Türkçe English Curriculum Key Learning Outcomes
Meat and Products Technology
General Description
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Brief History
Technical Sciences Vocational School Of Higher Education - Meat and Meat Products Technology Program was founded as one of first programs of Vocational School Of Higher Education in the academic year of 1986-1987, and continued the lecture till 2006. After that,it gave lectures “Meat and Meat Products Options” under the program of “Food Technology“ till the academic year of 2010-2011.
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Qualification Awarded
This program involves a system of 120 ECTS credits of lecture and an associate degree of 2 years in the field of Meat and Meat Products Technology. As long as the program has been accomplished successfully and the requirements of the program have been implemented, an associate degree is obtained in the field of Meat and Meat ProductsTechnology.
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Level of Qualification
Short Cycle
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Specific Admission Requirements
Candidates are required to have a diploma of high schools and their equivalents and to have sufficient score in YGS-2 of ÖSS (Student Selection Examination for University) or it is possible to register with an open admission from respective departments of vocational high school.
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Specific arrangements for the recognition of prior learning
The provisions in “Regulation on Transfer among Associate and Undergraduate Degree Programs, Double Major, and Subspecialty and the Principals of Credit Transfer among Institutions in Higher Education Institutions” are applied.
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Qualification Requirements and Regulations
In order to get an associate degree of Meat and Meat ProductsTechnology, students are required to accomplish all the compulsory and elective lectures (120 ECTS credits) successfully. Cumulative GPA must be at least 2.0 out 4.00.
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Profile of The Programme
Meat Technician is person who is provided with the basic information about meat and meat products, has sufficient knowledge of the field, knows the system and equipments used in industry and, also, their properties, and is able to apply this knowledge to industrial system and equipments. The main purpose of the program is to provide a qualified technician who will be able to work in production, service; physical, chemical and microbiological quality control and marketing jobs of food sector, and who has the theorical and practical knowledge of food safety and regulations.
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Key Learning Outcomes & Classified & Comparative
1. To have the ability to follow the latest developments and to become creative and productive both scientifically and technically, and to master research method and technics.
2. To gain knowledge and skill for carrying out the production of meat and meat products compatible with hygiene-sanitation standards, regulations, and Turkish Food Codex.
3. To make a physical, chemical and microbiological analysis of meat and meat products and to have the skill of reading and evaluating the results.
4. To have the ability to work individually in a well-disciplined way and efficiently in a team and to have selfconfidence of taking responsibility.
5. To be sensitive and protective towards health and environment and to be able to offer some solutions to potential problems.
6. To gain knowledge and skill for producing an economical, functional and commercially competitive product.
7. To have background information and ability for the machines used in meat industry
8. To use the equipments necessary for food safety analysis and quality control in food laboratories.
9. To gain skills of running a computer program related to the field, and record and documentation.
10. With the awareness of the need of lifelong learning, to be eager to follow the development in science and technology and always keep up with the changes.
11. To have the knowledge and the ability of application in quality management system.
12. To have the knowledge and practice in order to conduct the basic technological procedures in meat companies.
SKILLS Cognitive - Practical
  • To gain skills of running a computer program related to the field, and record and documentation.
  • To have the ability to follow the latest developments and to become creative and productive both scientifically and technically, and to master research method and technics.
  • To have the ability to work individually in a well-disciplined way and efficiently in a team and to have selfconfidence of taking responsibility.
  • To gain knowledge and skill for producing an economical, functional and commercially competitive product.
  • To have background information and ability for the machines used in meat industry
  • To have the knowledge and practice in order to conduct the basic technological procedures in meat companies.
  • To make a physical, chemical and microbiological analysis of meat and meat products and to have the skill of reading and evaluating the results.
  • To gain knowledge and skill for carrying out the production of meat and meat products compatible with hygiene-sanitation standards, regulations, and Turkish Food Codex.
  • To use the equipments necessary for food safety analysis and quality control in food laboratories.
  • To have the knowledge and the ability of application in quality management system.
KNOWLEDGE Theoretical - Conceptual
  • To gain skills of running a computer program related to the field, and record and documentation.
