TÜRKÇE
ENGLISH
Information
| Code | GM008 |
| Name | Poultry Further Processing and Quality |
| 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 | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. HAKAN BENLİ |
| Course Instructor |
1 |
Course Goal / Objective
The purpose of this course is to teach students the fundemental concepts and application of poultry further processing and quality
Course Content
Meat Quality and Consumer Requirements. Breeding and Quality of Poultry. Stunning and Slaughter of Poultry. Further Processing of Poultry. Poultry Packaging. Poultry Refrigeration. Other Poultry Preservation Techniques. Microbial Hazards in Poultry Production and Processing. Measuring Quality Parameters. Managing the Safety and Quality of Poultry Meat.
Course Precondition
None
Resources
Mead, G.C. 2004. Poultry meat processing and quality. CRC press
Notes
Lecture notes, slides and related manuscripts
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows meat quality and consumer requirements |
| LO02 | Knows effects of breeding, stunning and slaughter on quality of poultry |
| LO03 | Knows further processing of poultry |
| LO04 | Knows fundamentals of poultry packaging, poultry refrigeration and other poultry preservation techniques |
| LO05 | Knows how to measure quality parameters of poultry |
| LO06 | Knows how to manage the Safety and Quality of Poultry Meat |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | To be able to develop and deepen current and advanced information in the fields of Food Engineering based on master qualifications with original thought and / or research at the level of expertise and reach original definitions that will bring innovation to Food Engineering fields. | 5 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach. | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Develops a new idea, method, design and / or application that brings innovation to the field that Food Engineering specializes, or applies a known idea, method, design and / or application to a different field, investigates, comprehends, designs, adapts and applies an original subject. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Gains high level skills to use research methods in studies related to Food Engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Contributes to progress in the field of Food Engineering by carrying out innovation, introducing a new idea, method, design and / or application, or by carrying out an original work independently applying a thought, method, design and / or application to a different field. | 4 |
| PLO08 | Bilgi - Kuramsal, Olgusal | Extends the boundaries of knowledge in the field of food engineering by publishing at least one scientific article in national and / or international refereed journals and / or producing or interpreting an original work. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Performs leadership in environments that require the analysis of original and interdisciplinary problems. | |
| PLO10 | Beceriler - Bilişsel, Uygulamalı | Develops new ideas and methods related to Food Engineering by using high level mental processes such as creative and critical thinking, problem solving and decision making. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops the social relations and the norms that direct these relations from a critical point of view. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | In their discussions with experts in Food Engineering, he defends his original ideas and establishes an effective communication that shows his competence in the field of food engineering. | |
| PLO13 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develops and discusses written, oral and visual communication at an advanced level by using a foreign language at least at the European Language Portfolio C1 General Level. | 5 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Promoting scientific, technological, social or cultural advances in the field of Food Engineering and contributing to the process of being and sustaining the information society of the society in which he lives. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering. | |
| PLO16 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the solution of social, scientific, cultural and ethical problems encountered in food engineering issues and supports the development of these values. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Meat Quality | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Consumer Requirements | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Breeding and Quality of Poultry | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Stunning of Poultry | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Slaughter of Poultry | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Further Processing of Poultry | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Further Processing Methods and Technologies | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Related topics in course materials | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Poultry Packaging | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Poultry Refrigeration | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Other Poultry Preservation Techniques I | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Other Poultry Preservation Techniques II | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Microbial Hazards in Poultry Production and Processing | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Measuring Quality Parameters | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Managing the Safety and Quality of Poultry Meat | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 17 | Term Exams | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
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 | ||