Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
---|---|---|---|---|---|
New Development İn Meat Technology | GDM 515 | 0 | 3 + 0 | 3 | 6 |
Ön Koşul Dersleri | |
Önerilen Seçmeli Dersler | |
Dersin Dili | Türkçe |
Dersin Seviyesi | YUKSEK_LISANS |
Dersin Türü | Seçmeli |
Dersin Koordinatörü | Dr.Öğr.Üyesi GÜLİZ HASKARACA |
Dersi Verenler | |
Dersin Yardımcıları | |
Dersin Kategorisi | Diğer |
Dersin Amacı | The goal of this course includes to inform students regarding new develeoped equipment or technology in meat processing technology. |
Dersin İçeriği | This course includes new developed technologies recent used in meta processing technology or new related developements recently completed and reported by researchers |
# | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
---|---|---|---|
1 | To gain conscious regarding the importance of being aware of recent technology | Lecture, Question-Answer, Discussion, Demonstration, Self Study, Project Based Learning, | Testing, Oral Exam, Homework, Project / Design, |
2 | To be aware of new developed preservation methods used in meat industry | Lecture, Question-Answer, Discussion, Demonstration, Self Study, Project Based Learning, | Testing, Oral Exam, Homework, Project / Design, |
3 | To be aware of new developed processing methods used in meat industry | Lecture, Question-Answer, Discussion, Demonstration, Self Study, Project Based Learning, | Testing, Oral Exam, Homework, Project / Design, |
4 | To gain ability reach information and details about new developed technology | Lecture, Drilland Practice, Self Study, Project Based Learning, | Homework, Project / Design, |
5 | To gain ability to present new developed technology to meat industry | Lecture, Drilland Practice, Demonstration, Self Study, Project Based Learning, | Oral Exam, Homework, Project / Design, |
6 | To be able discuss advantages and disadvantages of new technology | Lecture, Discussion, Drilland Practice, Demonstration, Self Study, Project Based Learning, | Oral Exam, Homework, Project / Design, |
7 | Lecture, Question-Answer, Discussion, Motivations to Show, Group Study, Brain Storming, Self Study, Project Based Learning, | Testing, Homework, Project / Design, | |
8 | Lecture, Question-Answer, Discussion, Group Study, Brain Storming, Self Study, Project Based Learning, | Testing, Homework, Project / Design, | |
9 | Lecture, Question-Answer, Discussion, Group Study, Brain Storming, Self Study, | Testing, Homework, Project / Design, |
Hafta | Ders Konuları | Ön Hazırlık |
---|---|---|
1 | Effects of electrical stimulation on meat quality, color, grade and palatability | |
2 | Effects of electrical stimulation on meat quality, color, grade and palatability | |
3 | Gene Technology for Meat Quality | |
4 | Gene Technology for Meat Quality | |
5 | Recent developments in meat product technologies | |
6 | Recent developments in meat and health | |
7 | Production of low-fat meat products | |
8 | Automation for the Modern Slaughterhouse | |
9 | Automation for the Modern Meat Processing Plants | |
10 | Developments in Meat Bacterial Starter | |
11 | Modified Atmosphere Packaging Perspectives for the Active Packaging of Meat Products | |
12 | Application of High Hydrostatic Pressure to Meat and Meat Processing Latest | |
13 | Meat Decontamination by Irradiation | |
14 | New developed preservation metods for meat products |
Kaynaklar | |
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Ders Notu | |
Ders Kaynakları |
Sıra | Program Çıktıları | Katkı Düzeyi | |||||
---|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | |||
1 | In addition to expanding and making deeper the knowledge established on high school education in a same or different area, to be able to reach knowledge, evaluate and interpret it to be able to do practice. | X | |||||
2 | By utilizing incomplete or limited data in his or her study area, to be able to expand the knowledge by scientific methods and use them in scientific, social and ethical responsibility. | ||||||
3 | To be able to define a problem, propose a solution method, solve it, evaluate the results and apply if it is necessary in his or her area. | ||||||
4 | To be able to transfer systematically the current developments, his or her studies to the other people as written, orally and visually. | ||||||
5 | To be able to develop new strategic approach and produce solutions by taking responsibility in unexpected and complicated situations in his or her area of practice. | ||||||
6 | To be able to have oral or written communication ability in one of well know foreign language (“European Language Portfolio Global Scale”, Level B2). | X | |||||
7 | To have knowledge about software and hardware about computers and be able to use and improve data processing and communication abilities. | X | |||||
8 | To be able to watch scientific, social, and ethical values and teach and control them in the step of data collection, evaluation and announcement of them. | ||||||
9 | The qualifications gaining for values of scientific and ethical in stages of data collection, interpretation, dissemination and in all professional activities, | ||||||
10 | To create awareness about new and emerging applications of the profession; when the necessary gain skills to investigate and learn | X | |||||
11 | To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment |
Değerlendirme Sistemi | |
---|---|
Yarıyıl Çalışmaları | Katkı Oranı |
1. Ara Sınav | 30 |
1. Kısa Sınav | 10 |
1. Ödev | 20 |
1. Performans Görevi (Seminer) | 15 |
2. Kısa Sınav | 10 |
2. Performans Görevi (Seminer) | 15 |
Toplam | 100 |
1. Yıl İçinin Başarıya | 70 |
1. Final | 30 |
Toplam | 100 |
AKTS - İş Yükü Etkinlik | Sayı | Süre (Saat) | Toplam İş Yükü (Saat) |
---|---|---|---|
Course Duration (Including the exam week: 16x Total course hours) | 16 | 3 | 48 |
Hours for off-the-classroom study (Pre-study, practice) | 16 | 3 | 48 |
Mid-terms | 1 | 10 | 10 |
Quiz | 2 | 10 | 20 |
Assignment | 1 | 10 | 10 |
Final examination | 1 | 10 | 10 |
Toplam İş Yükü | 146 | ||
Toplam İş Yükü / 25 (Saat) | 5,84 | ||
Dersin AKTS Kredisi | 6 |