Information Package / Course Catalogue
Marine Products Hygiene and Technology
Course Code: VBH554
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 5
Objectives of the Course

To inspect of the sea products, give an information about fresh or deteriorated products and intoxication caused by the products.

Course Content

Examination methods to fish, aquatic products processing technologies, food infections and intoxications arising from them

Name of Lecturer(s)
Lec. Cemil ŞAHİNER
Learning Outcomes
1.Determination of the quality of fishery products
2.The importance of the conservation of the sea products, changes in products while preserving
3.To indicate the risks arising from sea products and determination of protective measures
4.Perform of the laboratory analysis of seaproducts
5.Determination of the chemical and microbiological quality of seafood
6.Hygiene in Sea product plant and personal working at that area
Recommended or Required Reading
1.Erol I., Gıda Hijyeni ve mikrobiyolojisi, 2007.
2.Türker., Hayvansal gıdalarda kalite kontrolü, 1997.
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction
Week 1 - Practice
Introduction
Week 2 - Theoretical
Chemical and microbiological quality of seafood
Week 2 - Practice
Introduction of laboratories and instruments that conduct the sea products analysis
Week 3 - Theoretical
Post-mortal changes of fish
Week 3 - Practice
The preparation of chemical solutions used in the analysis
Week 4 - Theoretical
Cold and chilling storage
Week 4 - Practice
Fat analysis of the sea products
Week 5 - Theoretical
Quality changes of chilled fish
Week 5 - Practice
Fat analysis of the sea products
Week 6 - Theoretical
Differentiation of between fresh and deteriorated fish
Week 6 - Practice
Ash, humidity and pH analysis of the products
Week 7 - Theoretical
Intoxications caused by shellfish 1: Paralytic and diarrhoeatic type of poisoning
Week 7 - Practice
Bacterial diseases caused by sea Products, 1: Detection of the Vibrio spp
Week 8 - Theoretical & Practice
Review (Midterm exam)
Week 9 - Theoretical
Intoxications caused by shellfish 2: Neurologic (neurotoxic) and amnesic type poisoning
Week 9 - Practice
Bacterial diseases caused by sea Products, 2: Detection of the Clostridium perfringens
Week 10 - Theoretical
Fish poisoning (Ciguatera, Scombroid and fugu)
Week 10 - Practice
Bacterial diseases caused by sea Products, 2: Detection of the Aeromonas hydrophila
Week 11 - Theoretical
Prevention and control
Week 11 - Practice
A visit to the aquaculture farm
Week 12 - Theoretical
Cleaning and sanitation programme at sea products plant
Week 12 - Practice
Analyzes of swabbing samples taken from plant
Week 13 - Theoretical
personal and cold storage areas’ hygiene
Week 13 - Practice
Analyzes of samples taken from personal and cold storage units
Week 14 - Theoretical
Feed and the required specifications of the feed for aquaculture fishery
Week 14 - Practice
Analysis of the feed
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140228
Reading140228
Midterm Examination115116
Final Examination124125
TOTAL WORKLOAD (hours)125
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
PÇ-13
OÇ-1
4
2
5
2
OÇ-2
5
5
5
3
2
OÇ-3
4
4
4
5
5
OÇ-4
4
2
3
3
3
3
3
3
OÇ-5
3
5
5
5
OÇ-6
5
4
5
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026