TÜRKÇE
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Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG401 |
| Name | Meat Science And Technology |
| Term | 2018-2019 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. HAKAN BENLİ |
| Course Instructor |
Doç. Dr. HAKAN BENLİ
(Güz)
(A Group)
(Ins. in Charge)
|
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
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the classification of meat and processed meats, the importance of meat in nutrition, and the causes of spoilage |
| LO02 | Knows methods, instruments and equipments for the processing of meat products |
| LO03 | Knows about the principles of transport and storage of meat and meat products |
| LO04 | Knows production processes of sausage, salami, hot-dog, fried-meat, pastrami, and ready-made meat products |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | 4 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 5 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 5 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 3 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 3 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 5 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 5 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 3 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 5 |
| PLO10 | - | Complies with teamwork | 2 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 4 |
| PLO12 | - | Knows the necessity of lifelong learning. | 3 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 3 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 4 |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | 1 |
| PLO16 | - | is respectful of professional ethics | 5 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 4 |
| PLO18 | - | Knows the legislation and management systems related to foods | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction | Reading course materials | |
| 2 | The structure and composition of tissues, muscle organization | Reading course materials | |
| 3 | Slaughter and conversion of muscle to meat | Reading course materials | |
| 4 | Slaughter and conversion of muscle to meat | Reading course materials | |
| 5 | Properties of fresh meat, food safety and meat | Reading course materials | |
| 6 | Carcass fabrication systems | Reading course materials | |
| 7 | Storage and processing of meats | Reading course materials | |
| 8 | Mid-Term Exam | Reading course materials | |
| 9 | Processed Meats Technology | Reading course materials | |
| 10 | Traditional processed meats technology - Pastirma | Reading course materials | |
| 11 | Traditional processed meats technology - Kavurma | Reading course materials | |
| 12 | Traditional processed meats technology - Sucuk | Reading course materials | |
| 13 | Traditional processed meats technology - Sausage and Salam | Reading course materials | |
| 14 | Poultry meat technology - slaughter techniques, carcasses fabrication, storage | Reading course materials | |
| 15 | Poultry meat technology - slaughter techniques, carcasses fabrication, storage | Reading course materials | |
| 16 | Term Exams | Reading course materials | |
| 17 | Term Exams | Reading course materials |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |