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Programme |
Graduate School of Natural and Applied Sciences Fishing and Fish Processing Technology |
Course Information |
Course Unit Code | Course Unit Title | | Credit Pratic | Credit Lab/A | Credit Total | Credit Ects | Semester |
01SAI5172 | Seafood Borne 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 | |
Course Instructors | 1-Abdullah Diler |
Course Assistants | 7-İsmail Yüksel Genç |
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 | |
The ratio of the term to success | 50 | Course's ECTS Credit | |
The ratio of final to success | 50 | |
TOTAL | 100 | |
Recommended or Required Reading |
Textbook | 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 |
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 | 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 |
Assignments | 1 |
Exams | 2 |
Additional Material | 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 |
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 |