Information Package / Course Catalogue
| Course Code | : ZSU516 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 6 |
Discussed methods of analysis for all quality control applied to seafood.
Fish meat quality changes that occur after death, and all the quality control analysis of factors affecting explained.
| 1. | 1. Teaching quality analysis to be applied to fish |
| 2. | 2. Shellfish important quality parameters for class |
| 3. | 3. Methods of analysis for processed fishery products |
| 4. | Dtermination of quality and freshness in aquaculture products |
| 5. | Learing of physical, chemical, microbial and aromatic test methods |
| 1. | GORGA, C. RONSİVALLİ, L.J., (1988). Quality Assurance of Seafoods. Van Nostrand Reinhold Company, New York. HAARD,N., (2002). The role of enzymes in deterining seafood color, flavor an texture. In: Bremmer,A.H (ed.) Safety and Qality Issues in Fish Processing. Woodhead Publishing Limited and CRC Pres LLC, pp:220-253 MARTINSD?TTIR, E., (2002). Quality management of stored fish. In: Bremmer,A.H (ed.) Safety and Qality Issues in Fish Processing. Woodhead Publishing Limited and CRC Pres LLC NESVADBA, P., (2003). |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 3 | 56 |
| Assignment | 1 | 40 | 1 | 41 |
| Midterm Examination | 1 | 20 | 1 | 21 |
| Final Examination | 1 | 30 | 1 | 31 |
| TOTAL WORKLOAD (hours) | 149 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | |
OÇ-1 | 5 | 5 | 5 | 5 | |||
OÇ-2 | 4 | 4 | 3 | 3 | |||
OÇ-3 | 4 | 3 | 3 | 4 | |||
OÇ-4 | 3 | 3 | 4 | 4 | |||
OÇ-5 | 3 | 3 | 4 | 3 | |||