  • To have the ability to follow the latest developments and to become creative and productive both scientifically and technically, and to master research method and technics.
  • To have background information and ability for the machines used in meat industry
  • To have the knowledge and practice in order to conduct the basic technological procedures in meat companies.
  • To gain knowledge and skill for carrying out the production of meat and meat products compatible with hygiene-sanitation standards, regulations, and Turkish Food Codex.
  • To use the equipments necessary for food safety analysis and quality control in food laboratories.
  • To have the knowledge and the ability of application in quality management system.
COMPETENCES Field Specific Competence
  • To gain skills of running a computer program related to the field, and record and documentation.
  • To be sensitive and protective towards health and environment and to be able to offer some solutions to potential problems.
  • To have the knowledge and practice in order to conduct the basic technological procedures in meat companies.
  • To use the equipments necessary for food safety analysis and quality control in food laboratories.
  • To have the knowledge and the ability of application in quality management system.
  • With the awareness of the need of lifelong learning, to be eager to follow the development in science and technology and always keep up with the changes.
COMPETENCES Competence to Work Independently and Take Responsibility
  • To have the ability to follow the latest developments and to become creative and productive both scientifically and technically, and to master research method and technics.
  • To have background information and ability for the machines used in meat industry
  • To have the knowledge and practice in order to conduct the basic technological procedures in meat companies.
  • To gain knowledge and skill for carrying out the production of meat and meat products compatible with hygiene-sanitation standards, regulations, and Turkish Food Codex.
  • To have the knowledge and the ability of application in quality management system.
  • With the awareness of the need of lifelong learning, to be eager to follow the development in science and technology and always keep up with the changes.
COMPETENCES Communication and Social Competence
  • To gain skills of running a computer program related to the field, and record and documentation.
  • To have the ability to work individually in a well-disciplined way and efficiently in a team and to have selfconfidence of taking responsibility.
  • To gain knowledge and skill for producing an economical, functional and commercially competitive product.
  • To have the knowledge and practice in order to conduct the basic technological procedures in meat companies.
  • To gain knowledge and skill for carrying out the production of meat and meat products compatible with hygiene-sanitation standards, regulations, and Turkish Food Codex.
  • To use the equipments necessary for food safety analysis and quality control in food laboratories.
  • To have the knowledge and the ability of application in quality management system.
  • With the awareness of the need of lifelong learning, to be eager to follow the development in science and technology and always keep up with the changes.
COMPETENCES Learning Competence
  • To have the ability to work individually in a well-disciplined way and efficiently in a team and to have selfconfidence of taking responsibility.
  • To gain knowledge and skill for producing an economical, functional and commercially competitive product.
  • To have the knowledge and practice in order to conduct the basic technological procedures in meat companies.
  • To make a physical, chemical and microbiological analysis of meat and meat products and to have the skill of reading and evaluating the results.
  • To gain knowledge and skill for carrying out the production of meat and meat products compatible with hygiene-sanitation standards, regulations, and Turkish Food Codex.
  • With the awareness of the need of lifelong learning, to be eager to follow the development in science and technology and always keep up with the changes.
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Occupational Profiles of Graduates With Examples
Meat and Meat Products Program Graduates are able to work as Meat and Meat Products technicians at public corporations (corporations associated with Ministry of Food, Agriculture and Stockbreeding, Institute of Hygiene, Municipalities, Provincial Health Directorates, etc.) and at private sector organizations (meat and meat products, catering industry, retail industry, private laboratories and their research and development and quality control laboratories).
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Access to Further Studies
Graduates who accomplish their associate degree successfully, if they get the sufficient scores in Graduate Transfer Examination of ÖSYM, they are able to transfer to undergraduate programs in universities in some the departments like -Food Engineering, -Chemistry, -Family Economics and Nutirition Education, -Family and Consumer Sciences Education, -Nutrition and Dietetics, - Agricultural-Zootechnics .
