TÜRKÇE
ENGLISH
Information
| Code | SAFS006 |
| Name | Meat Processing Technologies to Improve Food Security |
| Term | 2024-2025 Academic Year |
| Term | Spring |
| 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 Instructor |
1 |
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 | ||