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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
01SAI5155
Quality & Security systems 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
Associate Professor Dr. Şengül BİLGİN
Course Instructors
3-Şengül Bilgin
Course Assistants
 
Course Aims
To teach of HACCP contents, how to preparation of HACCP plans and ISO 22000 & how to do chemical, pysical, sensory and microbiological quality control on fish processing plants.
Course Goals
To learn quality control system in fish processing
Learning of ISO 22000 Quality standards
Preparation of HACCP plan
Learning Outcomes of The Course Unit
1) To learn Quality control and analysis of parameters
2)To learn of HACCP plans
3) Application of HACCP plans on fish processing plants
4) Recognition and applicability of quality program ISO 22000
5) To learn Hygiene and sanitation in fish processing plants
6) To learn about the quality of terms & Organizations
Course Contents
Fisheries Processing Plant and safety system of quality control in the purpose, Quality-related organizations in the world and in our country and tasks, Quality-related terms and descriptions, In seafood Chemical, Physical, Sensory and Microbiological Quality Control Methods, In seafood hygiene and sanitation, HACCP and application phases, HACCP plan, HACCP and Food Hygiene Regulations Related to National, regulations, ISO 22000 and HACCP plan differ from information.
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
Bilgin,Ş., Quality control in Seafood. Egirdir Fisheries Faculty Fishing and Processing Techn.Dep. Textbook 2006, 61p.
Additional Resources
1. Connell, JJ.,1995. Control of Fish Quality. Fishing News Books, A division of Blackwell Science LTD. London ISBN: 0-85238-226-X, 245p.
2. Huss,H.H., 1998. Quality and QualityChanges in Fresh Fish. ISBN: 92-5-103507-5. FAO. 195p.
3. Huss,H., 1996. Assurance of Seafood Quality. ISBN:92-5-103446-x. FAO. 169p.
4.Varlık, C., Özden,Ö., Erkan, N.,Alakavuk, D.Ü., 2007. Su Ürünlerinde Kalite kontrolü İst. Üniv. Yay. No:4662, Su Ürünleri Fak. Yay.No: 8.
5. Altuğ,T., Ova,G., Demirağ,K.,Kurtcan,Ü.,2000. Gıda Kalite Kontrolü. ISBN: 975-483-242-0. Ege Üniv. Basımevi. 157s
Material Sharing
Documents
Textbook
Power point prosentation
Assignments
Contents of ISO 22000 quality programme
Exams
1 midterms
1 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
0