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Examination Regulations, Assessment and Grading
In order to enroll in the school and take the exams at the end of a term, each student has to attend to 70% of the lectures and 80% of the applied courses, at least. Students take at least 1 midterm and 1 final exam per course. Score is determined by 50% of the midterm (midterm score might be an assignment, a laboratory quiz, etc.), and %50 of the final exam. Students could get 0-100 marks in an exam. It is compulsory to take, at least, 30 marks in the final exams. If a student gets one of these scores: AA, BA, BB, CB and CC, he/she accomplishes a course successfully. DC and DD are conditionally successful scores. In order a student to succeed in a course which is DC or DD, the cumulative GPA has to be at least 2.0.
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Graduation Requirements
In order to accomplish the program successfully, succeeding in all the required lectures in the program (120 ECTS credits) and Cumulative GPA must be at least 2.0 out 4.00.
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Mode of Study
Full-Time
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Address and Contact Details
Program Başkanı:
Dr. Nalan ÇIrak
U.Ü. Teknik Bilimler MYO Et ve Ürünleri Teknolojisi Programı
16059/Görükle/Bursa
Tel: 0224 2942365
e-mail: nfiliz@uludag.edu.tr
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Facilities
Meat and Meat Products Technology Program of Technical Sciences Vocational School four faculty members are on duty. Program of the meat processing unit, ready for the meat processing and meat products can be used. Fermented and / or emulsified meat products, applications, Meat Processing Unit, Faculty of Veterinary Medicine and / or region integrated meat plants (ÇİMET) sustained. Food analysis laboratory, meat, and products built analysis, implementation of theoretical knowledge of students is provided.
1. Semester
Course Code Course Title Type of Course T1 U2 L3 ECTS
ETPZ101 MEAT PROCESSING I Compulsory 3 2 0 4
ETPZ107 SCIENCES OF SLAUGHTERHOUSE Compulsory 2 0 0 3
ETPZ109 MEAT SCIENCE Compulsory 2 0 0 3
ETPZ121 BEEF PRODUCTION Compulsory 2 0 0 3
GESZ103 GENERAL MICROBIOLOGY Compulsory 2 2 0 5
GIDZ101 UNIT OPERATIONS IN FOOD PROCESSING I Compulsory 2 2 0 3
GIDZ115 NUTRITION PRINCIPLES Compulsory 2 0 0 3
HRTZ115 CAREER PLANNING Compulsory 1 0 0 1
ATA101 ATATURK'S PRINCIPALS AND HISTORY OF REVOLUTIONS I Compulsory 2 0 0 2
TUD101 TURKISH LANGUAGE I Compulsory 2 0 0 2
Click to choose optional courses. 2
Total 31
2. Semester
Course Code Course Title Type of Course T1 U2 L3 ECTS
ETPZ102 MEAT PROCESSING II Compulsory 4 2 0 5
GIDZ102 UNIT OPERATIONS IN FOOD PROCESSING II Compulsory 2 2 0 3
GIDZ104 FOOD MICROBIOLOGY Compulsory 2 2 0 5
GIDZ108 LABORATORY TECHNIQUE I Compulsory 2 2 0 5
ATA102 ATATURK'S PRINCIPLES AND HISTORY OF REVOLUTIONS II Compulsory 2 0 0 2
TUD102 TURKISH LANGUAGE II Compulsory 2 0 0 2
Click to choose optional courses. 2
Click to choose optional courses. 6
Total 30
3. Semester
Course Code Course Title Type of Course T1 U2 L3 ECTS
ETPZ201 MEAT TECHNOLOGY I Compulsory 3 2 0 5
ETPZ203 MEAT COOKING TECHIQUES Compulsory 2 2 0 3
ETPZ205 MEAT PROCESSING  MACHINERY AND MAINTENANCE Compulsory 1 2 0 3
ETPZ215 WATER PRODUCTS TECHNOLOGY Compulsory 2 0 0 3
TBMYO1 SUMMER PRACTICE-I Compulsory 0 0 0 4
Click to choose optional courses. 12
Total 30
4. Semester
Course Code Course Title Type of Course T1 U2 L3 ECTS
ETPS206 FOOD CODEX Compulsory 2 0 0 3
ETPS214 POULTRY HYGIENE TECHNOLOGIES Compulsory 2 2 0 3
ETPZ202 MEAT TECHNOLOGY II Compulsory 3 2 0 5
GIDZ208 FOOD ANALYSES Compulsory 1 2 0 3
TBMYO2 SUMMER PRACTICE-II Compulsory 0 0 0 4
Click to choose optional courses. 12
Total 30
1. Semester Optional Courses
Course Code Course Title Type of Course T1 U2 L3 ECTS
YAD101 FOREIGN LANGUAGE I Optional 2 0 0 2
YAD111 FOREIGN LANGUAGE I (GERMAN) Optional 2 0 0 2
YAD121 FOREIGN LANGUAGE I (FRENCH) Optional 2 0 0 2
2. Semester Optional Courses
Course Code Course Title Type of Course T1 U2 L3 ECTS
GESS012 CATERING SYSTEMS Optional 2 0 0 3
GESS105 HYGIENE AND SANITATION Optional 2 0 0 3
GIDS112 INDUSTRIAL MICROBIOLOGY Optional 1 2 0 3
OTPS006 RESEARCH METHODS AND TECHNIQUES Optional 2 0 0 3
YAD102 FOREIGN LANGUAGE II Optional 2 0 0 2
YAD112 FOREIGN LANGUAGE II (GERMAN) Optional 2 0 0 2
YAD122 FOREIGN LANGUAGE II (FRENCH) Optional 2 0 0 2
Course Code Course Title Type of Course T1 U2 L3 ECTS
GESS012 CATERING SYSTEMS Optional 2 0 0 3
GESS105 HYGIENE AND SANITATION Optional 2 0 0 3
GIDS112 INDUSTRIAL MICROBIOLOGY Optional 1 2 0 3
OTPS006 RESEARCH METHODS AND TECHNIQUES Optional 2 0 0 3
YAD102 FOREIGN LANGUAGE II Optional 2 0 0 2
YAD112 FOREIGN LANGUAGE II (GERMAN) Optional 2 0 0 2
YAD122 FOREIGN LANGUAGE II (FRENCH) Optional 2 0 0 2
3. Semester Optional Courses
Course Code Course Title Type of Course T1 U2 L3 ECTS
ETPS111 METHODS OF PRESERVATION FOR MEAT AND MEAT PRODUCTS Optional 2 0 0 3
ETPS209 WORKPLACE TRAINING I Optional 0 16 0 12
GESS010 FOOD ADDITIVES Optional 2 0 0 3
GESS203 STARTER CULTURE Optional 1 2 0 3
GESS205 LABORATORY TECHNIQUE II Optional 1 2 0 3
GIDS114 SENSORY ANALYSIS TECHNIQUES Optional 1 2 0 3
GIDS215 FOOD SAFETY Optional 2 0 0 3
OTPS004 QUALITY MANAGEMENT SYSTEMS Optional 2 0 0 3
4. Semester Optional Courses
Course Code Course Title Type of Course T1 U2 L3 ECTS
ETPS208 WORKPLACE TRAINING II Optional 0 16 0 12
ETPS218 SIDE PRODUCTS TECHNOLOGY Optional 2 0 0 3
ETPS220 MANAGEMENT AND ORGANIZATION MEAT COMPANIES Optional 2 0 0 3
ETPS222 SYSTEM ANALYSIS AND DESIGN Optional 2 0 0 3
GESS011 PACKAGING TECHNOLOGY Optional 2 0 0 3
OTPS001 OCCUPATIONAL HEALTH AND SAFETY Optional 2 0 0 3
OTPS002 ENVIRONMENTAL PROTECTION Optional 2 0 0 3
OTPS007 PROFESSIONAL ETHICS Optional 2 0 0 3
OTPS009 COMMUNICATION Optional 2 0 0 3
OTPS010 INFORMATION AND COMMUNICATION TECHNOLOGY Optional 2 0 1 3
OTPS013 ENTREPRENEURSHIP Optional 2 0 0 3
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