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| BTM4031 | Seafood Quality Control | 0+0+2 | ECTS:3 | | Year / Semester | Fall Semester | | Level of Course | First Cycle | | Status | Compulsory | | Department | DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING | | Prerequisites and co-requisites | None | | Mode of Delivery | Face to face, Group study, Lab work | | Contact Hours | 14 weeks - 2 hours of laboratory per week | | Lecturer | Doç. Dr. Bekir TUFAN | | Co-Lecturer | Prof. Dr. Sevim KOSE | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | to provide the students obtaining information about the food quality, sour and safety about the foods. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | learn the meaning and importance of food quality | 4,5,6,20 | 1 | | LO - 2 : | learn quality characteristic, decomposition and quality loss. | 4,5,6,20 | 1 | | LO - 3 : | learn quality and quality control of processed seafood. | 4,5,6,20 | 1 | | LO - 4 : | learn seafood quality standarts. | 4,5,6,20 | 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), LO : Learning Outcome | | |
| Determining the physical, chemical and organoleptic quality factors of the seafoods. |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Description of food and food quality control | | | Week 2 | What is quality control | | | Week 3 | Classification of quality control | | | Week 4 | Quality loss and decomposition | | | Week 5 | Fresh and chilled seafood quality and quality control. | | | Week 6 | Frozen seafood quality and quality control. | | | Week 7 | Dried seafood quality and quality control. | | | Week 8 | Salted seafood quality and quality control. | | | Week 9 | Mid-term exam | | | Week 10 | Marinated seafood quality and quality control. | | | Week 11 | Smoked seafood quality and quality control. | | | Week 12 | Canned seafood quality and quality control after heat treatment. | | | Week 13 | Seafood quality standarts. | | | Week 14 | Quality control methods. | | | Week 15 | Laboratory experiments | | | Week 16 | End-of-term exam | | | |
| 1 | Varlık, C., Özden, Ö. ve Erkan, N., 2007; İstanbul Üniversitesi Basım ve Yayınevi Müdürlüğü, İstanbul.Su Ürünlerinde Temel Kalite Kontrol | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 8 | 23/11/2018 | 1 | 50 | | End-of-term exam | 16 | 11/01/2019 | 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 | 2 | 14 | 28 | | Laboratuar çalışması | 1 | 14 | 14 | | Arasınav için hazırlık | 3 | 1 | 3 | | Arasınav | 1 | 1 | 1 | | Dönem sonu sınavı için hazırlık | 4 | 2 | 8 | | Dönem sonu sınavı | 2 | 1 | 2 | | Total work load | | | 56 |
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