University :Mansoura University |
Faculty :Faculty of Agriculture |
Department :Food Industries |
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| 1- Course data :- |
| | Code: | 40 | | Course title: | Fish and Their Products Technology | | Year/Level: | رابعة الصناعات الغذائية | | Program Title: | - بكالوريوس العلوم الزراعية - الصناعات الغذائية.
| | Specialization: | | | Teaching Hours: | Theoretical: | 2 | Tutorial: | | Practical: | 2 |
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| 2- Course aims :- |
| - Recognizing the importance of fish in human nutrition.
- knowledge of preserviation, deterioration and safeguard of fish supply.
- Knowledge of sensory propertis of fresh fish.
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| 3- Course Learning Outcomes :- |
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| 4- Course contents :- |
| | No | Topics | Week |
|---|
| 1 | Sensory and chemical methods for fish freshness | | | 2 | Production of chilled and frozen fish | | | 3 | Salting and marinating of fish | | | 4 | Production of smoked fish | | | 5 | Fish canning | | | 6 | Production of fish meal and oil | | | 7 | Additives to aqualtic food products | | | 8 | world and arabic fish production | | | 9 | Chemical copmosition and physical properties of fish | | | 10 | Handling of live fish | | | 11 | Post morten changes of fish. | |
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| 5- Teaching and learning methods :- |
| | S | Method |
|---|
| Lectures. | | Laboratory work | | Visits to fish processing plants. | | Term-paper |
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| 6- Teaching and learning methods of disables :- |
| - There is no.
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| 7- Student assessment :- |
| A. Timing |
| | No | Method | Week |
|---|
| 1 | Mid_Term Examination | 7 | | 2 | Final_Term Examination | 15 | | 3 | Oral Examination - | 13 | | 4 | Practical Examination | 14 |
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| B. Degree |
| | No | Method | Degree |
|---|
| 1 | Mid_term examination | 5 | | 2 | Final_term examination | 60 | | 3 | Oral examination | 10 | | 4 | Practical examination | 20 | | 5 | Semester work | 5 | | 6 | Other types of asessment | 0 | | Total | 100% |
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| 8- List of books and references |
| | S | Item | Type |
|---|
| 1 | Notes in fish and its products technology by professor Ahmed Ezzat Mansour Kassem. | | | 2 | Fish curing and processing by Zaitsev et al. | | | 3 | Fish as food Br Borgstrom,G. | | | 4 | Processing Aquatic food Products by Wheaton, F.W. and Lawson, T.B. | | | 5 | J. Food Sci. | | | 6 | J. Sci. Food Agric. | | | 7 | J. Food Quality | | | 8 | FAO Fisheries Reports | | | 9 | FAO Org. | | | 10 | Fishbase.com | |
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| 9- Matrix of knowledge and skills of the course |
| | S | Content | Study week |
|---|
| Sensory and chemical methods for fish freshness | | | Production of chilled and frozen fish | | | Salting and marinating of fish | | | Production of smoked fish | | | Fish canning | | | Production of fish meal and oil | | | Additives to aqualtic food products | | | world and arabic fish production | | | Chemical copmosition and physical properties of fish | | | Handling of live fish | | | Post morten changes of fish. | |
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| Course Coordinator(s): - |
| - Ahmed Ezzat Mansour Kassem
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| Head of department: - |
| Mohammad Taha Ibrahim Shalaby |
