Food Technologies

Course Content

Course Name	Technology of Meat and Meat Products-2
Semester	Course Code	Theory Practice Hours	ECTS
6	5041407	2 / 1	3

Course Level

Associate's Degree

Course Delivery Format

Face to face

Coordinator

Assoc. Prof. Dr. Nihat Telli

Coordinator E-mail

ntelli ktun.edu.tr

Instructor

Assoc. Prof. Dr. Nihat Telli

Course Assistant

Course Objective

To have basic knowledge about meat and meat products and to be able to apply them in the industry.

Eng Temel Meslek Dersi	Eng Uzmanlaşma Dersi
90	10

Instructional Methods
Lecture, Demonstration, Discussion, Question and Answer, Experimentation, Practicing, Case Study, Problem Solving, Brain Storming

Week	Course Content	Resource
1	Additives used in the meat industry	Lecture Notes Et Bilimi ve Teknolojisi-Prof. Dr. Aydın Öztan Et ve Et Ürünleri Teknolojisi, Prof. Dr. Şahsene Anar
2	Additives used in the meat industry	Lecture Notes Et Bilimi ve Teknolojisi-Prof. Dr. Aydın Öztan Et ve Et Ürünleri Teknolojisi, Prof. Dr. Şahsene Anar
3	Introduction to meat products (classification of meat products, raw material selection)	Lecture Notes Et Bilimi ve Teknolojisi-Prof. Dr. Aydın Öztan Et ve Et Ürünleri Teknolojisi, Prof. Dr. Şahsene Anar
4	Pastrami Technology	Lecture Notes Et Bilimi ve Teknolojisi-Prof. Dr. Aydın Öztan Et ve Et Ürünleri Teknolojisi, Prof. Dr. Şahsene Anar
5	Roasting technology	Lecture Notes Et Bilimi ve Teknolojisi-Prof. Dr. Aydın Öztan Et ve Et Ürünleri Teknolojisi, Prof. Dr. Şahsene Anar
6	Sausage technology	Lecture Notes Et Bilimi ve Teknolojisi-Prof. Dr. Aydın Öztan Et ve Et Ürünleri Teknolojisi, Prof. Dr. Şahsene Anar
7	Boiled products technology	Lecture Notes Et Bilimi ve Teknolojisi-Prof. Dr. Aydın Öztan Et ve Et Ürünleri Teknolojisi, Prof. Dr. Şahsene Anar
8	Wiener-Sausage Technology	Lecture Notes Et Bilimi ve Teknolojisi-Prof. Dr. Aydın Öztan
9	Salami technology	Lecture Notes Et Bilimi ve Teknolojisi-Prof. Dr. Aydın Öztan Et ve Et Ürünleri Teknolojisi, Prof. Dr. Şahsene Anar
10	MIDTERM EXAM
11	Smoked tongue production	Lecture Notes Et Bilimi ve Teknolojisi-Prof. Dr. Aydın Öztan Et ve Et Ürünleri Teknolojisi, Prof. Dr. Şahsene Anar
12	Jelly tripe technology	Lecture Notes Et Bilimi ve Teknolojisi-Prof. Dr. Aydın Öztan Et ve Et Ürünleri Teknolojisi, Prof. Dr. Şahsene Anar
13	Production of ready-to-eat meat products (doner, meatballs..)	Lecture Notes Et Bilimi ve Teknolojisi-Prof. Dr. Aydın Öztan Et ve Et Ürünleri Teknolojisi, Prof. Dr. Şahsene Anar
14	Residue and waste (by-products technology)	Lecture Notes Et Bilimi ve Teknolojisi-Prof. Dr. Aydın Öztan Et ve Et Ürünleri Teknolojisi, Prof. Dr. Şahsene Anar
15	Residue and waste (by-products technology)	Lecture Notes Et Bilimi ve Teknolojisi-Prof. Dr. Aydın Öztan Et ve Et Ürünleri Teknolojisi, Prof. Dr. Şahsene Anar

No	Course Outcomes (CO)	Percent
1	Being able to learn the additives used in the meat industry	20
2	To be able to learn basic meat processing and meat products production methods	20
3	To be able to learn the importance of natural and artificial intestinal sheaths used in meat products.	20
4	To be able to comprehend the importance of meat selection in the production of meat products.	20
5	To be able to learn to have a command of meat preservation, hygiene and quality control	20

	CO 1	CO 2	CO 3	CO 4	CO 5
PO 1	0	0	0	5	0
PO 2	0	0	0	0	0
PO 3	0	0	0	0	0
PO 4	0	0	0	10	0
PO 5	0	0	0	0	0
PO 6	0	5	10	0	0
PO 7	0	0	0	0	0
PO 8	0	0	0	5	5
PO 9	0	0	0	0	5
PO 10	10	5	10	0	0
PO 11	10	5	0	0	5
PO 12	0	5	0	0	5

ECTS Workload	Number	Duration,Min	Total Workload
Weekly Lecture Hour (Theoretical)	14	90	1260
Weekly Practice/Lab Hour	14	45	630
Homework	14	45	630
Quiz	0	0	0
Material Design, Preparation	0	0	0
Field Studies	0	0	0
Report Preparation	14	45	630
Presentation	14	45	630
Project Making	0	0	0
Other Studies	14	45	630
Mid-Term exam and pre-study	1	420	420
Final Exam and pre-study	1	600	600

ECTS Workload	% of Mid-term Grading	% of Final Grading
Weekly Lecture Hour (Theoretical)	0	0
Weekly Practice/Lab Hour	0	0
Homework	0	0
Quiz	0	0
Material Design, Preparation	0	0
Field Studies	0	0
Report Preparation	0	0
Presentation	0	0
Project Making	0	0
Other Studies	0	0
Mid-Term exam and pre-study	40	0
Final Exam and pre-study	0	60

Food Technologies

Department Course Content

Course Content