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Course Information
Course Unit Title : Quality and Control of Fishery Products
Course Unit Code : SUM312
Type of Course Unit : Compulsory
Level of Course Unit : First Cycle
Year of Study : 3
Semester : 6.Semester
Number of ECTS Credits Allocated : 3,00
Name of Lecturer(s) : ---
Course Assistants :
Learning Outcomes of The Course Unit : 1 To know of the importance of Quality and control in terms of seafood processing sector
2)To learn of preparation of HACCP plans
3) To learn of Quality control analysis and parameters
4) The implementation of HACCP plan in processing plants
5) Recognition and applicability of ISO 22000 quality program
6) To learn about the quality of terms & Organizations
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : Purpose of quality control in Fisheries Processing Plant and, 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, hygiene and sanitation in seafood, HACCP and the application process, HACCP plan, National Regulations Related to HACCP and Food Hygiene , regulations and status in our country.
Languages of Instruction : Turkish-English
Course Goals : To learn of Quality control on seafood and HACCP Quality programme
Course Aims : To learn on how and when to do quality control what is quality control methods in the seafood processing of quality control HACCP (Hazard Analysis Critical Control Point) program and the preparation of HACCP plans
WorkPlacement   Not Available
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.Varlık, C., Özden,Ö., Erkan, N.,Alakavuk, D.Ü., 2007. Quality control in seafood.İst. Univ. Publish No:4662, Fisheries Fac. Publish.No: 8.(in Turkish)
2. Altuğ,T., Ova,G., Demirağ,K.,Kurtcan,Ü.,2000. Food quality control. ISBN: 975-483-242-0. Ege Univ. Publishing 157p (in Turkish).
Material Sharing
Documents : Textbook
Power point presentation
Assignments : 1. Preparation of HACCP plan
Exams : 1 midterm
1 final exam
Additional Material :
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 2 28  
Time Of Studying Out Of Class :
14 1 14  
Homeworks :
2 8 16  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 15 15  
Finals :
1 20 20  
Workload Hour (30) :
30  
Total Work Charge / Hour :
93  
Course's ECTS Credit :
3      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 60
Quiz :
0 0
Homework :
2 40
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
100
The ratio of the term to success :
40
The ratio of final to success :
60
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Purpose of quality control in Fisheries Processing Plant
  Study Materials: Bilgin, Ş., Quality control in Seafood. (in Turkish) 2006
2 Organizations related Quality in the world and in our country and tasks,
  Study Materials: Bilgin, Ş., Quality control in Seafood. (in Turkish) 2006
3 Terms and descriptions related Quality
  Study Materials: Bilgin, Ş., Quality control in Seafood. (in Turkish) 2006
4 Chemical Quality Control Methods In seafood
  Study Materials: Varlık,C., Özden,Ö., Erkan, N.,Alakavuk, D.Ü.,2007.Quality control in seafood (in Turkish)
5 Physical Quality Control Methods In seafood
  Study Materials: Varlık,C., Özden,Ö., Erkan, N.,Alakavuk, D.Ü.,2007.Quality control in seafood (in Turkish)
6 Sensory Quality Control Methods In seafood
  Study Materials: Altuğ T, Elmacı Y: Sensory evaluation in foods. 2005
7 Recognition and applicability of ISO 22000 quality program
  Study Materials: Bilgin, Ş., Quality control in Seafood. (in Turkish) 2006
8 Microbiologic Quality Control Methods In seafood
  Study Materials: Bilgin, Ş., Quality control in Seafood. (in Turkish) 2006
9 Hygiene and sanitation in seafood
  Study Materials: Altuğ,T., Ova,G., Demirağ,K.,Kurtcan,Ü.,2000. Food quality control
10 What is HACCP?
  Study Materials: Altuğ,T., Ova,G., Demirağ,K.,Kurtcan,Ü.,2000. Food quality control
11 Application Stages of HACCP System
  Study Materials: Bilgin, Ş., Quality control in Seafood. (in Turkish) 2006
12 How to prepare a HACCP plan?
  Study Materials: Bilgin, Ş., Quality control in Seafood. (in Turkish) 2006
13 HACCP plan(Continued)
  Study Materials: Bilgin, Ş., Quality control in Seafood. (in Turkish) 2006
14 National Regulations Related to HACCP and Food Hygiene and position in our country
  Study Materials: Bilgin, Ş., Quality control in Seafood. (in Turkish) 2006