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Course Information
Course Unit Title : Analyzes and Methods Quality-Control in Seafood
Course Unit Code : 01SAI5153
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) Understanding the meaning and importance of quality control.
2) General chemical composition analysis to learn.
3) Shelf life analysis of learning.
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : The definition and importance of quality control, Laboratory equipment, Chemical Composition Analyses Methods, Shelf Life Analyses
Languages of Instruction : Turkish
Course Goals : In seafood quality control analysis of their ability to gain
Course Aims : Basic quality control analysis and food shelf-life analysis is aimed as applied to teach
WorkPlacement   Not Available
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)
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 18 18  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 20 20  
Finals :
1 20 20  
Workload Hour (30) :
30  
Total Work Charge / Hour :
170  
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 Basic Prenciples of Quality Control
  Study Materials: Varlık vd.,2007. Su Ürünlerinde Temel Kalite Kontrol. İstanbul Ünv. Yayın No; 4662. İstanbul.
2 Quality control laboratory design
Quality control laboratory equipments
  Study Materials: Varlık vd.,2007. Su Ürünlerinde Temel Kalite Kontrol. İstanbul Ünv. Yayın No; 4662. İstanbul.
3 General Chemical Composition Analyses Methods
? Moisture,
? Ash,
  Study Materials: 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
4 General Chemical Composition Analyses Methods
? Protein,
? Lipid,
  Study Materials: 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
5 General Chemical Composition Analyses Methods
? Salt,
  Study Materials: Altuğ, T., Demirağ, K., Kurtcan, Ü., İçbal, N., 1994. Food Quality Control. Ege Üniversitesi Mühendislik Fak. Yayınları, No:85, 171 s. İzmir.
6 Shelf Life Analyses
? Sensory analysis methods,
? Physical analysis methods,
? Chemical analysis methods
? Microbiology analysis methods
  Study Materials: Varlık vd.,2007. Su Ürünlerinde Temel Kalite Kontrol. İstanbul Ünv. Yayın No; 4662. İstanbul.
7 Shelf Life Analyses
? Sensory analysis methods,
  Study Materials: Varlık vd.,2007. Su Ürünlerinde Temel Kalite Kontrol. İstanbul Ünv. Yayın No; 4662. İstanbul.
8 Shelf Life Analyses
? Physical analysis methods,
  Study Materials: Varlık vd.,2007. Su Ürünlerinde Temel Kalite Kontrol. İstanbul Ünv. Yayın No; 4662. İstanbul.
9 Shelf Life Analyses
? Microbiology analysis methods
  Study Materials: Varlık vd.,2007. Su Ürünlerinde Temel Kalite Kontrol. İstanbul Ünv. Yayın No; 4662. İstanbul.
10 Chemical analysis methods
? TBA,
  Study Materials: Varlık vd.,2007. Su Ürünlerinde Temel Kalite Kontrol. İstanbul Ünv. Yayın No; 4662. İstanbul.
11 Chemical analysis methods
? TMA-N,
  Study Materials: Varlık vd.,2007. Su Ürünlerinde Temel Kalite Kontrol. İstanbul Ünv. Yayın No; 4662. İstanbul.
12 Chemical analysis methods
? TVB-N,
  Study Materials: 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.
13 Chemical analysis methods
? Peroxide Value (Volumetric Method)
  Study Materials: 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.
14 General evaluation