| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Meat and Meat Products Processıng Technology | GDM 310 | 6 | 2 + 2 | 3 | 5 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | Lisans |
| Dersin Türü | Zorunlu |
| Dersin Koordinatörü | Prof.Dr. ZEHRA AYHAN |
| Dersi Verenler | Dr.Öğr.Üyesi GÜLİZ HASKARACA, Prof.Dr. ZEHRA AYHAN, |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Diğer |
| Dersin Amacı | Aim of this course is to give information about properties of meat as a food, meat processing techniques, and production of various meat products |
| Dersin İçeriği | Composition and physicochemical structure of meat, meat processing technologies (curing, smoking etc.), manufacturing technologies of main meat products |
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 1 | He/She defines the meat as a food | Lecture, Question-Answer, Lab / Workshop, | Testing, Performance Task, |
| 2 | He/She classifies meats. | Lecture, Question-Answer, | Testing, |
| 3 | He/She discusses the changes after slaughtering and their effects on meat quality. | Lecture, Question-Answer, | Testing, |
| 4 | He/She tells the processing techniques of meat products. | Lecture, Discussion, | Testing, |
| 5 | He/She can decide that which meat can be used as a raw material for which meat product. | Lecture, Question-Answer, | Testing, |
| 6 | He/She tells the production Technologies of traditional meat products. | ||
| 7 | He/She discusses the functions of additives used in meat products. |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 1 | Definition/classifiaction of meat and codex | |
| 2 | Muscle structure and histology | |
| 3 | Chemical properties of meat | |
| 4 | Physical properties of meat | |
| 5 | Physical and chemical changes during and after slaughter | |
| 6 | Microbial/hygienic properties of meat | |
| 7 | Meat processing - Chemical processes | |
| 8 | Meat processing - Physical processes | |
| 9 | Traditional products technology: Pastrami, (garlic-flavored) sausage, roasted meat | |
| 10 | Boiled-cooked meat products: sausage, salami etc. | |
| 11 | Defects in meat products | |
| 12 | Ingredients | |
| 13 | Poultry meats | |
| 14 | Student presentations |
| Kaynaklar | |
|---|---|
| Ders Notu | |
| Ders Kaynakları | |
| Sıra | Program Çıktıları | Katkı Düzeyi | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems. | X | |||||
| 2 | Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose. | ||||||
| 3 | Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose. | ||||||
| 4 | Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively. | ||||||
| 5 | Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions. | X | |||||
| 6 | Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually. | X | |||||
| 7 | Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions. | ||||||
| 8 | Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself. | ||||||
| 9 | Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice. | ||||||
| 10 | Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development. | ||||||
| 11 | Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions. | ||||||
| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Kısa Sınav | 10 |
| 1. Performans Görevi (Laboratuvar) | 40 |
| 1. Ara Sınav | 40 |
| 2. Kısa Sınav | 10 |
| Toplam | 100 |
| 1. Yıl İçinin Başarıya | 50 |
| 1. Final | 50 |
| Toplam | 100 |
| AKTS - İş Yükü Etkinlik | Sayı | Süre (Saat) | Toplam İş Yükü (Saat) |
|---|---|---|---|
| Course Duration (Including the exam week: 16x Total course hours) | 16 | 4 | 64 |
| Hours for off-the-classroom study (Pre-study, practice) | 16 | 2 | 32 |
| Mid-terms | 1 | 5 | 5 |
| Quiz | 2 | 5 | 10 |
| Final examination | 1 | 15 | 15 |
| Performance Task (Laboratory) | 5 | 2 | 10 |
| Toplam İş Yükü | 136 | ||
| Toplam İş Yükü / 25 (Saat) | 5,44 | ||
| Dersin AKTS Kredisi | 5 | ||