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| BTB5511 | Seafood Safety Management | 3+0+0 | ECTS:7.5 | | Year / Semester | Fall Semester | | Level of Course | Second Cycle | | Status | Elective | | Department | DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING | | Prerequisites and co-requisites | None | | Mode of Delivery | Face to face | | Contact Hours | 14 weeks - 3 hours of lectures per week | | Lecturer | -- | | Co-Lecturer | None | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | This course is intended for the students who want to work on seafood sector on seafood safety. The students will be provided with knowledge on food safety and management issues in detail. Therefore, they will be able to identify the safety risks using microbiological and chemical analytical methods. |
| Programme Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | PO - 1 : | learn food safety and food quality concepts in detail. | 3,6 | 1 | | PO - 2 : | bring new risk identifying and controlling strategies in terms of possible food safety hazards. | 2,3,6 | 1 | | PO - 3 : | follow up the main views of national and international quality standards. | 3,6 | 1 | | CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), PO : Learning Outcome | | |
| Progresses in food safety and quality systems. Risk analyses and characteristics. Monitoring programs. Microbiological estimations. Traceability. International seafood safety and quality maesures. |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | World Seafood Production and Consumption. | | | Week 2 | Development in Food Safety and Quality Analysis. | | | Week 3 | Aspects of Seafood Risk Assesment Analysis. | | | Week 4 | Identification of Hazard in Seafood. | | | Week 5 | Characterization of Hazard in Seafood. | | | Week 6 | International Regulatory Framework For Fish Safety and Quality. | | | Week 7 | HACCP system. | | | Week 8 | Mid-term exam | | | Week 9 | Application of Hazard Prenciples in The Management For The Other Quality Aspects. | | | Week 10 | Monitoring Programmes and Predictive Microbiology. | | | Week 11 | Assesment of Food Safety Programmes. | | | Week 12 | Traditional Quality Control. | | | Week 13 | Risk Analysis of Food Safety Objectives and 2. Midterm Exam. | | | Week 14 | Biological Hazards. | | | Week 15 | General Repeat. | | | Week 16 | End-of-term exam | | | |
| 1 | Bremmer, A. 2005. Safety and quality issues in fish processing. Woodhead Publishing Lt. Cambridge. England. | | | 2 | Huss, H. H. 1994. Assurance of seafood quality. FAO Fisheries Technical Paper 334. FAO. | | | 3 | Varlık, C. , Uğur, M. Gökoğlu, N. , Gün, N. 1993. Su ürünlerinde kalite kontrol ve ilke yöntemleri. Yayın No. 17. İstanbul, Turkey. | | | |
| 1 | Pau, L. F. and Olafsson, R. 1991. Fish Quality Control by Computer Vision. Marcel and Dekker. NY, USA. | | | 2 | Anonim. 2000. Su Ürünleri Kalite Kontrol El Kitabı. Tarım ve Köyişleri Bakanlığı, Koruma Kontrol Genel Müdürlüğü. Ankara. | | | 3 | Martin, A. M. 1994. Fisheries Processing. Biotechnological applications. Chapman & Hall. London. | | | 4 | Shahidi, F. , Jones, Y. M. and Kitts D. 1997. Seafood Safety, Processing, and Biotechnology by Technomic Publishing Company, Inc. US. | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 8 | 06/04/2009 | 1 | 50 | | End-of-term exam | 16 | 17/06/2009 | 2 | 50 | | |
| Student Work Load and its Distribution | | Type of work | Duration (hours pw) | No of weeks / Number of activity | Hours in total per term | | Yüz yüze eğitim | 3 | 14 | 42 | | Sınıf dışı çalışma | 8 | 14 | 112 | | Arasınav için hazırlık | 6 | 2 | 12 | | Arasınav | 1 | 1 | 1 | | Kısa sınav | 1 | 1 | 1 | | Dönem sonu sınavı için hazırlık | 9 | 4 | 36 | | Dönem sonu sınavı | 2 | 1 | 2 | | Total work load | | | 206 |
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