Ordu University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
FBT691	QUALITY CONTROL OF FRESH SEAFOOD	Compulsory	1	1	6

Level of Course Unit

Second Cycle

Objectives of the Course

Explain to the effect of diffenet factor to fresh seafood quality,sensory, chemical, physical and microbiological methods used for determination of quality of seafood will be taught and all these analyses during course will be carried out individually.

Name of Lecturer(s)

Learning Outcomes

1	Learning of freshness and the factors affecting freshness
2	Post mortem chemical changes and explaination of their reasons
3	Making the list of quality control methods and taking precautions to prevent quality
4	Doing analyses of proximate composition in seafood
5	Comprehending of sensory, physical, chemical and microbiology analyses
6	Obtaining knowledge of methods which are used for freshness measurements and spoilage parameters

Mode of Delivery

Formal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Seafood freshness and factors affecting seafood quality, the methods for quality control and taking precautions to prevent quality, importance and chemical structures of seafood nutritional compounds, analyses of proximate and fatty acid composition, post-mortem chemical changes and reasons, determination and application of sensory, chemical and microbiological analyses of seafood quality, carrying out TVB-N and TBA, extraction of biogenic amines and ATP and its breakdown products, lipid oxidation (FFA and PV), microbiological spoilage and laboratory work for analyses.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Terminology of quality and classfy of factors affecting to freshness quality
2	Assesment of endogen factors affecting to freshness quality
3	Assesment of exogen factors affecting to freshness quality
4	Methods for quality control and taking precautions to prevent quality
5	Importance and chemical structures of seafood nutritional compounds and analyses
6	Post-mortem kimyasal değişimler ve nedenleri
7	Sensory, chemical, physical, and microbiological methods for determination of quality control
8	Midd-time exam
9	Subjective and objective sensory methods and physical methods
10	Chemical and biochemical methods
11	Analyses of TVB-N-TBA etc.
12	Biogenic amines and nucleotide degradation products
13	Lipid oxidation and analyses of FFA, PV
14	Microbiological spoilage I
15	Microbiological spoilage II
16	Final

Recommended or Required Reading

"Quality Control of Seafood” Lecture Notes İlave Kaynak Evalution of Seafood Freshness Quality ( J.R. Botta, 1995) Quality and Quality Changes in Fresh Fish (H.H. Huss, 1995), Assesment and Management of Seafood Safety and Quality (H.H. Huss, 2003) The basic Quality Control of Seafood (Prof. Dr. Candan Varlık, Doç. Dr. Özkan Özden, Doç. Dr. Nuray Erkan, Su Ürünleri Yük. Müh. Didem Üçok Alakavuk, 2007) Gıda Mikrobiyolojisi( Prof.Dr. Adnan Ünlütürk, Prof. Dr. Fulay Turantaş, 1998)

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
SUM		0
End Of Term (or Year) Learning Activities	Quantity	Weight
SUM		0
Yarıyıl (Yıl) İçi Etkinlikleri		40
Yarıyıl (Yıl) Sonu Etkinlikleri		60
SUM		100

Language of Instruction

Turkish

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	2	2
Final Examination	1	2	2
Attending Lectures	12	10	120
Laboratory	7	7	49
TOTAL WORKLOAD (hours)			173

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11	PO 12
LO1	3	4	3	5	4	5	5	5	4	4	5	5
LO2	4	3	3	4	4	5	5	4	4	5	4	5
LO3	5	4	4	5	4	4	5	4	5	3	3	5
LO4	4	4	5	5	4	3	5	5	4	4	4	4
LO5	4	4	4	5	5	5	5	5	5	5	5	4
LO6	3	3	4	4	5	5	3	4	4	4	5	4

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High