Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
FERMENTED MEAT PRODUCTS TECHNOLOGY 10104041 1 + 0 1.0 3.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery Teorical and practical
Course Coordinator
Instructors
Assistants
Goals To understand the production of fermented meat product from farm to table.
Course Content Production technologies, starter cultures, hygienic parameters, production units, chemical, physical and microbiological properties of this products.
Learning Outcomes 1) Inform about Fermented Meat Products
2) Inform about Raw Materials and Additives
3) Hygiene during production, production procedures

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week definitions Lecture; Discussion

 Presentation (Including Preparation Time)
2. Week Importance of fermented meat products hygiene and basic principles of production Lecture; Discussion

 Presentation (Including Preparation Time)
3. Week Controls before and after production Lecture; Discussion

 Presentation (Including Preparation Time)
4. Week Biochemical reactions in the fermented meat production Lecture; Discussion

 Presentation (Including Preparation Time)
5. Week Physical and organoleptic controls Lecture; Discussion

 Presentation (Including Preparation Time)
6. Week Production methods and practices Lecture; Discussion

 Presentation (Including Preparation Time)
7. Week Quality criteria of products Lecture; Discussion

 Presentation (Including Preparation Time)
8. Week Definition and properties of fermentation Lecture; Discussion

 Presentation (Including Preparation Time)
9. Week fermented sucuk technology - selection and use of raw materials Lecture; Discussion

 Presentation (Including Preparation Time)
10. Week fermented sucuk technology - preparation of sucuk dough Lecture; Discussion

 Presentation (Including Preparation Time)
11. Week fermented sucuk technology - characteristics of sucuk casings Lecture; Discussion

 Presentation (Including Preparation Time)
12. Week fermented sucuk technology - starter cultures of sucuk Lecture; Discussion

 Presentation (Including Preparation Time)
13. Week sausage technology Lecture; Discussion

 Presentation (Including Preparation Time)
14. Week sausage technology - maturation of sucuk and defects Lecture; Discussion

 Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Adams MR, Nout MJ (2001). Fermentation and food safety. Aspen Publ., Maryland.
Girard JP (1992). Technology of meat and meat products. Ellis Horwood TLtd., England.
Varnam AH, Sutherland JP (1995). Meat and meat products. Technology, chemistry and microbiology. Chapman & Hall, UK.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15000
PY25444
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
Presentation (Including Preparation Time) 14 1
Dönem Sonu Sınavı (DSS) 14 1
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload