GM674 Traditional Meat Products Technology

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM674
Name Traditional Meat Products Technology
Term 2024-2025 Academic Year
Semester . Semester
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 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

Update Time: 14.05.2024 09:58