|
| Course Description |
|
| Course Name |
: |
Meat and Seafood Processing Technology |
|
| Course Code |
: |
GM 475 |
|
| Course Type |
: |
Optional |
|
| Level of Course |
: |
First Cycle |
|
| Year of Study |
: |
4 |
|
| Course Semester |
: |
Fall (16 Weeks) |
|
| ECTS |
: |
4 |
|
| Name of Lecturer(s) |
: |
Asst.Prof.Dr. HAKAN BENLİ
|
|
| Learning Outcomes of the Course |
: |
Knows the classification of meat and seafood, the importance of meat in nutrition, and the causes of spoilage.
Knows methods, instruments and equipments for the processing of meat products.
Knows about the principles of transport and storage of meat and meat products.
Knows production processes of sausage, salami, hot-dog, fried-meat, pastrami, and ready-made meat products.
|
|
| Mode of Delivery |
: |
Face-to-Face |
|
| Prerequisites and Co-Prerequisites |
: |
None |
|
| Recommended Optional Programme Components |
: |
None |
|
| Aim(s) of Course |
: |
To teach the basic principles and concepts in the field of meat and seafood processing technology, technological knowledge related with preparation of meat and meat products for consumption, preservation, packaging and distribution, and the effects of these on the quality criteria of meat. |
|
| Course Contents |
: |
The basic principles and concepts in the field of meat and seafood processing technology. Preparing meat and meat products for consumption, preservation, packaging and distribution and the effects of these on the quality criteria of meat |
|
| Language of Instruction |
: |
English |
|
| Work Place |
: |
Classrooms and laboratory in the deparment |
|
|
Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
Introduction |
Reading course materials |
Lecturing, discussion |
|
2 |
The structure and composition of tissues, muscle organization |
Reading course materials |
Lecturing, discussion |
|
3 |
Slaughter and conversion of muscle to meat |
Reading course materials |
Lecturing, discussion |
|
4 |
Slaughter and conversion of muscle to meat |
Reading course materials |
Lecturing, discussion |
|
5 |
Properties of fresh meat, food safety and meat |
Reading course materials |
Lecturing, discussion |
|
6 |
Carcass fabrication systems |
Reading course materials |
Lecturing, discussion |
|
7 |
Storage and processing of meats |
Reading course materials |
Lecturing, discussion |
|
8 |
MIDTERM EXAM |
|
|
|
9 |
Processed Meats Technology |
Reading course materials |
Lecturing, discussion |
|
10 |
Traditional processed meats technology - Pastirma and Kavurma |
Reading course materials |
Lecturing, discussion |
|
11 |
Traditional processed meats technology - Sucuk |
Reading course materials |
Lecturing, discussion |
|
12 |
Traditional processed meats technology - Sausage and Salam |
Reading course materials |
Lecturing, discussion |
|
13 |
Poultry meat technology - slaughter techniques, carcasses fabrication, storage |
Reading course materials |
Lecturing, discussion |
|
14 |
Seafood Technology - fish processing technology, shrimp and other seafood products, storage |
Reading course materials |
Lecturing, discussion |
|
15 |
Seafood Technology - fish processing technology, shrimp and other seafood products, storage |
Reading course materials |
Lecturing, discussion |
|
16/17 |
FINAL EXAM |
|
|
|
|
|
Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Class notes and presentation prepared from different literature sources
Gökalp, H.Y., Kaya, M., Zorba, Ö., 2010 Meat Products Processing Engineering. Atatürk Üniversity Faculty of Agriculture Pub. No: 320. Erzurum
Öztan, A., 2009. Meat Science and Technology. Hacettepe Üniversity Faculty of Engineering Pub. No: 19. Ankara
Pearson, A.M., Gillett, T.A., 1999. Processed Meats. Aspen Publishers, Inc. Gaithersburg, Maryland. USA.
Aberle, E.D., Forrest, J.C., Gerrard, D.E., Mills, E.W., 2001. Principles of Meat Science. Kendall/Hunt Publishing Company. Dubuque, Iowa. USA.
Romans, J.R., Costello, W.J., Carlson, C.W., Greaser, M.L., Jones, K.W. 2001. The Meat We Eat. Interstate Publishers, Inc. Danville, Illinois. USA.
|
| |
| Required Course Material(s) | |
|
|
|
Assessment Methods and Assessment Criteria |
|
Semester/Year Assessments |
Number |
Contribution Percentage |
|
Mid-term Exams (Written, Oral, etc.) |
1 |
90 |
|
Homeworks/Projects/Others |
1 |
10 |
|
Total |
100 |
|
Rate of Semester/Year Assessments to Success |
40 |
| |
|
Final Assessments
|
100 |
|
Rate of Final Assessments to Success
|
60 |
|
Total |
100 |
|
|
| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Gains the ability to use knowledge and skills in his/her field. |
5 |
|
2 |
Improve a process-based system using the methods of measurement and evaluation |
3 |
|
3 |
Has knowledge in the fields of basic science, engineering and food science and technology |
4 |
|
4 |
Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications |
5 |
|
5 |
Researches and analyzes complex systems using scientific methods |
3 |
|
6 |
Uses objective and subjective methods to evaluate food quality and interprets the results |
5 |
|
7 |
Selects and uses modern technical systems in food engineering and technology applications |
5 |
|
8 |
Uses laboratories, does food analyses and evaluates, interprets and reports the results, |
3 |
|
9 |
Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility |
5 |
|
10 |
Complies with teamwork |
4 |
|
11 |
Analytically and critically evaluates the learned information. |
4 |
|
12 |
Knows the necessity of lifelong learning. |
3 |
|
13 |
Communicates effectively and healthily in the relevant field and uses communication technologies |
3 |
|
14 |
Knows a foreign language at a level to follow the literature about foods and communicate |
4 |
|
15 |
is respectful of professional ethics |
5 |
|
16 |
Has ability to plan, implement and develop a food process |
4 |
|
17 |
Knows the legislation and management systems related to foods |
4 |
|
18 |
Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development |
0 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
|
|
| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
|
Class Time (Exam weeks are excluded) |
14 |
4 |
56 |
|
Out of Class Study (Preliminary Work, Practice) |
14 |
1 |
14 |
| Assesment Related Works |
|
Homeworks, Projects, Others |
1 |
12 |
12 |
|
Mid-term Exams (Written, Oral, etc.) |
1 |
6 |
6 |
|
Final Exam |
1 |
6 |
6 |
|
Total Workload: | 94 |
| Total Workload / 25 (h): | 3.76 |
| ECTS Credit: | 4 |
|
|
|