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| BTB5120 | Quality Control in Fisheries | 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 purpose of this course to provide students the ability to use their knowledge that gained in undergraduate studies such as food microbiology and seafood processing technology on seafood quality control. |
| Programme Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | PO - 1 : | carry out sensory, microbiological and biological analysis in relation to quality of fresh and processed seafoods. | 5,8 | | | PO - 2 : | gain detailed information about seafood quality criteria. | 5,8 | | | PO - 3 : | identify the difference between quality and seafood safety issues. | 3,6,8 | | | PO - 4 : | follow up the information in relation to seafood quality control. | 6,8 | | | 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 | | |
| Natural quality and quality changes in seafood. Sensory, otolytic, bacteriological and physical changes. Rancidity and enzymatic activity that cause rancidity. Quality control methods: sensory, chemical, physical and microbiological methods. Quality standards. |
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