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Course Description Course Name : Seafood Quality Control Course Code : SUF402 Course Type : Compulsory Level of Course : First Cycle Year of Study : 4 Course Semester : Spring (16 Weeks) ECTS : 3 Name of Lecturer(s) : Assoc.Prof.Dr. BAHAR TOKUR KARAKAYA Learning Outcomes of the Course : Explain to effect of endogen and exogen factor to quality Show to changes of fish quality on post-mortem period and analytical evaluation Explain to techniques to prevent microbial growth and kills microorganisms.Show to analytical methods to determine the effects of changes in quality of these products Explain effect of water activity on seafood quality and preservation technique,analytical assesment. Explain to method of improving seafood quality and effect of this methods to quality. Explain to legal regulatory of assesment seafood quality Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Explain to the effect of diffenet factor to fresh and processed seafood quality.Show how to analyses of quality changes occurring different processing and storage conditions with different methods. Course Contents : Application different quality analyses of assesment seafood quality,different processing method.Effect of different storage conditions and meat properties to seafood quality Language of Instruction : Turkish Work Place : Classroom and laboratory   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 İdentification of quality andclassify factor. Laboratory and homework Gathering the necessary information relating to the course Lectures and brainstorming 2 Assesment of endogen factor to qualtyon seafood Laboratory and homework Gathering the necessary information relating to the course Lectures and brainstorming 3 Continuning assesment of endogen factor to quality on seafood Laboratory and homework Gathering the necessary information relating to the course and preparing homework Assignments, oral presentations and laboratory 4 Assesment of exogen factor to qualtyon seafood Laboratory and homework Gathering the necessary information relating to the course and preparing homework Assignments, oral presentations and laboratory 5 Continuning assesment of exogen factor to quality on seafood,Laboratory,homework Gathering the necessary information relating to the course and preparing homework Assignments, oral presentations and laboratory 6 The development of products that prevent microorganisms in water at low temperatures detection techniques, Laboratory and homework Gathering the necessary information relating to the course and preparing homework Assignments, oral presentations and laboratory 7 Continue the development of products that prevent microorganisms in water at low temperatures detection techniques Laboratory and homework Gathering the necessary information relating to the course and preparing homework Assignments, oral presentations and laboratory 8 Mid-term exam Preperation of exam Writing exam 9 İdentification effect of storage conditions which reduce water activity on quality. Laboratory and homework Gathering the necessary information relating to the course and preparing homework Assignments, oral presentations and laboratory 10 Evaluations of effect thermal processing effect to quality Laboratory and homework Gathering the necessary information relating to the course and preparing homework Assignments, oral presentations and laboratory 11 Evaluations of effect thermal processing effect to quality Laboratory and homework Gathering the necessary information relating to the course and preparing homework Assignments, oral presentations and laboratory 12 Evaluation of Other methods are used to protect and improve the quality Laboratory and homework Gathering the necessary information relating to the course and preparing homework Assignments, oral presentations and laboratory 13 Legal regulatory of qualty application Laboratory and homework Gathering the necessary information relating to the course and preparing homework Assignments, oral presentations and laboratory 14 Continue to Legal regulatory of qualty application Laboratory and homework Gathering the necessary information relating to the course and preparing homework Assignments, oral presentations and laboratory 15 Quality Management Systems and HACCP Laboratory and homework Gathering the necessary information relating to the course and preparing homework Assignments, oral presentations and laboratory 16/17 Final exam Preperation of exam Writing exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  "Seafood Quality" lecture notes  Food microbiology( Prof.Dr. Adnan Ünlütürk, Prof. Dr. Fulay Turantaş, 1998)  Quality and Quality Changes in Fresh Fish (H.H. Huss, 1995)  Seafood processing Techology-1(Prof.Dr. Şükran Çaklı, 2007)  Fundamental Quality Control of Seafood (Prof. Dr. Candan Varlık, Doç. Dr. Özkan Özden, Doç. Dr. Nuray Erkan, Su Ürünleri Yük. Müh. Didem Üçok Alakavuk, 2007)  Evalution of Seafood Freshness Quality ( J.R. Botta, 1995) Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 50     Homeworks/Projects/Others 12 50 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Using the informatics and communicating technology 5 2 Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas. 2 3 Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field 5 4 Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. 3 5 assessment of data scientifically on fisheries engineering, determining and solving the problems 3 6 Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. 4 7 Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution 4 8 Having plan any study related to fisheries science as an individually, managing and consulting 5 9 Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning 5 10 Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication 5 11 Improving life-long learning attitude and using the information to the public interest. 5 12 Having skills to apply modern techniques and computational tools necessary for engineering applications. 5 13 Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field 5 14 Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field 3 15 Improves constantly itself , as well as professional development scientific, social, cultural and artistic fields according to his/her interests and abilities identifying needs of learning. 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 3 42     Out of Class Study (Preliminary Work, Practice) 14 2 28 Assesment Related Works     Homeworks, Projects, Others 12 1 12     Mid-term Exams (Written, Oral, etc.) 1 1 1     Final Exam 1 1 1 Total Workload: 84 Total Workload / 25 (h): 3.36 ECTS Credit: 3