COURSE SYLLABUS

PROCESSED MEAT PRODUCTS TECHNOLOGY

1	Course Title:	PROCESSED MEAT PRODUCTS TECHNOLOGY
2	Course Code:	GIDS224
3	Type of Course:	Optional
4	Level of Course:	Short Cycle
5	Year of Study:	2
6	Semester:	4
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Öğr. Gör. SAADET DİLEK YILDIZ
16	Course Lecturers:	Meslek Yüksek okulları yönetim kurullarının görevlendirdiği öğretim elemanları
17	Contactinformation of the Course Coordinator:	Öğr. Gör. Saadet Dilek YILDIZ sdilekyildiz@uludag.edu.tr 0224 294 615 32 BUÜ Mustafakemalpaşa Meslek Yüksekokulu Gıda Teknolojisi Programı
18	Website:
19	Objective of the Course:	With this course, we provide students with the necessary competence in the production of advanced processed meat products in accordance with the Turkish Food Codex and Turkish standards.
20	Contribution of the Course to Professional Development	To have knowledge and experience about meat products technology.

Learning Outcomes:

1	To learn the processing technologies of meat products obtained from animals such as veal and cattle;;
2	To learn processing technologies of poultry meat products;;
3	To learn processing technologies in seafood.;

22	Course Content:

Week	Theoretical	Practical
1	Introduction and classification of processed meat products	Production of processed meat products
2	Raw materials and additives used in meat products	Production of processed meat products
3	Starter cultures and casings used in meat products	Production of processed meat products
4	Sausage production technology	Production of processed meat products
5	Sausage production technology	Production of processed meat products
6	Salami-sausage production technology	Production of processed meat products
7	Bacon production technology	Production of processed meat products
8	Canned meat and roasted meat production technology	Production of processed meat products
9	Doner, meatballs, burger production technology	Production of processed meat products
10	Production technology of ham, smoked tongue, trotters and jelly tripe	Production of processed meat products
11	Dried and salted meat production technology	Production of processed meat products
12	Smoked and marinated fish production technology	Production of processed meat products
13	Frozen meat products and caviar production technology	Production of processed meat products
14	Chicken products production technology	Production of processed meat products

23	Textbooks, References and/or Other Materials:	1. Et Bilimi ve Teknolojisi – Prof .Dr. Aydın Öztan 2. Et Ürünleri İşleme Müh.- Prof.Dr.H.Yusuf Gökalp, Prof.Dr.Mükerrem Kaya- Doç.Dr.Ömer Zorba 3. Su Ürünleri İşleme Teknolojisi. Varlık, C 4.Lecture notes prepared from various sources
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	30
Quiz	1	10
Homeworks, Performances	0	0
Final Exam	1	60
Total	3	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course	Measurement and evoluation is carried out according to the principles of Bursa Uludağ University Associate and Undergraduate Education Regulation.
Information	Results are determined with the letter grade determined by the student automation system.

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High