MVFI 603 : Fish hygiene and inspection

Department

Academic Program

Type

Elective

Credits

Prerequisite

Overview

1. The student should be able to classify the freshness and quality levels of fish and marine products.

2. Acquires the ability to differentiate between healthy and spoiled marine products (fish and crustaceans).

3. Knowing the correct and proper steps in the process of handling fish and fish products.

3- Intended learning outcomes of the course (ILOs).

Intended learning outcomes

A. Knowledge & understand

A.1 Knowledge of the basics of freshness and quality of fish and fish products.

A.2 Identify the pollution and its types and their impact on the fish and marine environment.

A.3 Recognize the mechanisms of HACCP processes.

B. Mental skills (Intellectual capacity)

B.1 Identify all that is unnatural in marine products, whether they are fish or crustaceans, after conducting a morphological examination and anatomical character and comparing them with what has been studied theoretically.

B.2 Classify between healthy marine products and spoilage ones.

B.3 Distinguish between the quality of fish products and the problems associated with marine pollution.

C. (Practical & professional skills)

C.1 Apply quality inspection to fish and fish products.

C.2 Applying the freshness examination using traditional methods and modern techniques used globally

C.3 The ability to track handling fish and its products from the moment of landing until they enter the markets and factories.

D. Generic and transferable skills

D.1 Giving advice, directions, and good handling methods to anglers and fish sellers to ensure the quality of marine products.

D.2 Able to work in a team spirit, and be able to communicate with the relevant authorities in the marine wealth sector.

D.3 Detecting fish in landing, handling, and selling fish in markets and assessing its quality.

Teaching and learning methods

Lectures using the White Board, Lectures using the projector (Data Show), and Use of audio-visual techniques. Practical and field training.

Methods of assessments

Evaluation No.	Evaluation methods		Evaluation duration	Evaluation Weight	percentage	Evaluation date (week)
1sth evaluation	1sth midterm exam		2hrs	43%	10	At the 6 week of the study
2nd evaluation	2nd midterm exam		2hrs	21%	10	At the 6 week of the study
3rd evaluation	Final exam	Paper exam	3hrs	100%	50	At the end of the course
		Pract exam	10-15hr	100%	20	At the end of the course
		Oral exam	3hrs	100%	10	At the end of the course

References:

Reference address	Publisher	Edition	Author	Location found
Books course	CRC Press fish	1st Edition	Stephen A. Smith 2019	https://www.routledge.com/Fish-Diseases-and- edicine/Smith/p/book/9781498727860
		2nd edition	Edward J. Noga	https://www.amazon.com/Fish-Disease-Diagnosis-Edward-Noga/dp/0813806976/ref=pd_sbs_1/145-8142115- 981953?pd_rd_w=hnT9X&pf_rd_p=3676f086-9496-4fd7-8490-77cf7f43f846&pf_rd_r=XN3DFXNGGXKQ5AYEKZWA&pd_rd_r=1a5ce839-306d-43fc-8729-e76661c3c331&pd_rd_wg=Ga8VF&pd_rd_i=0813806976&psc=1
	Handbook of Fish Disease	1st Edition	Alaa Eldin Eissa et al., 2014	Faculty of Veterinary Medicine University of Tripoli
	Fish Medicine	1993	Michael K. Stoskopf.	ISBN: 0-7216-2629-7
Course note	Fish Health Management in Sea Bass and Sea Bream Farming.	EcoMarine Ltd.	European commission	A Training Manual for the Aquaculture Industry
Course note	A Practical Guide for the Marine Fish Farmer		W. Bruno, D.J.Alderman, & H.J.Schlotfeldt	European Association of Fish Pathologists

Fish parasitic Diseases ((MVFI 608)
Fish hygiene and inspection (MVFI 603)
Advanced Microbiology (MVFI 607)
Fish Viral Diseases (MVFI 610)
Fish Diseases and Management 1 (MVFI 601)
Fish immunity (MVFI 609)
Crustacean Diseases and Management (MVFI 611)
Fish Diseases and Management 2 (MVFI 605)
Research Methods (MVRM200)