| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | FBT683-14 | FOOD MICROBIOLOGY IN AQUACULTURE | Compulsory | 1 | 1 | 6 |
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| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| At the end of this course students will learn the basic principles of food microbiology. The student will also learn the important pathogens in aquaculture and learn the important properties, identification and detection of microorganisms causing seafood deterioration |
| Name of Lecturer(s) |
| Bölüm Öğretim Üyeleri |
| Learning Outcomes |
| 1 | Identifies microorganisms in seafood | | 2 | Understand the causes of food spoilage | | 3 | Explain the internal and external factors affecting microbial growth in seafood | | 4 | Know the reasons for seafood deterioration and know the different types of food-borne illness | | 5 | Understand the methods of food preservation |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| The importance of food microbiology, responsible for spoiling microorganisms and pathogens that are important for fisheries, contamination sources of these microorganisms, contamination prevention methods, the factors affecting the growth of microorganisms, seafood-borne disease and food poisoning, protection methods and food preservation methods. |
| Weekly Detailed Course Contents |
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| 1 | Introduction to food microbiology | | | | 2 | Microorganisms responsible for spoilage of fishery products | | | | 3 | Microorganisms responsible for spoilage of fishery products | | | | 4 | Microbial growth in aquaculture | | | | 5 | Microbial degradation of fishery products | | | | 6 | Detection of microorganisms in aquaculture | | | | 7 | Control of microorganisms in aquaculture | | | | 8 | Midterm exam | | | | 9 | Rapid microbiology test methods in fisheries | | | | 10 | New techniques used to prevent microbial contamination | | | | 11 | Seafood-borne diseases and poisoning | | | | 12 | Ensuring food safety in aquaculture | | | | 13 | The importance of aquaculture in food microbiology | | | | 14 | Overview of laws and regulations in food microbiology | | | | 15 | General study (review) | | | | 16 | Final exam | | |
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| Recommended or Required Reading |
| Jay, J. M. and Loesneer, M. J. and D. A. Golden, 2005; Modern Food Microbiology, Springer Pub., 7th Edit
Lecture presentations and relevant articles
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
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| Workload Calculation |
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| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 12 | 3 | 36 |
| Criticising Paper | 10 | 3 | 30 |
| Individual Study for Homework Problems | 10 | 2 | 20 |
| Individual Study for Mid term Examination | 10 | 4 | 40 |
| Individual Study for Final Examination | 10 | 5 | 50 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 3 | 3 | 2 | 3 | 3 | 4 | 3 | 3 | 3 | 3 | 3 | 3 | | LO2 | 3 | 3 | 3 | 4 | 4 | 3 | 4 | 3 | 3 | 3 | 4 | 4 | | LO3 | 4 | 3 | 4 | 4 | 4 | 3 | 3 | 3 | 4 | 3 | 3 | 3 | | LO4 | 3 | 4 | 4 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | | LO5 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 2 | 3 | 3 | 3 | 3 |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
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