SAFS006 Meat Processing Technologies to Improve Food Security

6 ECTS - 2-2 Duration (T+A)- . Semester- 3 National Credit

Information

Code SAFS006
Name Meat Processing Technologies to Improve Food Security
Term 2024-2025 Academic Year
Semester . Semester
Duration (T+A) 2-2 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language İngilizce
Level Doktora Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator


Course Goal / Objective

To teach basic principles of meat processing technologies and its relationship for improving the food security.

Course Content

The basic principles and concepts of the meat processing technologies and preparing meat and meat products for consumption, preservation, packaging and distribution and the their relationship with the food security.

Course Precondition

None

Resources

Gunter Heinz, Peter Hautzinger, 2007. Meat Processing Technology For Small- To Mediumscale Producers. Adeyeye, S. A. O. 2017. The role of food processing and appropriate storage technologies in ensuring food security and food availability in Africa. Nutr. Food Sci. 47,122-139. Mahmoud El-Solh. The Role of Science and Technology in Enhancing Food Security. Umezuruike Linus Opara. 2013. Perspective: The evolving dimensions and perspectives on food security – what are the implications for postharvest technology research, policy and practice? Int. J. Postharvest Technology and Innovation, Vol. 3, No.

Notes

Lecture notes, slides and related papers


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Knows the basic principles and concepts of the food security.
LO02 Knows the basic principles and concepts of the food security and preparing food and food products for consumption, preservation, packaging and distribution.
LO03 Understands the basic principles and concepts of the meat processing technologies and preparing food and food products for consumption, preservation, packaging and distribution and their relationship with the food security.
LO04 Knows the basic principles and concepts of the meat processing technologies


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Have theoretical and applied knowledge about the basic principles of Sustainable Agricultural Science (Agroecology) and Food Security. 4
PLO02 Yetkinlikler - Öğrenme Yetkinliği Learns national and international certificated agricultural systems and chemical residue-free production.
PLO03 Bilgi - Kuramsal, Olgusal Gains knowledge of laws and regulations on sustainable agriculture and food security and improve new approaches.
PLO04 Beceriler - Bilişsel, Uygulamalı Plans and apply the appropriate crop rotation systems for water and mineral cycle within the ecosystem dynamics.
PLO05 Beceriler - Bilişsel, Uygulamalı It develops healthy plant production materials (seeds, seedlings) and animal products beneficial for human nutrition.
PLO06 Bilgi - Kuramsal, Olgusal Gain knowledge on environmentally friendly strategies for the protection, development and sustainable use of soil and water resources.
PLO07 Beceriler - Bilişsel, Uygulamalı It develops fertilization programs which ecologically oriented soil and healthy nutrition of the crop for sustainable soil management.
PLO08 Beceriler - Bilişsel, Uygulamalı Gains knowledge about the disease factors, harmful weeds, insects, nematodes and mites that cause yield loss in culture plant cultivation.
PLO09 Yetkinlikler - Alana Özgü Yetkinlik It ensures that plant and animal production is carried out with a holistic approach in sustainable agricultural systems.
PLO10 Beceriler - Bilişsel, Uygulamalı Learn to create timely and correct mechanization programs.
PLO11 Yetkinlikler - Alana Özgü Yetkinlik On the basis of economic sustainability in agricultural production, it develops approaches that will ensure product acquisition and safe transportation to the consumer. 5
PLO12 Beceriler - Bilişsel, Uygulamalı It can develop systems that will ensure food safety and food security.
PLO13 Yetkinlikler - Alana Özgü Yetkinlik Knows the agricultural processes and economic analyzes of the produced yields to provide maximum benefit to the producer.
PLO14 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Develop and perform independent or team research and development projects on sustainable agriculture and food safety.


Week Plan

Week Topic Preparation Methods
1 Introduction Reading course materials Öğretim Yöntemleri:
Anlatım, Tartışma
2 Principles of meat processing Technology Reading course materials Öğretim Yöntemleri:
Anlatım, Tartışma
3 Selection and grading of raw materials for meat processing Reading course materials Öğretim Yöntemleri:
Anlatım, Tartışma
4 Heat treatment of meat products Reading course materials Öğretim Yöntemleri:
Anlatım, Tartışma
5 Categories of processed meat products Reading course materials Öğretim Yöntemleri:
Anlatım, Tartışma
6 Fresh processed meat products Reading course materials Öğretim Yöntemleri:
Anlatım, Tartışma
7 Raw-fermented sausages Reading course materials Öğretim Yöntemleri:
Anlatım, Tartışma
8 Midterm Exam Reading course materials Ölçme Yöntemleri:
Yazılı Sınav
9 Cooked meat products Reading course materials Öğretim Yöntemleri:
Anlatım, Tartışma
10 Traditional / ethnic meat products Reading course materials Öğretim Yöntemleri:
Anlatım, Tartışma
11 The roles of food processing/preservative techniques in food availability and food security Reading course materials Öğretim Yöntemleri:
Anlatım, Tartışma
12 Pickling, Curing, Smoking Reading course materials Öğretim Yöntemleri:
Anlatım, Tartışma
13 Drying, Salting, Fermentation Reading course materials Öğretim Yöntemleri:
Anlatım, Tartışma
14 Modern methods Reading course materials Öğretim Yöntemleri:
Anlatım, Tartışma
15 Freezing, Canning or bottling, Irradiation Reading course materials Öğretim Yöntemleri:
Anlatım, Tartışma
16 Final Exam Reading course materials Ölçme Yöntemleri:
Yazılı Sınav
17 Final Exam Reading 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 4 56
Out of Class Study (Preliminary Work, Practice) 14 4 56
Assesment Related Works
Homeworks, Projects, Others 1 2 2
Mid-term Exams (Written, Oral, etc.) 1 12 12
Final Exam 1 28 28
Total Workload (Hour) 154
Total Workload / 25 (h) 6,16
ECTS 6 ECTS

Update Time: 09.05.2024 11:20