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Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (MASTER) (WITH THESIS) | |
| Code | GM012 |
| Name | Processed Meats |
| Term | 2018-2019 Academic Year |
| Term | Spring |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | İngilizce |
| Level | Belirsiz |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. HAKAN BENLİ |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
The purpose of this course is to teach students the fundamental concepts and application of processed meats technology
Course Content
Introduction to Meat Processing. Composition and Nutritive Value of Raw Materials and Processed Meats. Curing. Smoking. Raw Materials. Sausages. Sausage Formulations. Casings, Extenders, and Additives. Herbs, Spices, and Condiments. Cured and/or Smoked Meats.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows Composition and Nutritive Value of Raw Materials and Processed Meats |
| LO02 | Knows Curing and Smoking of processed meats |
| LO03 | Knows Sausages and Sausage Formulations. |
| LO04 | Knows Casings, Extenders, and Additives used to manufacture processed meats |
| LO05 | Knows Cured and/or Smoked Meats Processing |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | |
| PLO02 | - | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | - | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | - | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | - | Performs independent studies related to the field of food engineering. | |
| PLO06 | - | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | - | Leads the way in solving problems In food engineering fields. | |
| PLO08 | - | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | - | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | |
| PLO10 | - | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | - | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | - | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | - | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | - | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | - | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to Meat Processing | Related topics in course materials | |
| 2 | Composition and Nutritive Value of Raw Materials | Related topics in course materials | |
| 3 | Composition and Nutritive Value of Processed Meats | Related topics in course materials | |
| 4 | Curing | Related topics in course materials | |
| 5 | Smoking | Related topics in course materials | |
| 6 | Raw Materials | Related topics in course materials | |
| 7 | Sausages I | Related topics in course materials | |
| 8 | Mid-Term Exam | Related topics in course materials | |
| 9 | Sausages II | Related topics in course materials | |
| 10 | Sausage Formulations I | Related topics in course materials | |
| 11 | Sausage Formulations II | Related topics in course materials | |
| 12 | Casings, Extenders, and Additives | Related topics in course materials | |
| 13 | Herbs, Spices, and Condiments | Related topics in course materials | |
| 14 | Cured and/or Smoked Meats I | Related topics in course materials | |
| 15 | Cured and/or Smoked Meats II | Related topics in course materials | |
| 16 | Term Exams | Related topics in course materials | |
| 17 | Term Exams | Related topics in course materials |