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| BTBL5500 | Water Quality Analysis of Seafood. | 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: | | Aim of this course to give information to the students about seafood quality. |
| Programme Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | PO - 1 : | can enhance the quality concept. | 2,3 | 1 | | PO - 2 : | reveal the meaning of the concept of shelf life. | 2,3,8 | 1 | | PO - 3 : | plan and execute several mıcrobiological and biochemical analysis. | 2,3,5,6 | 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 | | |
| Understanding the concepts of quality. Analytical techniques used for estimation of seafood shelf-life. The analytical methods to determine seafood color, taste and texture. Determination of lipid oxidation in fish and relating methods. The recent analytical methods used in determination of seafood quality. The role of enzymes for estimation of seafood quality. |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Statistics On Seafood-Borne Diseases. | | | Week 2 | Qualıty Aspects Associated With Seafood; Pathogenic Bacteria, Virus.
| | | Week 3 | Quality Aspects Associated With Seafood; Biotoxins, Biogenic Amines (Histamine Poisoning).
| | | Week 4 | Quality Aspects Associated With Seafood;Parasites,Chemicals, Spoilage. | | | Week 5 | Traditional Microbiological Quality Control. | | | Week 6 | The Hazard Analysis Critical Control Point (HACCP)-System. | | | Week 7 | Application Of The ISO-9000 Series And Certification. | | | Week 8 | Mid-term exam | | | Week 9 | Cleaning And Sanitaton In Seafood Processing; Water Quality In Processing And Cleaning Procedures. | | | Week 10 | Cleaning And Sanitation In Seafood Processing;Cleaning And Disinfection. | | | Week 11 | Plant Location, Physical Environment And Infrastructure. | | | Week 12 | Buildings, Construction And Layout.
| | | Week 13 | Personal Hygiene. 2. MIDTERM EXAM.
| | | Week 14 | Utensils And Equipment. | | | Week 15 | Application Of The HACCP-Principle In Assessment Of Establishments.
| | | 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. 1995. Quality and quality changes in fresh fish. FAO Fisheries Technical Paper 348. Rome, Italy. | | | 3 | Wood, R. , Wallin, H. , Nilsson, A. 1998. Quality in the Food Analysis Laboratory. Royal Society of Chemistry. | | | |
| 1 | Anonymos, 1993. IFST. Shelf life of foods. Guidelines for its determination and prediction. London. | | | 2 | Anonim. 2000. Su Ürünleri Kalite Kontrol El Kitabı. Tarım ve Köyişleri Bakanlığı, Koruma Kontrol Genel Müdürlüğü. Ankara. | | | 3 | Huss, H. H. 1994. Assurance of Seafood Quality. FAO Fisheries Technical Paper 334. FAO. | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 8 | 13/11/2008 | 1 | 50 | | End-of-term exam | 16 | 14/01/2009 | 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 | | Diğer 1 | 1 | 1 | 1 | | Total work load | | | 1 |
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