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Information
| Code | GM674 |
| Name | Traditional Meat Products Technology |
| Term | 2022-2023 Academic Year |
| Term | Spring |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. HAKAN BENLİ |
| Course Instructor |
1 |
Course Goal / Objective
To teach the basic principles and concepts in the field of meat and processed meat technology, technological knowledge related with preparation of meat and meat products for consumption, preservation, packaging and distribution, and the effects of these on the quality criteria of meat.
Course Content
The basic principles and concepts in the field of meat and processed meat technology. Preparing meat and meat products for consumption, preservation, packaging and distribution and the effects of these on the quality criteria of meat
Course Precondition
None
Resources
Gökalp vd. 2015. Et ürünleri işleme mühendisliği. Atatürk Üniversitesi Ziraat Fakültesi Ofset Tesisi. Erzurum. Pearson and Gillett. 1999. Processed meats. An Aspen Publication. Maryland.
Notes
Lecture notes, slides and related papers
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the basic processes used in the production of traditional meat products |
| LO02 | Knows raw materials and additives used in the production of meat products |
| LO03 | Knows the production stages of traditional meat products in detail |
| LO04 | Knows the problems encountered in the production of traditional meat products, their solutions and the quality criteria in the final product |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | 5 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | 4 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | 4 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | 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 | Classification of meat products and introduction to traditional meat products technology | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Machines and basic operations used in the production of meat products | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Raw materials and additives used in the production of meat products | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Starter cultures, natural and artificial casings | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Sucuk production technology | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Emulsion type meat products production technology | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Salami production technology | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Related topics in course materials | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Sausage production technology | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Pastırma production technology | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Kavurma production technology | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Canned meat production technology | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Turkish Doner ve doner production | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Meatballs and burgers production | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Jelly, smoked tongue and tripe production | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Related topics in course materials | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Related topics in course materials | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||