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Ders Tanımı

Ders 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 Yüksek Lisans
Dersin Türü SECMELI
Dersin Koordinatörü Doç.Dr. ARZU ÇAĞRI MEHMETOĞLU
Dersi Verenler
Dersin Yardımcıları
Dersin Kategorisi
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
Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - To gain conscious regarding the importance of being aware of recent technology 1 - 2 - 3 - 5 - 14 - 16 - A - B - C - D -
2 - To be aware of new developed preservation methods used in meat industry 1 - 2 - 3 - 5 - 14 - 16 - A - B - C - D -
3 - To be aware of new developed processing methods used in meat industry 1 - 2 - 3 - 5 - 14 - 16 - A - B - C - D -
4 - To gain ability reach information and details about new developed technology 1 - 4 - 14 - 16 - C - D -
5 - To gain ability to present new developed technology to meat industry 1 - 4 - 5 - 14 - 16 - B - C - D -
6 - To be able discuss advantages and disadvantages of new technology 1 - 3 - 4 - 5 - 14 - 16 - B - C - D -
7 - 1 - 2 - 3 - 6 - 8 - 10 - 14 - 16 - A - C - D -
8 - 1 - 2 - 3 - 8 - 10 - 14 - 16 - A - C - D -
9 - 1 - 2 - 3 - 8 - 10 - 14 - A - C - D -
Öğretim Yöntemleri: 1:Lecture 2:Question-Answer 3:Discussion 5:Demonstration 14:Self Study 16:Project Based Learning 4:Drilland Practice 6:Motivations to Show 8:Group Study 10:Brain Storming
Ölçme Yöntemleri: A:Testing B:Oral Exam C:Homework D:Project / Design

Ders Akışı

Hafta Konular ÖnHazırlık
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

Ders Notu
Ders Kaynakları

Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
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

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
AraSinav 1 30
KisaSinav 1 10
Odev 1 20
PerformansGoreviSeminer 1 15
KisaSinav 2 10
PerformansGoreviSeminer 2 15
Toplam 100
Yıliçinin Başarıya Oranı 70
Finalin Başarıya Oranı 30
Toplam 100

AKTS - İş Yükü

Etkinlik Sayısı Süresi(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(s) 5.84
Dersin AKTS Kredisi 5.84
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