Meat and Products Technology
General Description
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.
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.
Short Cycle
4
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.
5
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.
6
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.
7
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.
8
Key Learning Outcomes - TYYÇ - TAY Relationship
8.1
|
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.
|
8.2
TYYÇ - Key Learning Outcomes Relationship
| 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. |
1,2 |
1,2,3 |
1,2 |
|
|
|
| 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. |
1,2 |
1,2 |
1,2 |
1,2 |
1 |
|
| 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. |
|
2 |
|
2 |
|
|
| 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. |
|
2 |
|
2,3 |
1,2 |
|
| 5 |
To be sensitive and protective towards health and environment and to be able to offer some solutions to potential problems. |
|
|
|
|
|
1.2 |
| 6 |
To gain knowledge and skill for producing an economical, functional and commercially competitive product. |
|
1,2 |
|
2 |
1 |
|
| 7 |
To have background information and ability for the machines used in meat industry |
1 |
1,2 |
1,2 |
|
|
|
| 8 |
To use the equipments necessary for food safety analysis and quality control in food laboratories. |
1 |
1,2 |
|
|
4 |
2 |
| 9 |
To gain skills of running a computer program related to the field, and record and documentation. |
1 |
1,2 |
|
|
4 |
1 |
| 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. |
|
|
1,2 |
2 |
4 |
1 |
| 11 |
To have the knowledge and the ability of application in quality management system. |
1 |
1,2 |
1 |
|
1,4 |
1 |
| 12 |
To have the knowledge and practice in order to conduct the basic technological procedures in meat companies. |
1 |
1,2 |
1,2,3 |
1,2 |
1,2 |
1,2 |
8.3
TAY - Key Learning Outcomes Relationship
| 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 |
1 |
1 |
1,2 |
1,2 |
1 |
| 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. |
1,2 |
|
|
|
1 |
3 |
| 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. |
|
1 |
|
|
|
1 |
| 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. |
|
|
1 |
|
|
|
| 5 |
To be sensitive and protective towards health and environment and to be able to offer some solutions to potential problems. |
|
1 |
|
|
|
4 |
| 6 |
To gain knowledge and skill for producing an economical, functional and commercially competitive product. |
|
1 |
|
1 |
1,2 |
1,2 |
| 7 |
To have background information and ability for the machines used in meat industry |
1 |
1 |
|
|
|
|
| 8 |
To use the equipments necessary for food safety analysis and quality control in food laboratories. |
|
|
|
|
|
2,3,4 |
| 9 |
To gain skills of running a computer program related to the field, and record and documentation. |
|
|
|
|
4 |
|
| 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. |
2 |
|
|
1 |
1,2 |
1 |
| 11 |
To have the knowledge and the ability of application in quality management system. |
|
|
|
|
|
1,2,3,4 |
| 12 |
To have the knowledge and practice in order to conduct the basic technological procedures in meat companies. |
1 |
1 |
1 |
1,2 |
1,2,4 |
1,2,3,4 |
9
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).
10
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 .
11
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.
12
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.
Full-Time
14
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
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 |
| PRJ3001 |
PROJECT CULTURE |
Optional |
1 |
0 |
0 |
1 |
| 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 |
| PRJ3001 |
PROJECT CULTURE |
Optional |
1 |
0 |
0 |
1 |
| 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 |
