SDU Education Information System
   Home   |  Login Türkçe  | English   
 
   
 
 


 
Course Information
Course Unit Title : Microbiological Quality of Seafood
Course Unit Code : 01SAI5143
Type of Course Unit : Optional
Level of Course Unit : Second Cycle
Year of Study : Preb
Semester : 255.Semester
Number of ECTS Credits Allocated : 6,00
Name of Lecturer(s) :
Course Assistants :
Learning Outcomes of The Course Unit : 1)Healthy and safe food production to understand the importance of microbiological quality
2) Seafood obtained through not only fishing, but also aquaculture as well as the storage conditions on the microbiological quality of understanding the effect
3) The impact on microbiological quality of raw materials
4) To be information about the microorganisms
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : Factors affecting the microbiological quality of seafood
Languages of Instruction : Turkish
Course Goals : Factors affecting the microbiological quality of seafood to be comprehend
Microbiological quality of seafood processing method to know how to affect
To understand the effect on microbiological quality of raw material
Course Aims : Live habits of seafood, nutritional habits of microbiological quality of seafood to determine the effect, after fishing the storage conditions, processing method and hygienic conditions in the processing stage, after processing affect of on the quality of storage style.
WorkPlacement   Not Available
Recommended or Required Reading
Textbook : Textbook
Additional Resources : Martin, A.M.1994. Fisheries Processing. ISBN:0-412-58460-3, 494 p.

Eliot, R.P., Clark,D.S.,Lewis, H.L.,Olson, J.C.,Simonsen,J.,B. Micro-Organism in Foods. II. Edition University of Toronto Pres,102 p.
Material Sharing
Documents :
Assignments : The effect of die shape of seafood on microbiological quality
Exams : Mild-term and 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 4 56  
Time Of Studying Out Of Class :
14 4 56  
Homeworks :
1 14 14  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 14 14  
Finals :
1 25 25  
Workload Hour (30) :
30  
Total Work Charge / Hour :
165  
Course's ECTS Credit :
6      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 70
Quiz :
0 0
Homework :
1 30
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 :
50
The ratio of final to success :
50
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Introduction; sources of contamination of seafood

  Study Materials: Textbook
Eliot, R.P., Clark,D.S.,Lewis, H.L.,Olson, J.C.,Simonsen,J.,B. Micro-Organism in Foods. II. Edition University of Toronto Pres,102 p.
2 Habits of seafood and nutrition influence

  Study Materials: Textbook
Eliot, R.P., Clark,D.S.,Lewis, H.L.,Olson, J.C.,Simonsen,J.,B. Micro-Organism in Foods. II. Edition University of Toronto Pres,102 p.
3 The importance of raw material selection
  Study Materials: Textbook
Eliot, R.P., Clark,D.S.,Lewis, H.L.,Olson, J.C.,Simonsen,J.,B. Micro-Organism in Foods. II. Edition University of Toronto Pres,102 p.
4 Seafood bowel floarası
  Study Materials: Textbook
Eliot, R.P., Clark,D.S.,Lewis, H.L.,Olson, J.C.,Simonsen,J.,B. Micro-Organism in Foods. II. Edition University of Toronto Pres,102 p.
5 Indicator micro-organisms
  Study Materials: Textbook
Eliot, R.P., Clark,D.S.,Lewis, H.L.,Olson, J.C.,Simonsen,J.,B. Micro-Organism in Foods. II. Edition University of Toronto Pres,102 p.
6 After the death of microbial growth in seafood
  Study Materials: Textbook
Eliot, R.P., Clark,D.S.,Lewis, H.L.,Olson, J.C.,Simonsen,J.,B. Micro-Organism in Foods. II. Edition University of Toronto Pres,102 p.
7 Microorganisms effects on spoil in seafood
  Study Materials: Textbook
Eliot, R.P., Clark,D.S.,Lewis, H.L.,Olson, J.C.,Simonsen,J.,B. Micro-Organism in Foods. II. Edition University of Toronto Pres,102 p.
8 The effect of die shape of seafood on Microbiological quality
  Study Materials: Textbook
Eliot, R.P., Clark,D.S.,Lewis, H.L.,Olson, J.C.,Simonsen,J.,B. Micro-Organism in Foods. II. Edition University of Toronto Pres,102 p.
9 Transportation of seafood
  Study Materials: Textbook
Eliot, R.P., Clark,D.S.,Lewis, H.L.,Olson, J.C.,Simonsen,J.,B. Micro-Organism in Foods. II. Edition University of Toronto Pres,102 p.
10 Protection of seafood
  Study Materials: Textbook
Eliot, R.P., Clark,D.S.,Lewis, H.L.,Olson, J.C.,Simonsen,J.,B. Micro-Organism in Foods. II. Edition University of Toronto Pres,102 p.
11 Influence microbiological quality of fish processing methods
  Study Materials: Textbook
Eliot, R.P., Clark,D.S.,Lewis, H.L.,Olson, J.C.,Simonsen,J.,B. Micro-Organism in Foods. II. Edition University of Toronto Pres,102 p.
12 Effect to microbiological quality of preservatives
  Study Materials: Textbook
Eliot, R.P., Clark,D.S.,Lewis, H.L.,Olson, J.C.,Simonsen,J.,B. Micro-Organism in Foods. II. Edition University of Toronto Pres,102 p.
13 Turkish Food Codex and microbiological limits
  Study Materials: Textbook
Eliot, R.P., Clark,D.S.,Lewis, H.L.,Olson, J.C.,Simonsen,J.,B. Micro-Organism in Foods. II. Edition University of Toronto Pres,102 p.
14 General Assesment