Jewer, M.A. 1984. Effect of methodology on totalvolatile basic nitrogen determination as an index of quality of fresh Atlanticcod (Gadus morhua). Journal of Food Science. 49: 734-736.
Altuğ, T., Demirağ, K., Kurtcan, Ü., İçbal, N., 1994. Food Quality Control. Ege Üniversitesi Mühendislik Fak. Yayınları, No:85, 171 s. İzmir.
Material Sharing
Documents
Powerpoint presentations
Assignments
Seafood quality control techniques of the last into use
Exams
Midterm and Final examination
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
5