Yrd. Doç. Dr. Sine ÖZMEN TOĞAY 0 224 294 16 29 / sinetogay@uludag.edu.tr
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Website:
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Objective of the Course:
The aim of the course; To give information about the composition and nutrients of red meat, poultry meat and seafood, to teach the production technologies and storage conditions of these products and to explain the contamination and spoilage risks in these products in detail.
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Contribution of the Course to Professional Development
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Learning Outcomes:
1
To have an information about physical, chemical and microbiological characteristics of meat and meat products.;
2
To have an information about process and storage techniques of meat products.;
3
To have an information about the contamination and spoilage risks and avoiding techniques.;
4
To be able to explain how to get the paper about their field of study.;
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Course Content:
Week
Theoretical
Practical
1
Introduction to meat science
2
The physical, chemical and microbiological characteristics of red meat and meat products.
3
The physical, chemical and microbiological characteristics of poultry meat and meat products.
4
The physical, chemical and microbiological characteristics of seafood products.
5
Postmortem changes in meat
6
Slaughtering techniques in poultry meats
7
Production and preservation techniques in poultry meats
8
Seafood production process (Cooling, freezing, salting)
9
Seafood production process (Drying, smoking, marinating)
10
Waste evaluation of meat products
11
Student presentations
12
Student presentations
13
Student presentations
14
Student presentations
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Textbooks, References and/or Other Materials:
Çaklı, Ş. 2007. Su Ürünleri İşleme Teknolojisi 1, Ege Üniversitesi Yayınları, İzmir. İnal, T. 1992. Besin Hijyeni Hayvansal Gıdaların Sağlık Kontrolü, Genişletilmiş İkinci Baskı, İstanbul. Öztan, A., 2005. Et Bilimi ve Teknolojisi, TMMOB Gıda Mühendisleri Odası Yayınları, Ankara. Arslan, A. 2013. Et Muayenesi ve Et Ürünleri Teknolojisi. 2. Baskı, Elazığ. Anar, Ş. 2015. Et ve Et Ürünleri Teknolojisi. 3. Baskı, Bursa.
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Assesment
TERM LEARNING ACTIVITIES
NUMBER
PERCENT
Midterm Exam
0
0
Quiz
0
0
Homeworks, Performances
0
0
Final Exam
1
100
Total
1
100
Contribution of Term (Year) Learning Activities to Success Grade
0
Contribution of Final Exam to Success Grade
100
Total
100
Measurement and Evaluation Techniques Used in the Course
Information
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ECTS / WORK LOAD TABLE
Activites
NUMBER
TIME [Hour]
Total WorkLoad [Hour]
Theoretical
14
3
42
Practicals/Labs
0
0
0
Self Study and Preparation
14
4
56
Homeworks, Performances
0
40
40
Projects
0
0
0
Field Studies
0
0
0
Midtermexams
0
0
0
Others
0
0
0
Final Exams
1
40
40
Total WorkLoad
178
Total workload/ 30 hr
5,93
ECTS Credit of the Course
6
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CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
