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Course Description Course Name : Traditional Meat Products Technology Course Code : GM-674 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Spring (16 Weeks) ECTS : 6 Name of Lecturer(s) : Asst.Prof.Dr. HAKAN BENLİ Learning Outcomes of the Course : Knows the basic operations used in the production of traditional meat products and their importance Knows the raw materials and additives used in the manufacture of meat products. Knows the manufacturing processes of traditional meat products in detail. Knows the problems encountered in the production of traditional meat products, solutions and the quality criteria in the final product. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : The purpose of this course is to teach the basic procedures and manufacturing processes to produce traditional meat products; to discuss problems encountered in the production of traditional meat products; to provide information about the solutions for the problems encountered and the quality criteria of the final products. Course Contents : Classification of meat products. Pastirma, kavurma, sucuk, sausages, salami and so on. manufacturing technology of traditional meat products Language of Instruction : Turkish Work Place : Classrooms in the deparment   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Classification of meat products and introduction to traditional meat products technology Reading class materials Lecturing, discussion 2 Raw materials and additives used in the production of meat products Reading class materials Lecturing, discussion 3 Raw materials and additives used in the production of meat products Reading class materials Lecturing, discussion 4 Starter cultures, natural and artificial casings Reading class materials Lecturing, discussion 5 Sucuk production technology Reading class materials Lecturing, discussion 6 Emulsion-type meat products technology Reading class materials Lecturing, discussion 7 Salam production technology Reading class materials Lecturing, discussion 8 Midterm Exam Review for the exam Written exam 9 Hotdogs production technology Reading class materials Lecturing, discussion 10 Pastirma production technology Reading class materials Lecturing, discussion 11 Kavurma üretim teknolojisi Reading class materials Lecturing, discussion 12 Canned Meat production technology Reading class materials Lecturing, discussion 13 Doner and production of doner Reading class materials Lecturing, discussion 14 Production of meatballs and burgers Reading class materials Lecturing, discussion 15 Jelly tripe and smoked tongue production Reading class materials Lecturing, discussion 16/17 FINAL EXAM   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Gökalp, H.Y., Kaya, M., Zorba, Ö., 1997. Et Ürünleri İşleme Mühendisliği. Atatürk Üniversitesi Yayınları: 786. Erzurum  Öztan, A., 2009. Et Bilimi ve Teknolojisi. Hacettepe Üniversitesi Mühendislik Fakültesi Yayın No: 19. Ankara  Anar, Ş. 2010. Et ve Et Ürünleri Teknolojisi. Dora Basım-Yayın Dağıtım, Bursa. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 50     Homeworks/Projects/Others 1 50 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 Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. 3 2 Examine and improve the social relationships and the norms; act to change them if necessary 0 3 Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio 0 4 Use advanced information and communication technologies along with the required level of computer software knowledge 3 5 Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise 5 6 Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering 4 7 Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering 3 8 Resolve food-related problems by using research methods and setting up cause-and-effect relationship 5 9 Carry out work reqiring expertise in the food engineering field independently 3 10 Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. 3 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 3 12 Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning 4 13 Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values 5 14 Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes 3 15 Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies 3 * 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 3 42     Out of Class Study (Preliminary Work, Practice) 14 3 42 Assesment Related Works     Homeworks, Projects, Others 1 15 15     Mid-term Exams (Written, Oral, etc.) 1 20 20     Final Exam 1 20 20 Total Workload: 139 Total Workload / 25 (h): 5.56 ECTS Credit: 6