Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
SAUSAGE TECHNOLOGY 10104043 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 give information about all stages from meat selection to table to be used in sausage-salami production technology
Course Content technology of sausages and salami , packaging of sausages and salami
Learning Outcomes 1) Acquisition of knowledge about sausages and salami technology
2) emulsion formation
3) Packaging and storage

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week choice of meat to be used Lecture; Problem Solving; Discussion

 Presentation (Including Preparation Time)
2. Week Things to consider in sausage-salami production Question Answer; Problem Solving; Discussion

 Project (Including Preparation and presentation Time)
3. Week binding and filling materials Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
4. Week preparation of sausage-salami dough Lecture; Question Answer; Discussion

 Presentation (Including Preparation Time)
5. Week emulsion formation Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
6. Week Things to be aware of during filling Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
7. Week pre-drying, fumigation and cooking 1 Lecture; Problem Solving; Discussion

 Homework
8. Week pre-drying, fumigation and cooking 2 Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
9. Week Packaging and storage Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
10. Week differences between sausage and salami 1 Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
11. Week differences between sausage and salami 2 Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
12. Week salami varieties Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
13. Week microbial quality of sausages and salami Lecture; Problem Solving; Discussion

 Presentation (Including Preparation Time)
14. Week chemical quality of sausages and salami Question Answer; Problem Solving; Discussion

 Project (Including Preparation and presentation Time)

Sources Used in This Course
Recommended Sources
Arslan, A. (2013). Et muayenesi ve et ürünleri teknolojisi. Medipres.2.baskı
Doyle, M.P., Beuchat, L.R., Montville, T.J. (1997). Food Microbiology : Fundamentals and Frontiers. ASM Pres, Washington.
Hayes, P.R. (1995). Food Microbiology and Hygiene. 2nd ed. Chapman and Hall, 2-6 Boundary Row, London.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15000
PY25543
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 2
Homework 14 2
Final Exam 1 1
14 1
Dönem İçi Notu (DİN) 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