Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
SLAUGHTERHAUSE BY PRODUCTS TECHNOLOGY 10102037 2 + 0 2.0 6.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors Haydar ÖZDEMİR
Assistants
Goals This course provides students with the Turkish Food Codex and processed meat products in accordance with legislation and making the production of emulsion-type meat products and formulations aimed to gain qualifications overseas.
Course Content Classification of meat products, pastirma, kavurma, fermented sausage,sausage, salami, compensating meat production.
Learning Outcomes 1) The objectives of basic processes specific to meat technology
2) Turkish Food Codex and legislated processed meat products and emulsion type meat products
3) to acquire competencies to produce foreign formulations

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Classification of meat products Lecture; Question Answer; Problem Solving

 Project (Including Preparation and presentation Time) Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
2. Week Pastırma production Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time) Project (Including Preparation and presentation Time) Report (Including Preparation and presentation Time)
3. Week Kavurma production Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time) Project (Including Preparation and presentation Time) Report (Including Preparation and presentation Time)
4. Week Sucuk (Türk sucuğu) production Lecture; Question Answer; Problem Solving; Discussion
Brainstorming
Project Based Learning 		Homework
5. Week The basis production of dough for boiled and cooked meat products Lecture; Question Answer; Problem Solving; Discussion

 Homework Presentation (Including Preparation Time) Project (Including Preparation and presentation Time)
6. Week Sausage production Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
7. Week Salami production Lecture; Question Answer; Problem Solving

 Presentation (Including Preparation Time) Report (Including Preparation and presentation Time)
8. Week Turkish-style ham and meat pastes Lecture; Question Answer; Problem Solving

 Report (Including Preparation and presentation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
9. Week smoked tongue production Lecture; Question Answer; Problem Solving; Discussion

 Project (Including Preparation and presentation Time) Report (Including Preparation and presentation Time)
10. Week Tripe jelly production Lecture; Question Answer; Problem Solving

 Presentation (Including Preparation Time) Project (Including Preparation and presentation Time)
11. Week Ready to eat meat product formulations Lecture; Question Answer; Problem Solving

 Presentation (Including Preparation Time) Project (Including Preparation and presentation Time)
12. Week Formulations of foreign countries Lecture; Question Answer; Problem Solving

 Project (Including Preparation and presentation Time) Report (Including Preparation and presentation Time)
13. Week Production of processed meat (boiled and smoked ham, bacon) Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time) Project (Including Preparation and presentation Time)
14. Week The production of raw and cooked products (zervelat, salami etc…) Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time) Project (Including Preparation and presentation Time)

Sources Used in This Course
Recommended Sources
Elton D. Alberla ve ark. 2001. Principles of meat science. Kendall//Hunt Publishing Company.
Öztan, A. 2003. Et Bilimi ve Teknolojisi. TMMOB Gıda Mühendisleri Odası Yayınları Kitaplar Serisi Yayın No:1 , 4. Baskı, Ankara
Walstra P, Wouters JTM, Geurts TJ (2006). Dairy science and technolgy. 2nd ed., Taylor & Francis CRC, New York.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15000
PY25000
PY35000
PY45000

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 4
Work Hour outside Classroom (Preparation, strengthening) 14 3
Final Exam 14 3
14 1
Dönem Sonu Sınavı (DSS) 14 1
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
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Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload